Recipe video above. This fresh, juicy tomato salad brings together two of the greatest flavour combinations known to mankind - tomato and basil! Make this with cherry tomatoes or grape tomatoes, or even normal tomatoes cut into chunks.The vinaigrette is slightly thickened with mustard so it clings to the tomato better, and a touch of red onion provides some much needed freshness.
Prep Time10 minutesmins
Course: Sides, Vegetables
Cuisine: Italian, Western
Keyword: cherry tomato salad, tomato basil salad
Servings: 4- 5 people
Calories: 115cal
Author: Nagi
Ingredients
750g/ 1.5lb cherry tomatoes or grape tomatoes(or large tomatoes)
Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
Place tomatoes, onion and basil in a bowl.
Pour over Dressing. Gently toss and serve immediately.
Notes
1. Tomatoes - if using large tomatoes, just cut into bite size pieces.2. Basil leaves - pick the leaves off and jam pack them into a 1/2 cup measuring cup.Easiest way to finely sliced - get some leaves and roll up tightly into a cigar. Then finely slice.3. Vinegar - substitute with lemon juice, balsamic, white wine or red wine vinegar, champagne vinegar or sherry vinegar.4. Storage - tomato salad is best served fresh if you want that juicy, ripe experience. BUT leftover tomato salad is very tasty too - but don't think of it as a fresh tomato salad. Think of it as a MARINATED tomato salad! Good for 3 days. :)