Tomato & Basil Salad
A super simple recipe inspired by a lovely salad I enjoyed in Sorrento, Italy. Tomato basil salad is best enjoyed in the summer when all the ingredients are fresh from the garden, at their peak of ripeness and full of their best flavours.
5 ingredients, tomato, basil, shallot, olive oil and balsamic vinegar. I encourage you to find the best of all these ingredients since, each one makes a big difference to the salad.
We started with garden picked tomato, heirloom if possible; fresh green basil. Please chiffonade your basil, it makes the basil more evenly distributed through the salad – my husband has a how to video in a pro tip on his site Cookin’ It Easy. Tomato basil salad has fresh shallots; truffle infused olive oil – this is the key to this salad, find truffle paste or fresh or truffle oil. We used balsamic vinegar – again, make it a good quality ingredient. Then salt and pepper to taste and presto! Beautiful salad. Simple things are sometimes the most rewarding and tomato, basil salad is a perfect example.
I recommend serving this salad with a decent french bread, I made a recipe if you want to try making one. The salad dressing at the bottom is delicious soaked up with warm bread.
This tomato, basil salad was served to me as a first or salad course. I believe it belongs there, it’s light, refreshing and delicious. As an accompanying salad or a side dish, it could get eclipsed by other flavours and it deserves an audience that is hungry and undistracted.
Tomato, basil salad is naturally gluten free and vegan. It’s one of those lovely creations that doesn’t take much planning, prep or fuss to make it good.
When making this salad, you will end up with tomato stems, shallot peels and basil stems – SAVE THEM! These gems are the beginnings of a beautiful vegetable stock. Put them in a bag in your freezer and add other vegetable peels and stems to it. Cookin’ It Easy has a how to video on how to make Vegetable Stock and a description on what to use.
Tomato & Basil Salad
- large bowl
- cutting board
- mixing spoon
- fresh tomato
- fresh basil, chiffonade - https://cookiniteasy.com/fresh-basil-chiffonade/
- 4 small fresh shallots, sliced
- 1 tbsp truffle infused olive oil, good quality
- 1 tbsp balsamic vinegar, good quality
- ½ tsp sea salt, or to taste
- ¼ tsp black pepper, or to taste
- Wash tomatoes
- Slice tomatoes in half if small and in wedges if larger.Chiffonade basil - https://cookiniteasy.com/fresh-basil-chiffonade/
- Peel and slice shallots thinlyAdd olive oil and vinegar and stir to mix thoroughlyTaste and season with salt and pepper to taste.