Tomato Basil Recipe

Tomato Basil Salad

1. 1

   Prepare tomatoes

   Wash tomatoes and pat dry. Core and cut into bite-size wedges or 1/2-inch slices depending on variety (cherry tomatoes halved; larger tomatoes cut into wedges). Place cut tomatoes into a large mixing bowl and gently remove any excess seeds or watery juice if very wet.

2. 2

   Slice onion

   Peel and cut the red onion into very thin half-moons. If you prefer milder onion flavor, soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

3. 3

   Prepare basil

   Stack basil leaves, roll them into a tight cylinder (chiffonade) and slice into ribbons, or tear leaves by hand into bite-sized pieces. Add basil to the bowl with tomatoes.

4. 4

   Optional garlic

   If using garlic, mince the clove very finely or press it. Sprinkle the minced garlic over the tomatoes sparingly (about 1 small clove for the full salad) to avoid overpowering the basil.

5. 5

   Make dressing

   In a small bowl or jar combine the extra-virgin olive oil, balsamic vinegar, sea salt, and freshly ground black pepper. Whisk or shake vigorously until blended. If using lemon zest, add it now for brightness.

6. 6

   Combine and season

   Pour the dressing over the tomatoes, basil, and onion. Gently toss with a large spoon or your hands until ingredients are evenly coated. Taste and adjust seasoning: add more salt, pepper, or 1/2 tablespoon more olive oil if it seems dry.

7. 7

   Add cheese (optional)

   If using fresh mozzarella or burrata, tear or slice it and gently fold into the salad just before serving so it retains texture and creaminess.

8. 8

   Rest and serve

   Let the salad sit at room temperature 5–10 minutes to allow flavors to meld (no more than 30 minutes for best texture). Serve on a platter or individual plates as a side or light entrée.