Recipe: Simple Tomato and Basil Salad

Sep 5, 2011 by     3 Comments    Posted under: Recipes, Salad Recipes
Simple Tomato and Basil Salad

Simple Tomato and Basil Salad

Ya ya, I know this isn’t some amazing gourmet recipe that is going to blow your socks off.  But it is excruciatingly delicious all the same.  Simple to prepare, gorgeous to present, and so delicious you’ll want to eat the entire platter, this dish is a piece of mastery art.  Just please don’t make it with store bought “tomatoes”.  I don’t even know how they get away with calling them tomatoes.  This dish is a summertime only dish, and is meant to be made with garden fresh heirloom and acidic hybrid tomatoes.  It makes all the difference in the world, so please don’t insult yourself by trying it with anything else.

For this recipe, you will need:

  • Roughly 4 large ripe tomatoes of differing colors and types, like Early Girl and Mr. Stripey, sliced
  • Handful or so of fresh basil, chiffonade
  • Small handful of chopped red onion
  • Extra Virgin Olive Oil to drizzle at your discretion
  • Balsamic Vinegar to drizzle sparingly
  • Kosher salt and fresh cracked black pepper to taste

Place the tomato slices on a serving platter, overlapping the slices by about a quarter way up each slice.  Sprinkle with red onion and basil chiffonade.  Drizzle with olive oil and balsamic vinegar, and then season to taste with salt and pepper.

That’s it, nothing more.  I suppose you could get funky and serve it with sliced prosciutto and figs and/or a fig-balsamic reduction if you’d like, but I’m not sure it would be much better.

Recipe by Jothan Yeager, August 2011

 

The Bald Gourmet creates simple recipes that are bound to make you the hit party host on the block.

 

Recipe: Simple Tomato and Basil Salad
 
This summer salad is excruciatingly delicious. Simple to prepare, gorgeous to present, and so delicious you’ll want to eat the entire platter, this dish is a piece of mastery art. Just please don’t make it with store bought “tomatoes”. I don’t even know how they get away with calling them tomatoes. This dish is a summertime only dish, and is meant to be made with garden fresh heirloom and acidic hybrid tomatoes. It makes all the difference in the world, so please don’t insult yourself by trying it with anything else.
Author:
Recipe type: Appetiser
Cuisine: Italian
Servings: 2-4

Ingredients
  • Roughly 4 large ripe tomatoes of differing colors and types, like Early Girl and Mr. Stripey, sliced
  • Handful or so of fresh basil, chiffonade
  • Small handful of chopped red onion
  • Extra Virgin Olive Oil to drizzle at your discretion
  • Balsamic Vinegar to drizzle sparingly
  • Kosher salt and fresh cracked black pepper to taste

Instructions
  1. Place the tomato slices on a serving platter, overlapping the slices by about a quarter way up each slice.
  2. Sprinkle with red onion and basil chiffonade.
  3. Drizzle with olive oil and balsamic vinegar, and then season to taste with salt and pepper.
  4. That’s it, nothing more.

Notes
You could get funky and serve this salad with sliced prosciutto and figs and/or a fig-balsamic reduction if you’d like, but I’m not sure it would be much better.

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