Heirloom Tomato Salad with Kalamata Olives & Fresh Basil
A ridiculously simple and flavorful heirloom tomato salad that highlights the natural beauty and taste of fresh, ripe tomatoes, complemented by briny Kalamata olives and aromatic 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.
Notes
This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for 1-2 days, though the texture of the tomatoes may change slightly. For picnics, prep tomatoes and onion separately and dress just before serving. Soaking chopped red onion in ice water for 10 minutes can mellow its sharpness.