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Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!
Yield: 4 servings
4.92 from 12 votes

Tomato Salad

Prep Time: 5 mins
Cook Time: 0 mins
Marinating Time: 20 mins
Total Time: 25 mins
Course: Lunch, Salad, Side Dish
Cuisine: American, Italian
Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

Ingredients

  • 5 large or 8 cups medium ripe red heirloom or beefsteak tomatoes (cut into 1-inch cubes)
  • 1/2 cup red onion (chopped)
  • 8 - 10 fresh basil leaves (chopped)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic (minced)
  • Kosher salt and fresh ground pepper to taste
  • good crusty bread (for serving (optional))

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.

Nutrition

Serving: 2cups, Calories: 86.5kcal, Carbohydrates: 12.5g, Protein: 2g, Fat: 4g, Saturated Fat: 0.5g, Sodium: 21.5mg, Fiber: 3g, Sugar: 1g
WW Points Plus: 2