Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!
Ingredients
5large or 8 cups medium ripe red heirloom or beefsteak tomatoes(cut into 1-inch cubes)
1/2cupred onion(chopped)
8 - 10fresh basil leaves(chopped)
1tablespoonextra virgin olive oil
1clovegarlic(minced)
Kosher salt and fresh ground pepper to taste
good crusty bread(for serving (optional))
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Instructions
In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.