A fresh and vibrant tomato salad with a zesty lemon-basil vinaigrette is the perfect dish for a light lunch, a side for your dinner, or a contribution to a summer picnic. This salad highlights the natural sweetness and acidity of tomatoes, complemented by the aromatic and citrusy notes of the lemon-basil vinaigrette. Here’s a detailed recipe to help you create this delightful dish.
Ingredients:
For the Salad:
- 4 large ripe tomatoes (heirloom or beefsteak varieties work well)
- 1 pint cherry or grape tomatoes (mixed colors if available)
- 1 small red onion (thinly sliced)
- 1 cucumber (peeled, seeded, and sliced)
- 1/4 cup fresh basil leaves (torn or chiffonade)
- 1/4 cup fresh parsley leaves (chopped)
- 1/4 cup crumbled feta cheese (optional)
- Salt and pepper to taste
For the Lemon-Basil Vinaigrette:
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest (from 1 lemon)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced)
- 1 tablespoon honey or maple syrup (optional for sweetness)
- 1/4 cup fresh basil leaves (finely chopped)
- Salt and pepper to taste
Instructions:
1. Preparing the Tomatoes:
- Heirloom or Beefsteak Tomatoes:
- Wash and core the large tomatoes.
- Cut them into wedges or thick slices, depending on your preference.
- Place the tomato slices in a large serving bowl.
- Cherry or Grape Tomatoes:
- Wash the cherry or grape tomatoes.
- Cut them in half lengthwise.
- Add them to the bowl with the larger tomato slices.
2. Preparing the Other Vegetables:
- Red Onion:
- Peel the red onion and cut it in half.
- Thinly slice each half into half-moon shapes.
- If the onion is too pungent, soak the slices in cold water for about 10 minutes, then drain and pat dry before adding to the salad.
- Cucumber:
- Peel the cucumber and cut it in half lengthwise.
- Scoop out the seeds with a spoon if desired (this helps reduce any bitterness).
- Slice the cucumber into thin half-moons.
- Add the cucumber slices to the salad bowl.
3. Adding Fresh Herbs and Cheese:
- Basil and Parsley:
- Wash and dry the fresh basil and parsley.
- Tear the basil leaves or cut them into chiffonade (thin ribbons).
- Chop the parsley leaves.
- Add the herbs to the salad bowl.
- Feta Cheese:
- If using, crumble the feta cheese and sprinkle it over the salad.
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4. Making the Lemon-Basil Vinaigrette:
- Lemon Juice and Zest:
- In a small mixing bowl, combine the fresh lemon juice and lemon zest.
- Olive Oil and Vinegar:
- Slowly whisk in the extra-virgin olive oil until the mixture is emulsified.
- Add the balsamic vinegar and whisk to combine.
- Mustard, Garlic, and Sweetener:
- Whisk in the Dijon mustard and minced garlic.
- Add honey or maple syrup if you prefer a touch of sweetness.
- Fresh Basil:
- Finely chop the fresh basil leaves and add them to the vinaigrette.
- Finely chop the fresh basil leaves and add them to the vinaigrette.
- Seasoning:
- Season the vinaigrette with salt and freshly ground black pepper to taste.
- Taste and adjust the seasoning as needed.
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5. Assembling the Salad:
- Tossing the Salad:
- Pour the lemon-basil vinaigrette over the prepared tomatoes, vegetables, and herbs in the salad bowl.
- Gently toss the salad to ensure all the ingredients are evenly coated with the vinaigrette.
- Seasoning:
- Taste the salad and adjust the seasoning with additional salt and pepper if necessary.
6. Serving:
- Presentation:
- Transfer the salad to a serving platter or individual plates for a more elegant presentation.
- Garnish with additional fresh basil leaves or a sprinkle of extra feta cheese if desired.
- Enjoying the Salad:
- Serve the tomato salad immediately for the best flavor and texture.
- Pair it with crusty bread or as a side dish to grilled meats, seafood, or pasta.
Tips for the Perfect Tomato Salad:
- Tomato Selection:
- Choose ripe, juicy tomatoes for the best flavor. Heirloom varieties offer unique flavors and colors.
- If possible, use a mix of tomato types and colors for a visually appealing and flavorful salad.
- Vinaigrette Balance:
- Adjust the acidity and sweetness of the vinaigrette to suit your taste. More lemon juice or vinegar for tanginess, or more honey for sweetness.
- Let the vinaigrette sit for a few minutes before using it to allow the flavors to meld.
- Fresh Herbs:
- Fresh herbs are key to the salad’s flavor. Use high-quality, fragrant basil and parsley.
- Other herbs like mint or cilantro can be added for different flavor profiles.
- Cheese Variations:
- If you’re not a fan of feta, try using goat cheese, mozzarella, or even a hard cheese like Parmesan.
- For a vegan option, omit the cheese or use a plant-based alternative.
- Chill Ingredients:
- Keep the ingredients, especially the tomatoes and cucumbers, chilled until just before assembling the salad to maintain freshness.
- Serving Suggestions:
- This salad pairs wonderfully with grilled chicken, fish, or steak.
- Serve as a light lunch with a side of quinoa or couscous.
Nutritional Information (Approximate per serving):
- Calories: 150
- Protein: 3g
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 6g
Conclusion:
This Tomato Salad with Lemon-Basil Vinaigrette is a refreshing and delicious way to enjoy the vibrant flavors of fresh tomatoes and herbs. The combination of ripe tomatoes, crisp cucumbers, and tangy red onion, all dressed in a zesty lemon-basil vinaigrette, makes for a perfect summer dish. Whether you’re serving it as a side dish, a light lunch, or part of a larger meal, this salad is sure to impress with its simple yet sophisticated flavors. Enjoy!
