Tomato-basil salad

2
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
This simple salad makes the most of summer's best ingredients. Take a trip to a farmers' market and buy the freshest tomatoes possible. Be sure to use only ripe, bursting-with-flavor tomatoes for this salad. If you can't find them, or it’s not peak tomato season, use halved grape tomatoes. Drizzle with balsamic vinegar, if desired. Make sure to let the salad sit for about 10 minutes before serving it. This time is crucial to let the flavors develop and come together. Turn this salad into a main meal by adding some sliced fresh mozzarella or bocconcini, and serve over a bed of arugula.

Ingredients

fresh tomato(es)

2 large, heirloom or beefsteak, thinly sliced

uncooked onion(s)

¼ cup(s), sweet-variety, very thinly sliced

olive oil

4 tsp, extra-virgin

kosher salt

½ tsp, or to taste

black pepper

tsp, freshly ground, or to taste

fresh oregano

½ tsp, chopped, or 1/4 tsp dried oregano

basil

20 leaf/leaves, fresh, or less to taste

Instructions

  1. To make each salad, arrange 1/4 of tomato slices on a salad plate and top with 1/4 of onions. Drizzle with 1 teaspoon of oil and season to taste with salt and pepper; crumble a pinch of oregano over top.
  2. Let stand at room temperature at least 10 minutes for flavors to develop. Just before serving, sprinkle with basil. Yields 1 salad per serving.

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