Tomato Salad with Basil

1

ABOUT THE RECIPE:

During the summer months when basil is growing like crazy on my back deck and tomatoes (fresh off the vine) are plentiful at my local farmers’ market, I like to make this straightforward salad. Sometimes just a few simple ingredients produce a very flavorful dish, as this combination of the best of summer’s bounty proves. (For a festive presentation, see the variation, below.)

MAKES 4 SERVINGS

2

INGREDIENTS:

4 large ripe tomatoes, chopped (see alternate instructions below)
10 to 12 large fresh basil leaves, minced or left whole
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 clove garlic, minced (optional)
1⁄4 teaspoon sea salt
Freshly ground pepper

3

To serve, spoon the salad onto individual plates. Top with a dusting of pepper and a drizzle of olive oil if desired.

SERVING SUGGESTION (Variation): For a festive presentation, first slice the tomatoes (instead of chopping them). Then arrange each slice in a spiral pattern on a pretty platter. Tuck a few basil leaves in between each slice of tomato. Omit the garlic. Drizzle with the olive oil and sprinkle with salt and pepper. Serve at room temperature or refrigerate and serve cold.

4

NOTE: For a low-fat version of this salad, omit the olive oil. Ripe and juicy summer tomatoes often provide all the “dressing” you need in this recipe!

Ingredients

Directions

1

ABOUT THE RECIPE:

During the summer months when basil is growing like crazy on my back deck and tomatoes (fresh off the vine) are plentiful at my local farmers’ market, I like to make this straightforward salad. Sometimes just a few simple ingredients produce a very flavorful dish, as this combination of the best of summer’s bounty proves. (For a festive presentation, see the variation, below.)

MAKES 4 SERVINGS

2

INGREDIENTS:

4 large ripe tomatoes, chopped (see alternate instructions below)
10 to 12 large fresh basil leaves, minced or left whole
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 clove garlic, minced (optional)
1⁄4 teaspoon sea salt
Freshly ground pepper

3

To serve, spoon the salad onto individual plates. Top with a dusting of pepper and a drizzle of olive oil if desired.

SERVING SUGGESTION (Variation): For a festive presentation, first slice the tomatoes (instead of chopping them). Then arrange each slice in a spiral pattern on a pretty platter. Tuck a few basil leaves in between each slice of tomato. Omit the garlic. Drizzle with the olive oil and sprinkle with salt and pepper. Serve at room temperature or refrigerate and serve cold.

4

NOTE: For a low-fat version of this salad, omit the olive oil. Ripe and juicy summer tomatoes often provide all the “dressing” you need in this recipe!

Tomato Salad with Basil
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