Tomato and Fresh Basil Salad

sliced red onions, fresh chopped basil, mini mozzarella cheese balls, and quartered tomatoes unmixed in a large glass bowl with a separate bowl of balsamic dressing in the background.

Tomato and Fresh Basil Salad

This tomato and fresh basil salad combines juicy tomatoes, fresh basil, mini bocconcini, and a tangy balsamic dressing for an easy summer side that's full of fresh flavour.

Prep Time 15

Total Time 15

Servings Servings

Ingredients

4 large ripe tomatoes cored and cut into wedges
1 cup fresh basil leaves torn
½ small red onion thinly sliced
200 g mini bocconcini (fresh mozzarella balls) optional but recommended
¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey
salt to taste
freshly ground black pepper to taste

Instructions

Add the tomatoes, basil, red onion, and mini bocconcini (if using) to a large serving bowl.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, and honey until the dressing is smooth and well combined.
Pour the dressing over the salad and gently toss until everything is evenly coated. Season with salt and freshly ground black pepper to taste.

Serve immediately, or let the salad rest for 10 to 15 minutes before serving to allow the flavours to meld together.

Notes

The better the tomatoes, the better the salad. Use ripe, in-season tomatoes whenever possible for the sweetest flavour.

Stick with fresh basil. Dried basil won't give you the same bright flavour or aroma.

Tear the basil just before serving to keep it fresh and vibrant instead of bruised or darkened.

If making ahead, wait to add the dressing until just before serving to keep the tomatoes fresh and vibrant.

Let the salad rest for 10 to 15 minutes before serving if you have the time. It gives the flavours a chance to meld together beautifully.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The tomatoes will soften and release their juices over time, so this salad is best enjoyed fresh.

Nutrition