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This rustic tomato salad hardly needs a recipe, but here’s a simple way to intensify the flavours of fresh tomatoes.
Well, this is a little embarrassing. This site has received a lot of new subscribers this week, and the first post they will receive is this? A simple tomato salad that hardly needs a recipe? But read on. It’s so worth it.
It’s been a good year for tomatoes here in the Pacific Northwest. That’s “gardener talk.” Anyone who has a garden will likely be raving about their tomato bounty. Our tomato plants are heavy with ripe fruit and I’ve had a hard time keeping up with them. Denis helps out by making his favourite tomato sandwich (toast, Hellmann’s mayonnaise, sliced tomatoes and lots of pepper) almost daily, sometimes for breakfast, often for lunch, and occasionally for an afternoon snack. He loves summer tomatoes with as much passion as he despises the imposters we get here in the winter: those insipid, mealy, lackluster ones.
How to make tomatoes taste even better, and what to do with tasteless tomatoes.
You can easily further intensify the flavour, texture and sweetness of tomatoes with this simple 5-minute technique.
- Just slice or chop fresh sun-ripened tomatoes
- sprinkle with a little salt
- squeeze some lemon
- add a very generous drizzle of good quality olive oil, and
- a healthy dribble of balsamic vinegar
- give it a toss, add some fresh basil if you like, and serve.
That’s it. Top-drawer tomatoes in five minutes.
So don’t pass over those local tomatoes or the heirlooms at your farmer’s market this week. Get them quick before they disappear for another year and enjoy this rustic tomato salad . . . or a sandwich.
Rustic Tomato Salad
- 6 - 8 cups medium tomatoes or 4 cherry tomatoes
- 1 tsp sea salt
- juice from half a lemon
- 3 tbsp extra-virgin olive oil
- 1/4 cup fresh basil leaves
- Slice or chop the tomatoes (or halve the cherry tomatoes and place in a shallow bowl.
- Sprinkle with salt and toss.
- Squeeze the lemon juice on the tomatoes and drizzle with olive oil. Toss to combine.
- Transfer to a serving dish and garnish with fresh torn basil leaves.
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