Tomato Salad with Basil and Balsamic
This quick and easy tomato salad recipe is the best way to highlight the natural flavor and sweetness of fresh summer tomatoes!
Servings 4 - 6 people
Calories 66kcal
Ingredients
- 4 cups halved cherry tomatoes (or chopped larger tomatoes)
- ¼ cup finely diced red onion
- 2 tablespoons snipped fresh basil (or more to taste)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Combine tomatoes, onion and basil in a bowl.
- In a separate bowl or jar, whisk or shake together olive oil and vinegar. Pour over tomatoes and toss to coat. Season with salt and pepper, to taste.
- Serve immediately, or allow the salad to marinate for about 30 minutes – 1 hour at room temperature or in the fridge (if you prefer a cold salad).
Notes
- Stir in diced avocado just before serving.
- Fresh mozzarella or feta cheese are both tasty additions to the tomato salad.
- Add diced cucumber -- another delicious summer vegetable that pairs nicely with the fresh tomatoes.
- Use additional fresh herbs such as thyme, oregano, chives or parsley, if available.
- Add chickpeas or white beans to turn this into a more satisfying entree salad.
- Use the freshest, ripest garden tomatoes for the best flavor. Cherry tomatoes are my top pick, if available.
- If using larger tomatoes, chop them into large chunks. You don't want the tomato pieces too small, or they will fall apart and taste more like a salsa or relish than a hearty salad.
- Enjoy the salad within about 1 hour of preparation for the best texture.
Nutrition
Serving: 1/6 of the salad | Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 13mg | Potassium: 232mg | Fiber: 1g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 23mg | Calcium: 14mg | Iron: 1mg