Tomato Salad

This easy tomato salad recipe combines the best of summer’s harvest with sun-ripened tomatoes and fresh basil in a simple oil and white wine vinegar dressing.

I love this time of year! Tomato season!!! This beautiful and simple tomato salad was inspired by a recipe I saw on Recipe Tin Eats. I liked the idea of drizzling the oil, vinegar, shallot, garlic, and seasonings directly on the tomatoes to infuse them with their flavors instead of making a vinaigrette first. I really enjoyed the little bits of shallot in each bite and the fresh basil gave the salad a nice pop of flavor. I served this salad with crusty baked bread to sop up the juices.

Ingredients: 

• 4 ripe tomatoes, cored & cut into 8-10 wedges
• 1½ tbsp shallot, finely minced
• 1 large clove of garlic, finely minced
• 2 tbsp good olive oil
• 2 tbsp white wine vinegar
• Sea salt and freshly cracked pepper, to taste
• 1½ tbsp fresh basil, finely sliced

How to Make a Tomato Salad

Core and cut the each tomato in 8-10 wedges and place in a serving bowl.

Sprinkle the finely minced shallot and garlic over the tomatoes. Season with sea salt and freshly cracked pepper, to taste.

Drizzle the oil and vinegar evenly over the top then gently toss to coat evenly. Add basil and toss again. Side Note: We like our salads tangy! Use less vinegar if you want a less tangy dressing. 

Serve immediately with fresh crusty bread to sop up the juices!

Tomato Salad

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Lunch, Salad

Cuisine: Italian

Author: Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

• 4 ripe tomatoes, cored & cut into wedges
• 1½ tsp shallot, finely minced
• ½ tsp garlic, finely minced
• 2 tbsp good olive oil
• 2 tbsp white wine vinegar
• Sea salt and freshly cracked pepper, to taste
• 1½ tbsp basil leaves, finely sliced

Instructions

• Core and cut the each tomato in 8-10 wedges and place in a serving bowl.
• Sprinkle the finely minced shallot and garlic over the tomatoes. Season with sea salt and freshly cracked pepper, to taste.
• Drizzle the oil and vinegar evenly over the top then gently toss to coat evenly. Add basil and toss again. Side Note: We like our salads tangy! Use less vinegar if you want a less tangy dressing. 
• Serve immediately with fresh crusty bread to sop up the juices!

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