Simple Tomato Salad
This tomato salad is a fresh, no-fuss side dish made with ripe tomatoes, garlic, basil, and a light olive oil and vinegar dressing. It comes together in about 10 minutes and pairs beautifully with grilled meats or crusty bread.
Servings: 4
Equipment
Ingredients
- 8 Roma tomatoes or other ripe, firm varieties
- 2 cloves garlic finely minced
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2-3 sprigs fresh basil leaves
Instructions
- Cut each tomato into 8 to 10 wedges, removing the core as you go. Place the wedges in a large bowl.
- Sprinkle the minced garlic, salt, and black pepper directly over the tomato wedges. Drizzle the olive oil and white wine vinegar evenly over the top.
- Gently toss to coat the tomatoes, being careful to keep the wedges intact. Roughly chop most of the basil leaves and add them to the bowl, then toss once more.
- Arrange the salad in a serving bowl and lay a few whole basil leaves on top. Serve immediately at room temperature.
Notes
- Tomatoes: Use the ripest tomatoes you can find. Roma tomatoes are firm and reliable, but any ripe seasonal variety works well. Heirloom tomatoes add great color and flavor.
- Vinegar: White wine vinegar gives a clean, light tang. Apple cider vinegar or champagne vinegar are good substitutes. Avoid balsamic if you want to keep the tomatoes looking bright.
- Olive oil: Use a good quality extra virgin olive oil. In a salad this simple, the oil quality is noticeable.
- Make ahead: Best served fresh. You can prep up to 30 minutes ahead and rest at room temperature. The tomatoes will release more juice as they sit, which is great for dipping bread.
Nutrition
Calories: 152kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 597mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1087IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 1mg