Tomato and Basil Salad with Olive Oil
This salad celebrates the timeless pairing of ripe tomatoes, fragrant basil, and rich extra-virgin olive oil. It’s quick to prepare, naturally healthy, and perfect as a side dish, appetizer, or even a light lunch with crusty bread.
Time
Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 2–3
Ingredients
3–4 medium ripe tomatoes or 2 cups cherry tomatoes, sliced
1 small handful fresh basil leaves, torn
2 tbsp extra-virgin olive oil (good quality for best flavor)
1 tsp balsamic vinegar (optional, for sweetness)
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Prepare Tomatoes
Wash and slice tomatoes into wedges or halve cherry tomatoes.
Place in a shallow bowl or plate.
Add Basil
Tear basil leaves (tearing releases aroma better than cutting) and scatter over tomatoes.
Dress the Salad
Drizzle olive oil evenly over the top.
Add balsamic vinegar if using.
Season & Serve
Sprinkle with sea salt and black pepper.
Serve immediately, or let it sit for 5–10 minutes for flavors to meld.
Notes & Tips
Tomato Choice: Use seasonal, ripe, and sweet tomatoes for the best taste.
Serving Idea: Pair with fresh mozzarella or burrata for a Caprese-style twist.
Extra Flavor: Add thinly sliced red onion or a sprinkle of flaky sea salt.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Best served fresh, but you can prep it up to 2 hours ahead — just add the basil and dressing right before serving.
Q: Do I need balsamic vinegar?
A: No — olive oil alone is classic and lets the tomato’s natural sweetness shine.
Nutritional Information
Calories: ~85 kcal
Protein: 1g
Carbohydrates: 6g
Fat: 7g
Fiber: 2g
Sodium: 150mg