This tomato and basil salad is the perfect start to a meal or side dish, especially on a hot summer day when tomatoes are ripe and ready to pick off the vine. It is so fresh and satisfying! I like to pair it as a side dish or starter to a pasta dish that is a little bit creamy, like cacio e pepe or spaghetti carbonara. The acidity from the tomatoes and red onion cuts the richness of the creamy pasta and makes for a lovely combination.
This dish is also a great dish because it takes about 12 minutes to prepare, has only a few ingredients that you would commonly have in your fridge, and is super low-calorie, so you won’t feel guilty about going back for more! The serving size is set for the salad to be served as a side dish, but if you are wanting to have it as more of a meal and pair it with a protein I would recommend doubling the serving size per person.
Ingredients you will need
- Red onion
- Red wine vinegar
- Salt
- Fresh basil leaves
- Roma tomatoes
- Extra virgin olive oil
- Freshly ground black pepper
Equipment you will need
- Cutting board
- Sharp knife
- Mandoline – optional for cutting the onions very thin
- Salad bowl
- Salad tongs
Instructions
Start by slicing your red onions very thinly. You can use a sharp knife or a mandolin if you prefer. Add the red onions into a small bowl and fill the bowl with red wine vinegar until the onions are completely covered. Then add a pinch of salt to the bowl and stir it all together. Let those soak for about 10 minutes so the onions can absorb the red wine vinegar and start. This gives them a really nice flavour and takes away the spiciness that red onions can sometimes have.
While the onions are soaking, slice your tomatoes into quarters and then eights to make them bite-sized. Throw them into a salad bowl along with the torn pieces of basil and olive oil. It’s recommended to tear basil rather than slice it with a knife, as tearing it into pieces helps prevent the basil from turning black as quickly.
Once the onions have soaked for 10 minutes, use your hands to pull them out of the vinegar and add them to the bowl. Add about ½ a tbsp of the remaining red wine vinegar, or a little more if you feel like it. Add freshly ground pepper and salt to taste. Mix everything together in your salad bowl and serve into 4 small dishes. Serve and enjoy!
Substitutions and additions
- Roma tomatoes – instead of Roma tomatoes you can use cherry tomatoes
- Olive oil – you could substitute olive oil for avocado oil
- Cucumber – you can add sliced cucumber to this salad for some extra crunch
- Protein– add 4 oz of grilled chicken breast, white fish or shrimp to this salad to make it a complete meal
- Cheese – You can also add some fresh mozzarella (the kind that comes in the water) or bocconcini, which is just tiny balls of fresh mozzarella. Keep in mind that adding cheese would increase your calories significantly
Storage
This salad should be served and eaten immediately after making it, otherwise it will get soggy.
Prior to making the salad the tomatoes should be stored at room temperature. Tomatoes do not like the cold and can become mushy or mealy if they are stored in the refrigerator. I usually leave them in a bowl on my counter.
The onions should be stored in a cool, dark place prior to use. A general rule of thumb is to store your fruits and vegetables however you found them at the grocery store.
Top tip
Use very ripe, bright red Roma tomatoes for this recipe. Tomatoes are often picked too early so they have plenty of time to get to the grocery store before going bad. If your tomatoes still have some green spots or feel quite firm, just leave them on the counter for a few days and they will continue to ripen.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with:
Tomato and Basil Salad
Equipment
- Cutting board
- Sharpe knife
- Mandoline
- Salad bowl
- Salad tongs
Ingredients
- ½ red onion sliced thinly
- 1 cup red wine vinegar
- 1 pinch Salt
- 20 basil leaves
- 4 Roma tomatoes very ripe
- 2 tbsp extra virgin olive oil
- Freshly ground black pepper
Instructions
- Add the thinly sliced onions into a small bowl with the red wine vinegar and a pinch of salt. Let them sit for 10 minutes.
- Slice the tomatoes into 1/8th wedges and add to the salad bowl.
- Tear the basil with your hands and add it into the bowl along with the olive oil.
- When the onions are finished soaking, use your hands to remove them from the vinegar and add them into the salad bowl. Add another ½ tbsp of the remaining vinegar into the bowl.
- Add salt and freshly ground pepper to taste. Toss and serve.
Notes
- You could try adding mini bocconcini balls to this salad to give it additional freshness.
- Substitute the Roma tomatoes for cherry tomatoes if you have those on hand.
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