Summertime Tomato Salad

Summertime Tomato Salad

Sure to become a go-to favorite when farmstand vine ripened tomatoes are available. Serves 4.


  • 4 large red tomatoes, sliced
  • 1/2 red onion, sliced thin
  • 1 cup thinly sliced ribbons of fresh basil, more or less to taste
  • 1 cup Kalamata or black olives, halved
  •  Salt & fresh ground pepper to taste
  • Balsamic vinegar


On an individual plate or platter, lay out tomato slices, face up and overlapping. Scatter with sliced red onion, thinly sliced ribbons of fresh basil to taste, halved Kalamata or black olives, and salt & fresh ground pepper to taste.

Before serving drizzle with a reduced balsamic vinegar (usually 4% acidity) like Napa Valley Naturals Grand Reserve. 

If desired, stagger cucumber slices between the tomatoes. (Best made with room temperature tomatoes and served that way because once refrigerated the flavor of a tomato changes.)

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