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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 photo above and 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

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Put the tomatoes, basil, oil, garlic, and salt in a large bowl and stir gently until thoroughly combined. Season with pepper to taste. Let sit at room temperature for 15 to 30 minutes to infuse the tomatoes with the flavors of the basil and garlic.

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, shown in photo): 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 photo above and 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

Put the tomatoes, basil, oil, garlic, and salt in a large bowl and stir gently until thoroughly combined. Season with pepper to taste. Let sit at room temperature for 15 to 30 minutes to infuse the tomatoes with the flavors of the basil and garlic.

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, shown in photo): 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

Recipe adapted from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

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