Tomato Basil Recipe

Prepare tomatoes

Wash the tomatoes and pat dry. Core and cut larger tomatoes into 1-inch chunks and slice smaller plum tomatoes in halves or thick slices so you end up with about 4 cups of mixed pieces. Place the cut tomatoes in a large mixing bowl.

Add aromatics

Add the minced garlic and finely minced shallot (if using) to the bowl with the tomatoes. Toss gently to distribute.

Dress the salad

In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper. Whisk or shake until emulsified. Pour the dressing over the tomatoes and toss gently to coat all pieces evenly.

Add basil

Add the torn or chiffonaded basil leaves to the dressed tomatoes. Gently fold them into the mixture to avoid bruising. Taste and adjust seasoning with more salt or pepper if needed.

Rest (recommended)

Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld. If preparing ahead, refrigerate for up to 30 minutes but bring back to room temperature for 10 minutes before serving so the olive oil solidification does not mute flavor.

Finish

If desired, drizzle the balsamic glaze lightly over the top just before serving for a touch of sweetness and visual contrast.

If serving with fresh mozzarella or burrata, arrange the cheese on a platter or scatter pieces into the tomato-basil salad and gently toss once to combine. Spoon salad onto crusty bread or spread cheese on crostini and top with the tomato-basil mixture.

Serve immediately at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours; add fresh basil again before serving if flavor has faded.