Summer Basil Tomato Salad
A fresh and vibrant salad combining juicy tomatoes, fragrant basil, and a drizzle of olive oil, perfect for summer gatherings or as a light side dish.
Equipment
- 1 large mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 serving platter or bowl
Ingredients
- 4 cups ripe tomatoes, diced Approximately 800 grams.
- 1 cup fresh basil leaves, loosely packed Approximately 30 grams.
- ½ cup mozzarella balls, halved Approximately 125 grams.
- ¼ cup extra virgin olive oil 60 ml.
- 2 tablespoons balsamic vinegar 30 ml.
- 1 teaspoon salt 5 grams, or to taste.
- ½ teaspoon black pepper 2 grams, or to taste.
Instructions
- Start by washing the ripe tomatoes under cold water. Dice them into bite-sized pieces and transfer them to a large mixing bowl.
- Rinse the fresh basil leaves and pat them dry with a kitchen towel. Gently tear the leaves into smaller pieces, and add them to the bowl with the tomatoes.
- If using mozzarella balls, cut them in half and add them to the mixing bowl with the tomatoes and basil.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper to create the dressing.
- Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together to combine, ensuring the tomatoes and basil are evenly coated with the dressing.
- Transfer the salad to a serving platter or bowl. You can add extra basil leaves on top for garnish if desired.
- For added flavor, consider including sliced red onions or avocado.
- This salad is best served immediately, but you can refrigerate it for up to an hour before serving to let the flavors meld.
- Pair this salad with grilled meats or seafood for a complete meal.
Notes
For added flavor, consider including sliced red onions or avocado.
This salad is best served immediately, but you can refrigerate it for up to an hour before serving to let the flavors meld.
Pair this salad with grilled meats or seafood for a complete meal.