Recipe video above. This fresh, juicy salad brings together two of the greatest flavour combinations known to mankind - tomato and basil! 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.
Course: Sides, Vegetables
Cuisine: Italian, Western
Keyword: cherry tomato salad, tomato basil salad
Servings: 4- 5 people
750g/ 1.5lb ripe tomatoes, any (cherry tomatoes, grape, Roma etc)
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.
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. :)