Heirloom Tomato Salad is the right straightforward summer time aspect dish. Whereas the juicy, ripe tomatoes are the star, crimson onion, briny olives and recent basil add plenty of taste too.
Summery Heirloom Tomato Salad Recipe
It’s arduous to withstand colourful heirloom tomatoes after I see them on the farmers’ market, however typically I purchase so many, I don’t know what to do with all of them. This heirloom tomato salad solves that drawback in a scrumptious manner. A easy summer time tomato salad made with Kalamata olives, crimson onion, additional virgin olive oil, and backyard recent basil, it’s my husband’s recipe and it’s turn out to be my favourite methods to eat tomatoes. We serve this as a aspect dish or for lunch with a pleasant crusty bread like my do-it-yourself Sourdough Bread.
Why This Salad Is My Household’s Favourite Strategy to Use Tomatoes
It’s not an exaggeration to say we make this a number of instances each summer time, particularly after we get plenty of tomatoes from the backyard. Right here’s why I find it irresistible.
- Easy: Whenever you begin with lovely sun-ripened tomatoes, you don’t want so as to add quite a lot of different elements to make a scrumptious salad. And meaning this recipe is extremely straightforward, too.
- Versatile: Scale up the recipe for a celebration, toss it with orzo for a straightforward pasta salad, spoon it onto toasted slices of bread for bruschetta, or give you your individual manner of serving it.
- Mild and summery: When it’s scorching exterior, I hardly ever really feel like large, heavy meals. I like that this salad is recent and light-weight!
In the event you’re searching for extra methods to place tomatoes to make use of, strive my Burst Tomato Cottage Cheese Caprese Bowl or Grape Tomato Sauce.
Yield: 4 servings
Serving Dimension: 1 /4
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In a bowl mix onions, olive oil, salt and pepper. Let it marinate about 5-10 minutes.
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Slice the tomatoes and organize on a plate.
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Pour olive oil and onions on high and season with extra salt and pepper. High with recent basil and olives.
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Divide equally in 4 plates.
Final Step:
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Serving: 1 /4, Energy: 110.5 kcal, Carbohydrates: 7.5 g, Protein: 1 g, Fats: 9 g, Sodium: 139 mg, Fiber: 1.5 g
Components You’ll Want
Beneath is the whole lot you’ll must make this straightforward heirloom tomato salad. See the recipe card above for the precise measurements.
- Ripe Tomatoes, after all, are important for this salad! Whereas I most frequently use heirloom tomatoes, you may actually use any selection, even cherry tomatoes.
- Crimson Onion has a pointy taste that contrasts properly with the candy, acidic tomatoes.
- Additional Virgin Olive Oil is all we have to costume this salad.
- Okayalamata Olives add salty, briny taste.
- Recent Basil is considered one of my favourite pairings with tomatoes. The 2 simply belong collectively!
- Kosher Salt and Recent Pepper for seasoning.
The right way to Make Heirloom Tomato Salad
Right here’s a fast overview of the steps concerned in making this heirloom tomato salad. See the recipe card above for printable instructions.
- Marinate: Toss collectively the onions, olive oil, salt, and pepper in a bowl. Let the combination sit for five to 10 minutes.
- Prepare: Slice the tomatoes and organize them on a serving platter or plate.
- Assemble: Pour the olive oil and onion combination over the tomatoes. Season with salt and pepper, then scatter the basil and olives excessive.
Tomato Salad Variations
Listed here are just a few extra methods to make this heirloom tomato salad.
- Strive totally different herbs: Nearly any herb pairs nicely with tomatoes. Strive recent oregano, parsley, or dill, or a mixture of herbs out of your backyard.
- Add cheese: Shaved Parmesan or sliced recent mozzarella layered with the tomatoes can be scrumptious.
- Swap the olives for capers: They’ve a taste that’s vibrant and briny on the identical time.
Serving Strategies
Listed here are some concepts for pairings with this tomato salad recipe.
Correct Storage
Refrigerate heirloom tomato salad in an hermetic container for as much as 3 days. I prefer to let it come to room temperature earlier than serving.
