This tomato and basil salad, drizzled with a touch of extra virgin olive oil and seasoned with coarse sea salt, is proof that often when preparing our food, simpler is better. Not only is this salad divine but it’s prepared with three ingredients in just three minutes.
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Why will you love this salad?
This salad is a great way to start your meal, and it’s the perfect side dish for any main course. Trust me: this fresh salad will complement any main dish.
Super summery, it’s made with produce abundant in summer: fresh tomatoes and basil. That flavor combination, inherited from Italian cuisine, is a match made in heaven.
This tomato basil salad can create many variations on the same theme. Add fresh mozzarella or burrata, and you’ll have a delicious Caprese salad. Drizzle a few drops of balsamic vinegar or balsamic glaze (a.k.a. balsamic reduction), and you’ll introduce delightful acidic notes and that fifth taste we all appreciate: umami.
Add red onion, red wine vinegar (white wine vinegar will work, too,) black pepper, feta cheese, and English cucumbers, and you’ll have a delicious Mediterranean summertime salad.
What are Beefsteak tomatoes?
I keep it simple, though. I make this salad with what’s known as beefsteak tomato. Its scientific name is Solanum lycopersicum. It’s one of the largest and most flavorful tomato varieties. Beefsteak tomatoes can easily weigh 1-2 pounds each, and their texture is robust and meaty.
Depending on the specific variety, their skin, which ranges from bright red to deep pink, encases a vibrant, juicy interior. They have a relatively small seed cavity, leading to more flesh, making them an ideal choice for slicing and dicing.
The flavor of this natural wonder is a balanced blend of sweetness and acidity, often described as the classic tomato taste. It’s especially appreciated in dishes like this salad, where the tomato is the star.
Is Beefsteak tomato the same as tomate Margariteño?
The most coveted Solanum lycopersicum is undoubtedly the Brandywine tomato, which many consider “the best tomatoes in the world.” These heirloom tomatoes produce a massive pink and sometimes purple fruit with meaty flesh.
And this brings us to the crux of the matter. Because this whole story is to tell you about the Margarita tomato, which resembles the Brandywine and which everyone who tastes, including me, assures its flavor and texture are unmatched.
The botanical name of this tomato variety is Lycopersicum esculentum, but it’s commonly called tomate Margariteño because it’s an exclusive cultivar from Margarita Island in northwest Venezuela. The tomate Margariteño holds a special place in my heart.
Not only were my maternal grandparents from Margarita, but I also spent many vacations visiting the island. There, I met my great-grandmother Mamerta, a sturdy woman, slender and small. She had cinnamon skin and indigenous features, making me presume she was a descendant of the Guaquerí tribe.
Whenever someone came from the island to Caracas, where we lived, they brought my grandmother Ligia the tomatoes my great-grandmother sent. My grandmother reserved those tomatoes only for salads, including her delicious wheel salad, which became a festivity when she added those tomatoes as large as they were tasty.
Tips for the perfect tomato and basil salad
- The key for this salad is the quality of the ingredients. No matter the type of tomato, buy ripe but firm tomatoes. For the best flavor, buying them “greenish” and waiting a few days until they reach the desired ripeness, always outside the fridge, is better. Ripe tomatoes are the best for this salad but must be firm.
- Slice your tomatoes with a serrated knife.
- Always use fresh basil and cut it into chiffonade on a wooden board with a paring knife for the fresh herb to release its aromas and flavors, preventing oxidation.
- Always use coarse sea salt (or flake salt if you want a treat), and season before serving. Avoid fine table salt as it will only salt the tomatoes. The idea is to enjoy the sweetness of the tomato and then have your palate discover a tiny explosion of salt. You’ll only achieve this sensation with coarse-grain salts, like kosher salt.
More recipes where the tomato is the star
If, like me, you’re fascinated by tomatoes, don’t miss these tips and recipes:
- How to extend the life of tomatoes
- How to can tomatoes
- How to peel tomatoes in a minute
- Andalusian Gazpacho
- Pesto alla Trapanese
- Basic tomato sauce
- Raw tomato sauce
- Tomato and basil sauce
- Venezuelan tomato and onion sofrito
- Rosemary tomato soup
- Roasted tomato soup
- Roasted tomatoes
- Salmon salad stuffed tomatoes
- Rice and corn salad stuffed tomatoes
The best Tomato and Basil Salad recipe
What follows is the recipe card for the best tomato salad. I made it with fresh produce: basil from my garden and the beefsteak tomatoes I bought at the grocery store. But I ate it with the same enthusiasm as a Margarita tomato. I hope you enjoy it as much as I do.
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Tomato and Basil Salad
Ingredients
- 2 large tomatoes Beefsteak or Margarita rinsed and dried
- A handful of fresh basil leaves rinsed and dried
- Extra virgin olive oil
- Coarse or flaky sea salt to taste
Instructions
- Slice the tomatoes into 1/4-inch rounds. Place the tomato slices on a plate.
- For the basil chiffonade, stack a small pile of leaves on top of one another, roll them up, and slice the roll crosswise into thin strips.
- Sprinkle the basil over the tomatoes.
- Drizzle the extra virgin olive oil over the tomatoes and basil.
- Lastly, season the salad with coarse sea salt to taste.
Nutrition
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