Tomato Basil Salad

Plump tomatoes and fresh basil come together to make one summer-licious salad.

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This salad is not only tasty, it is pretty! It’s a lovely addition to your picnic or party. This is a great way to use the garden bounty. Make it for a friend, and you’ll have a friend for life! If your garden is as abundant as mine, you should really make this for several friends!

Basil and tomato go together so well. If it were winter, you could turn these ingredients into a lovely tomato soup. Or you could slice the tomato differently and turn it into a sandwich. As a salad, it’s refreshing and hearty, yet strangely light. Try it, then you’ll see how it is possible to be hearty and light at the same time.

You’ll love how easy this is, how quickly it comes together, how tasty, how healthy. It all works. It’s like a little taste of sunshine. This is the salad to make in the midst of tomato season, when you are looking for ideas to make the most of the harvest.

Some other ideas for your picnic or party include Healthy Greek Yogurt Brownies, as every picnic or party should include brownies! And, as long as you are trying to cook from the garden harvest, try this Spiralized Zucchini Casserole with Red Peppers, Spinach and Artichokes.

Is Tomato Basil Salad Healthy?

This salad is so healthy, so easy, and so delicious, in no particular order! Everything about it is good for you. Those big juicy beefsteak tomatoes are chock-full of antioxidants, as are the basil and onions. A little balsamic, a little olive oil, and you have an entirely health-packed delight. You’ll also be happy to know that it suits pretty much any diet: paleo, keto, gluten-free, vegan. So rest assured, when you make this for all your friends, everyone will be able to dig in.

Why Beefsteak Tomatoes?

Actually, there are many varieties that will work. Beefsteak is just so meaty. And juicy. And tasty. When a food only needs a little olive oil, vinegar, salt and pepper to bring out its flavor, you know it’s good. If you are lucky enough to have these in your garden, don’t take a salt shaker to the garden with you, or they may never make it back into the house! I believe tomatoes still warm from the sun are divine. Whatever you do, don’t refrigerate them! (Shudder). The cold will negatively impact their texture and nullify their flavor, so keep them at room temperature, away from direct sunlight, and eat them within a few days.

INGREDIENTS

4 large ripe tomatoes, cut into wedges
1/4 cup thinly sliced red onion
1/4 cup fresh basil leaves, torn
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt to taste
Freshly ground black pepper to taste

INSTRUCTIONS

Toss

Combine tomatoes, onion, and basil.

Dress

Add oil, vinegar, and seasonings.

Meld

Let flavors blend before serving.

Devour!

FAQs & Tips

How to Make Ahead and Store?

These are best made the day of serving. A few minutes to a few hours ahead of time to let the flavors blend is fine, but you don’t want the tomatoes to begin breaking down, so fresher is better. The basil will maintain its green hue if it’s fresh. None of this will do well if it is stored for more than a couple of hours under refrigeration. A little chill may be nice, but a lot of cold… not so much.

Can dried basil be used?

Dried basil just won’t really work here. You want the fresh greens as it is a salad.

Will other types of vinegar work?

Balsamic is best, with its bold flavor. Other vinegars will work, but will significantly change the flavor.

Serving Suggestions

So, I’m thinking this is one of those dishes that will go well with almost anything. But we’ll stick with summer foods for now. Try it with this Macaroni Salad. My mouth is watering just thinking about big, juicy beefsteaks next to cold macaroni salad on a warm summer evening. A little bite of crusty bread or these Easy Air-Fryer Biscuits will perfectly accompany the tang of the salad. Round out the picnic with this Easy Lemon Drop Martini Recipe, which includes a mocktail version.