Simple Tomato Basil Salad
This salad is about letting good ingredients shine. It’s vegan, gluten-free, and perfect as a side dish or light lunch. The tomatoes are chopped irregularly for texture, dressed with olive oil, lemon juice, and aged balsamic, then topped with fresh basil and parsley.
Ingredients
- 2 tomatoes (I used a combination of heirloom and grape from my garden)
- 1/2 lemon (juice)
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon aged balsamic
- 5-8 basil leaves (I used Italian basil)
- 1 tablespoon chopped parsley
Method · 10 min
- Wash and core the tomatoes, then chop them into irregular pieces for varied texture.
- In a large bowl, whisk together lemon juice, olive oil, black pepper, sea salt, and chopped parsley.
- Add the tomatoes to the bowl and toss gently to coat.
- Top with whole or gently sliced basil leaves.
- Drizzle aged balsamic over the salad just before serving.
- Serve immediately for the best flavor.
It’s one of those salads that feels like sunshine in a bowl—and a great way to bring a little freshness to your table after a long winter.
