Tomato Basil Salad Recipe
This bright Tomato Salad with Basil and red onion is one of the most refreshing summer salads featuring season's best ripe tomatoes, tossed in flavorful light balsamic dressing that's simply hard to resist. Perfect to serve for a lunch, or as a side to delicious mains or dinner.
Servings: 4 side salad
Calories: 130kcal
Ingredients
- 3 large Ripe Beefsteak Tomatoes cut into wedges or diced
- ½ Red Onion Sliced
- 25-30 Fresh Basil Leaves chopped chiffonade
For Salad Dressing
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Balsamic Vinegar
- 1 Garlic clove minced or pressed
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Black pepper
Instructions
- In a small bowl or a jar, add the salad dressing ingredients and whisk or shake until well combined.
- Add tomatoes (cut into wedges), sliced red onion, and chopped basil chiffonade in a large bowl.
- Pour the prepared balsamic dressing over the salad and toss gently to coat. Cover and let it sit at room temperature to marinate for 10-15 minutes.
- Dish out, top with some fresh basil and serve as a salad, side dish or top on bruschetta, crostini, or serve with chicken, and pasta.
Notes
- Choose firm ripe tomato that is juicy and meaty - beefsteak, heirloom, campari, cherry or grape tomatoes, plum(roma) tomato will work great for this recipe.
- Avoid cutting the tomato into very small pieces to prevent from turning into salsa.
- Using fresh basil is highly recommended.
- Go for the best quality olive and and vinegars to build your salad.
- Allow the salad to rest for few minutes before serving as this process will intensify the flavor of tomato and basil.
- Store the leftover salad in tightly sealed box for up to 2 days in the fridge.
Nutrition
Calories: 130kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 300mg | Potassium: 364mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1269IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 1mg