Wednesday, July 6, 2011

Tomato Basil Salad

This is a cool and refreshing salad with a little zing!

Yield: 6
Author: Donna Elick
Tomato Basil Salad

Tomato Basil Salad

This is a cool and refreshing salad with a little zing!
Prep time: 10 MinInactive time: 30 MinTotal time: 40 Min


  • 1 container cherry tomatoes (approximately 2 cups)
  • 1 container sunburst tomatoes (approximately 2 cups)
  • 2 tablespoons chopped basil leaves (reserve some for garnish)
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • 4 garlic cloves, grated on a micro plane (if you are mincing, use 2 cloves)
  • 1/2 teaspoon ground oregano


  1. Run all tomatoes under cool water in a colander to clean. Slice tomatoes in half lengthwise and place in a medium bowl. Add salt and toss well to coat. Add basil (remember to reserve some) and toss to combine. Allow tomatoes to sit at room temperature for 30 minutes-1 hour and macerate. The juices from the tomato will become part of our dressing. Do not skip this step.
  2. In a small bowl combine garlic, olive oil, balsamic vinegar and oregano. Whisk lightly to combine. Pour mixture over tomatoes.
  3. Toss well to coat the tomatoes evenly. Garnish with reserved basil. Serve at room temperature or refrigerate and serve later.


  1. THere is something about this recipe in the spring/summer that I get obsessed with! Tiff and I make this ALL the time, but never tried it with the balsamic vinegar and oregano! Def. going to try it this way next time we make it. Thanks for the recipe!

  2. Hooray for the sunburst tomatoes!!! I am already planning to make another tomato salad this week. Last week's just wasn't enough for this girl. Yours looks fabulous.

  3. Hi donna, first time here - Love this colorful Tomato salad! I have a bunch of the bigger ones of both red and yellow ones on the vine - And some homegrown basil too :) love to make this salad!


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