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Fresh Tomato Basil Salad - Simple, Bright, and Flavorful

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds ripe tomatoes (heirloom, vine-ripened, or cherry), cut into bite-size pieces
  • 1 small shallot, thinly sliced (or 1/4 small red onion)
  • 1 loosely packed cup fresh basil leaves, torn
  • 3 tablespoons extra-virgin olive oil
  • 1 to 1.5 tablespoons red wine vinegar or fresh lemon juice
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar or honey (optional, to balance acidity)
  • Flaky sea salt, for finishing (optional)
  • Fresh mozzarella or burrata, torn (optional for serving)
  • Crusty bread, for serving (optional)

Method
 

  1. Prep the tomatoes. Rinse and pat dry. Slice larger tomatoes into wedges or chunks, and halve cherry tomatoes. Place them in a large bowl.
  2. Soften the shallot. Add the sliced shallot to the tomatoes. If it tastes sharp, soak it in cold water for 5 minutes, drain, and then add it to the bowl.
  3. Make the dressing. In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), salt, pepper, and sugar or honey if using.
  4. Toss gently. Pour the dressing over the tomatoes and shallot. Toss with a large spoon or your hands until everything is lightly coated.
  5. Add the basil. Tear the basil leaves and fold them in just before serving. Tearing helps release more aroma and keeps the salad rustic.
  6. Taste and adjust. Add more salt, a splash more vinegar, or extra olive oil as needed. You want bright, juicy, and balanced.
  7. Finish and serve. Sprinkle with flaky sea salt if you like. Serve as-is, or top with torn mozzarella or burrata. Enjoy with crusty bread to soak up the juices.