Introduction
Oh, friends, there’s something truly magical about summer tomatoes, isn’t there? The smell, the vibrant colors, the burst of juicy sweetness… it just screams sunshine and happy memories. And when you’ve got those gorgeous heirloom tomatoes gracing your kitchen counter, you want a recipe that lets their natural beauty and incredible flavor shine. That’s exactly what this Heirloom Tomato Salad with Kalamata Olives & Fresh Basil is all about! It’s ridiculously simple, comes together in minutes, and tastes like a little piece of heaven. Perfect for a quick lunch, a beautiful side dish, or even a thoughtful gift for a neighbor.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 10 minutes.
- Easy: No fancy techniques needed, just fresh ingredients and a little love.
- Giftable: Pack it up in a cute container for a delightful hostess gift or a “thinking of you” treat.
- Crowd-pleasing: Even picky eaters will be drawn to the bright flavors and colors.
Ingredients
The beauty of this salad is its simplicity. You really only need a few, high-quality ingredients to let those tomatoes do their thing:
- 4 medium ripe heirloom tomatoes, sliced: This is your star! Look for a variety of colors and shapes for a beautiful presentation. The riper, the better.
- 1/4 cup red onion, chopped: A little bit of onion adds a nice little bite and sharpness to balance the sweetness of the tomatoes.
- 2 tablespoons extra virgin olive oil: Good quality olive oil makes all the difference. You want that rich, fruity flavor.
- 8 Kalamata olives: These briny beauties add a wonderful salty kick and a Mediterranean flair.
- Fresh basil, sliced: The aroma of fresh basil is just intoxicating, and it pairs perfectly with tomatoes.
- Kosher salt to taste: Kosher salt has a lovely flakey texture and is easy to control when seasoning.
- Freshly ground black pepper to taste: Always better than pre-ground! A good grind adds a subtle warmth.
How to Make It
Alright, let’s get this party started! Grab your prettiest platter and let’s make some magic:
- Arrange the tomatoes: Start by laying out your beautifully sliced heirloom tomatoes on a serving platter. I like to overlap them a little bit to create a stunning visual effect.
- Scatter the onion: Sprinkle the finely chopped red onion evenly over the tomatoes. Don’t go too heavy here, just enough to add a hint of flavor.
- Drizzle with olive oil: Now, take your extra virgin olive oil and give it a generous drizzle all over the tomatoes and onion. Let it pool a little – that’s where all the yummy goodness gathers!
- Add the olives: Dot the Kalamata olives around the salad. Their dark color is so striking against the vibrant tomatoes.
- Garnish with basil: Take your fresh basil leaves, slice them thinly (this is called chiffonade!), and sprinkle them generously over everything. The smell alone is divine!
- Season: Finish it off with a good pinch of kosher salt and a few grinds of fresh black pepper. Taste as you go to make sure it’s just right!
Substitutions & Additions
While this salad is perfect as is, I love getting creative in the kitchen! Here are a few ways you can jazz it up:
- Cheese: A crumble of fresh mozzarella, feta, or even a sprinkle of grated Parmesan would be delicious.
- Balsamic Glaze: A little drizzle of balsamic glaze adds a touch of sweet tanginess.
- Cucumber: Thinly sliced cucumber adds a refreshing crunch.
- Avocado: Creamy avocado cubes are always a welcome addition.
- Herbs: Swap out basil for fresh mint, parsley, or chives for a different flavor profile.
- Spice: A pinch of red pepper flakes can add a little heat if you like things spicy!
Tips for Success
Even the simplest recipes can be improved with a few pro tips:
- Use Ripe Tomatoes: This is key! The flavor of your salad depends on the quality of your tomatoes.
- Don’t Overcrowd: Give your tomatoes a little breathing room on the platter so they don’t get mushy.
- Slice Onion Thinly: If you’re not a huge fan of raw onion, soaking the chopped red onion in ice water for 10 minutes before using can mellow out its sharpness.
- Season Just Before Serving: Salt can draw out moisture from the tomatoes, so it’s best to season right before you’re ready to dig in.
- Prep Ahead (Sort Of!): You can slice your tomatoes and chop your onion a few hours in advance, but keep them separate and don’t dress the salad until you’re ready to serve.
How to Store It
This salad is best enjoyed fresh, as the tomatoes can get a little watery if left sitting for too long. If you have any leftovers, you can store them in an airtight container in the refrigerator for about 1-2 days. The flavors will meld together, but the texture might change slightly.
FAQs
Got questions? I’ve got answers!
Q: Can I use regular tomatoes instead of heirloom?
A: Absolutely! While heirloom tomatoes offer a beautiful variety of colors and flavors, any ripe, flavorful tomato will work well. Just aim for the freshest you can find.
Q: How long can I keep this salad in the fridge?
A: This salad is definitely best eaten the same day it’s made. If you have leftovers, they’ll last for about 1-2 days in an airtight container, but the tomatoes will become softer.
Q: Can I make this ahead of time for a picnic?
A: You can prep the tomatoes and onion ahead of time and pack them separately. Then, just before serving at your picnic, drizzle with olive oil, add the olives and basil, and season.
Heirloom Tomato Salad with Kalamata Olives & Fresh Basil
Equipment
- Serving platter for arranging and serving the salad
- Knife for chopping and slicing ingredients
- Airtight container for storing leftovers
Ingredients
Main ingredients
- 4 medium ripe heirloom tomatoes sliced, variety of colors and shapes for presentation
- 0.25 cup red onion chopped
- 2 tablespoons extra virgin olive oil good quality, for rich fruity flavor
- 8 Kalamata olives
- fresh basil sliced (chiffonade)
- to taste Kosher salt flakey texture
- to taste freshly ground black pepper
Instructions
- Arrange the beautifully sliced heirloom tomatoes on a serving platter, overlapping them slightly for a stunning visual effect.
- Sprinkle the finely chopped red onion evenly over the tomatoes, using just enough to add a hint of flavor.
- Drizzle the extra virgin olive oil generously all over the tomatoes and onion, allowing it to pool.
- Dot the Kalamata olives around the salad, their dark color contrasting with the vibrant tomatoes.
- Take the fresh basil leaves, slice them thinly (chiffonade), and sprinkle them generously over everything.
- Finish by seasoning with kosher salt and freshly ground black pepper to taste.