This tomato basil salad is a great way to use up the abundance of summer veggies. This fresh salad has been a staple in my house for years. It started as a topping for bruchetta (which I highly recommend) but soon morphed into it’s own dish at my house. I make big batches of it and serve it along side of eggs and avocado in the morning, mixed in with zoodles for an easy fresh lunch or dinner. I also pile it high on flat bread pizza crust with a bit of melted mozzarella for a quick margarita style pizza. This tomato basil salad is low fat, vegan, paleo, Whole30 approved and is packed with flavor.
My favorite part of the summer is the abundance of tomatoes, zucchini, squash, and bell peppers. I wait all year long for the smell of basil and tomato plants on my back porch. If you don’t know what I’m talking about, go to your local nursery and smell the plants, they are heavenly! I used to get my tomato plants from an older gentleman who sold heirloom tomatoes he grew from his greenhouse. I told him that if I could bottle up the smell of tomato plants and wear it as perfume I would. He loved this and gave me 6 free plants that year because he had never met someone as enthusiastic about tomatoes as he was!
I love to have recipes like this on hand. I remember when I first started cooking for myself, I never really knew how to tone down the bite from the red onions and I was almost convinced that I didn’t like them raw. But I soon discovered that the addition of vinegar to dishes like this helps mellow out the onions and also enhances the flavor of the tomatoes as well. The sweet tomatoes pair well with a splash of balsamic or sherry vinegar. You can also add chunks of fresh mozzarella, which is my sisters favorite way to enjoy this salad, but I like to leave it out, since I really love to use this dish in so many different ways.
This recipe used the heirloom cherry tomatoes I found at Trader Joe’s. I already have a basil plant growing outside and I look for any reason to go out there and pluck a few leaves off the plant, it’s so fragrant! The salad comes together in just a few minutes, chopping the ingredients is the hardest part.
Tomato Basil Salad
- 1 pound fresh tomatoes chopped
- 5-10 leaves basil cut into ribbons
- 2-3 tbs. red onion
- 1-2 tbs. white balsamic vinegar
- 1/2 tsp. salt
- 1/4 tsp fresh cracked pepper
- Combine all ingredients in a bowl, Stir with a spoon and let sit 5 minutes before serving. Store in air tight glass container for up to 2 days in the fridge.
- Cook time indicates rest time.
What about you?
- Do you have a garden?
- What is your favorite summer veggie?
- Do you have a go-to recipe for all the veggies in the summer?