Mixed tomato and basil salad
Mixed Tomato and Basil Salad combines juicy tomatoes with red onions and fragrant basil, dressed in a simple olive oil and vinegar vinaigrette. This refreshing dish is perfect as a light meal or a vibrant side salad.
Cook time 0 min
Prep time 130 min
Ingredients:
2 tomatoes1 red onion
1/2 cup basil leaves
1 tbsp olive oil
1 tsp vinegar
Mixed Tomato and Basil Salad is a refreshing and simple dish that captures the essence of fresh, summer ingredients. This salad is perfect for a light meal or as a side dish, featuring juicy tomatoes, aromatic basil, and a hint of tangy vinaigrette. Follow these easy steps to create a flavorful and healthy salad that will please any palate.
Instructions:
- Rinse the tomatoes under cold running water.
- Pat them dry with a clean cloth or paper towel.
- Cut the tomatoes into bite-sized chunks or thin slices, as per your preference.
- Place the cut tomatoes into a large mixing bowl.
- Peel the outer skin off the red onion.
- Slice the onion thinly into rings or half-moons.
- Add the sliced onion to the bowl with the tomatoes.
- Rinse the basil leaves gently under cold water.
- Pat them dry with a clean cloth or paper towel.
- Tear the basil leaves into smaller pieces by hand, releasing their aromatic oils for better flavor.
- Add the torn basil leaves to the bowl with the tomatoes and onions.
- In a small bowl or directly over the salad, combine 1 tablespoon of olive oil with 1 teaspoon of vinegar.
- Whisk them together until they are well mixed.
- Drizzle the olive oil and vinegar mixture over the salad.
- Toss the salad gently to ensure the tomatoes, onions, and basil leaves are evenly coated with the dressing.
- Transfer the mixed tomato and basil salad to a serving dish.
- Serve immediately to enjoy the freshest flavors.
This Mixed Tomato and Basil Salad is a testament to the power of simple, fresh ingredients. Whether you're serving it as a side dish or enjoying it on its own, this salad is sure to delight with its vibrant flavors and colors. Happy cooking!
Mixed tomato and basil salad FAQ:
Ripe varieties like Roma, heirloom, or cherry tomatoes work great for this salad due to their sweetness and juiciness. Choose tomatoes that are firm but slightly yielding to the touch.
Leftover mixed tomato and basil salad is best consumed within 1-2 days when stored in an airtight container in the refrigerator. The tomatoes may become mushy if stored for too long.
Yes, you can substitute the vinegar with lemon juice or balsamic vinegar for a different flavor profile. Adjust the amount based on your taste preference.
You can use other oils such as avocado oil or canola oil as substitutes for olive oil. If you want a stronger flavor, consider using flavored oils.
Ripe tomatoes will have a vibrant color and yield slightly to gentle pressure. Avoid tomatoes that are overly soft or have blemishes.
Cooking Tips:
- Choose ripe, firm tomatoes for the best flavor and texture.
- For a bit more variety, consider using a mix of different types of tomatoes like cherry, heirloom, or grape.
- Thinly slice the red onion to ensure it blends well with the other ingredients without overpowering the salad.
- Use high-quality extra virgin olive oil for the best flavor.
- If you prefer a bit of sweetness, feel free to add a pinch of sugar to the vinaigrette.
Nutrition Facts
4 ServingsCalories 30kcal
Protein 0.98g
Carbohydrates 7g
Fiber 1.67g
Sugar 4.02g
Fat 3.55g
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