Heirloom Tomato Salad

A plate of fresh tomato salad topped with basil leaves and sprinkled with salt. The salad is arranged on a rustic stone plate with a fork placed on the side. The vibrant red of the tomatoes contrasts with the green of the basil, creating a visually appealing dish.

5 from 3 votes

This simple but elegant salad showcases summer's finest, with ripe, juicy tomatoes dressed in garlic-infused vinegar, quality olive oil, and fresh basil for a dish that's as stunning as it is delicious. Adapted from Essentials of Classic Italian Cooking by Marcella Hazan.

Prep Time15

Total Time15

Course: Salad

Cuisine: Italian

Keyword: summer

Servings: people

Author: Marissa Stevens

Ingredients

2 large garlic cloves peeled and coarsely chopped
1/4 teaspoon fine sea salt
2 tablespoons red wine vinegar
2 pounds ripe heirloom tomatoes ideally a mix of red, orange and yellow tomatoes
3 tablespoons extra-virgin olive oil or more to taste
12 fresh basil leaves torn into small pieces
flaky sea salt such as Maldon, to taste

Instructions

In a small bowl combine chopped garlic, salt and vinegar. Stir and let steep at room temperature 5 to 10 minutes (the longer it sits, the stronger the garlic scent and flavor will be).
Meanwhile, cut tomatoes into thin wedges and arrange on a serving platter.
Pour garlic-steeped vinegar through a fine-mesh strainer evenly over the tomatoes. Then drizzle olive oil evenly over tomatoes. Sprinkle salad with torn basil leaves and finish with desired amount of flaky salt. Serve immediately.

Notes

For extra-juicy tomatoes, lightly salt slices in a sieve for 10 to 15 minutes, then dress just before serving.
Best at room temperature; avoid refrigerating whole tomatoes before slicing.

Nutrition

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