Cherry Tomato Basil Salad
This is a cherry tomato basil salad recipe which is like summer on a plate. Comes together in under 10 minutes. Tastes so fresh and delicious.
Servings 2
Calories 173kcal
Equipment
Ingredients
- 2 cups cherry tomatoes halved
- ¼ cup fresh basil leaves torn
- 2 tbsp. extra virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 garlic clove finely minced
- ½ tsp. chilli flakes
- ¼ tsp. black pepper Freshly ground
- Salt to taste
Instructions
- Take firm and ripe cherry tomatoes. Wash and dry them thoroughly. Cut into halves and keep aside in a bowl.
- Prepare the dressing by mixing together extra virgin olive oil and balsamic vinegar. Add salt, pepper, chilli flakes and minced garlic.
- Drizzle the dressing all over cherry tomatoes. Tear some basil leaves or finely slice them and add to the salad. Toss well and serve immediately.
- Your tasty cherry tomato salad is ready to serve.
Notes
1. Use ripe cherry tomatoes. This recipe is all about fresh ingredients, so good tomatoes really make the difference.
2. Don't refrigerate the tomatoes before making the salad if you can help it. Room-temperature tomatoes have much better flavor.
3. Tear the basil instead of chopping it. It keeps the leaves looking fresh and prevents them from turning dark too quickly.
4. Taste before serving. Sometimes the tomatoes are naturally very sweet and only need a little extra salt to bring out their flavor.
5. If you're making the salad ahead of time, wait to add the basil until just before serving so it stays bright and fresh.
This salad is best enjoyed the day it's made, although leftovers will keep in the refrigerator for about a day.
6. If you eat dairy, you can add some mozzarella in the salad.
2. Don't refrigerate the tomatoes before making the salad if you can help it. Room-temperature tomatoes have much better flavor.
3. Tear the basil instead of chopping it. It keeps the leaves looking fresh and prevents them from turning dark too quickly.
4. Taste before serving. Sometimes the tomatoes are naturally very sweet and only need a little extra salt to bring out their flavor.
5. If you're making the salad ahead of time, wait to add the basil until just before serving so it stays bright and fresh.
This salad is best enjoyed the day it's made, although leftovers will keep in the refrigerator for about a day.
6. If you eat dairy, you can add some mozzarella in the salad.
Nutrition
Calories: 173kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 40mg | Potassium: 399mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1306IU | Vitamin C: 37mg | Calcium: 35mg | Iron: 2mg