Susan’S Tomato-Basil Salad

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Servings: 12 Difficulty: Intermediate
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A classic Italian-inspired salad featuring ripe tomatoes, fresh basil, and creamy mozzarella.
Susan's Tomato-Basil Salad recipe image
Susan's Tomato-Basil Salad recipe image
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Susan’S Tomato-Basil Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 162.1

Description

This vibrant tomato-basil salad is a celebration of summer flavors, bringing together the sweetness of ripe red and yellow tomatoes with the aromatic punch of fresh basil. Tossed with extra virgin olive oil and a touch of balsamic vinegar, the ingredients are enhanced by creamy cubes of mozzarella or provolone cheese. The salad is best served chilled, allowing the flavors to meld beautifully. It is a perfect light lunch, a refreshing side dish for grilled meats, or a quick appetizer for gatherings. Simple yet elegant, this dish highlights the quality of fresh produce and requires minimal effort to prepare.

Ingredients

Directions

  1. Wash and dry the tomatoes, then cut them into wedges.
  2. In a large glass bowl, combine the tomato wedges, olive oil, and torn fresh basil leaves.
  3. Add the balsamic vinegar if desired.
  4. Toss the salad mixture gently to combine and coat evenly.
  5. Add the cubed mozzarella or provolone cheese.
  6. Cover the bowl and chill in the refrigerator for at least 1 hour.
  7. If the olive oil has solidified due to chilling, let the salad stand at room temperature for 30 minutes before serving.
  8. Just before serving, grind fresh black pepper over the salad and toss lightly.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 162.1kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.4mg1%
Total Carbohydrate 41.7g14%
Dietary Fiber 0.0g0%
Sugars 41.7g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use ripe, in-season tomatoes for maximum flavor.

If the olive oil solidifies when chilled, allow the salad to sit at room temperature for about 30 minutes to soften the oil before serving.

Variations: You can substitute mozzarella with provolone or a mix of both. Add a pinch of sea salt if desired, though the cheese often provides enough saltiness.

Storage: This salad is best served soon after chilling. If leftovers remain, store in an airtight container in the refrigerator for up to 24 hours, but the tomatoes may release more liquid over time.

Keywords: tomato, basil, salad, mozzarella, provolone, balsamic, olive oil, fresh, summer, side dish, vegetarian, light, easy, chilled, ripe, fresh herbs, picnic, lunch, italian style, no cook
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