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 recipe was inspired by one 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 enjoyed the bits of shallot in each bite, and the fresh basil made the salad pop with flavor. This tasty tomato salad paired nicely with grilled chimichurri chicken skewers, potato salad, and some crusty baked bread to sop up the juices.

Tomato Salad

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 each tomato into 8-10 wedges, then 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 prefer a less tangy dressing. 

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