Fresh Tomato Salad
A refreshing and simple tomato salad featuring ripe tomatoes, fresh basil, red onion, and a tangy olive oil dressing. Ready in 15 minutes with no cooking required.
Equipment
- 1 Sharp knife
- 1 Large mixing bowl
- 1 Small jar or bowl for dressing
- 1 Cutting board
- 1 Measuring spoons
Ingredients
For the Salad
- 4 cups ripe tomatoes mixed varieties, chopped
- 1/4 cup fresh basil leaves torn
- 1/4 cup red onion thinly sliced
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Wash all your tomatoes under cold water and pat them dry with a clean kitchen towel.
- Cut the tomatoes into bite-sized pieces, removing any tough cores or stems as you go.
- Place the chopped tomatoes in your large mixing bowl and sprinkle with a pinch of salt.
- Slice the red onion into thin half-moons and add them to the bowl with the tomatoes.
- Mince the garlic cloves finely so they distribute evenly throughout the salad.
- Tear fresh basil leaves into small pieces and add them to the tomato mixture.
- Combine olive oil, red wine vinegar, minced garlic, salt, and pepper in a small jar.
- Shake the jar vigorously until the dressing emulsifies and looks creamy.
- Pour the dressing over the tomatoes and toss gently to coat everything evenly.
- Let the salad rest for five to ten minutes before serving to allow flavors to meld.
Notes
This tomato salad tastes best when made with ripe, in-season tomatoes. Let tomatoes come to room temperature before preparing for maximum flavor. The salad can be stored in the refrigerator for up to 2 days but tastes freshest within a few hours of preparation.