Salads & Sandwiches > Tomato-Basil Salad >
- 2 to 4 tomatoes (one per serving)
- 1 C fresh basil leaf
- 1 clove garlic, minced (or to taste)
- Balsamic vinegar
- Extra virgin olive oil
- Salt & black pepper to taste
Cut tomatoes in quarters. Roughly chop basil and place in glass container. Add minced garlic. In a bowl, mix together balsamic vinegar and olive oil; pour over basil-garlic mixture. Season with salt and black pepper to taste. Cover with plastic wrap and allow to marinate at room temperature for six to eight hours.
Note: Do not refrigerate before serving.
Variation: Add crumbled feta cheese to salad just before serving.
(Above, left to right): Basil plant and Basil-Tomato Salad with Basil & Balsamic Vinaigrette.
Click on images to view larger sizes in a new window.
Shenanchie's Note: I might also add a handful of shredded mozzarella cheese to complete the salad. Other variations can include using green leaf lettuce as a base followed by tomato, minced garlic, a small amount of minced purple onion, a drizzle of olive oil, four basil leaves, salt, black pepper, crumbled blue cheese and shredded mozzarella cheese. Instead of using olive oil and balsamic vinegar as a dressing, try pouring a commercial brand of "Basil & Balsamic Vinaigrette" on top.
*Tomato-Basil Salad and Basil plant images (C) Shenanchie O'Toole (2014).
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