Description
Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!
Yield: 4servings | Serving Size: 2cups
Ingredients
5large or 8 cups medium ripe red heirloom or beefsteak tomatoes, cut into 1-inch cubes
1/2cupred onion, chopped
8 10fresh basil leaves, chopped
1tablespoonextra virgin olive oil
1clovegarlic, minced
Kosher salt and fresh ground pepper to taste
good crusty bread, for serving (optional)
Instructions
- In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
- Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
- When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.
Last Step:
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Nutrition
Serving: 2cups, Calories: 86.5kcal, Carbohydrates: 12.5g, Protein: 2g, Fat: 4g, Saturated Fat: 0.5g, Sodium: 21.5mg, Fiber: 3g, Sugar: 1g
