To make use of the extra tomatoes, I devised this simple tomato salad dish. I simply sliced ripe tomatoes into bite-sized pieces, then I added some crisp red onion, lots of fresh basil, and drizzled it all with olive oil and good balsamic vinegar.
The end result is so delicious! The raw, peak-season tomatoes truly shine in this salad. The recipe is also quite versatile, so you’ll never tire of it. Cucumber, mozzarella, avocado, arugula, or even peaches are all good additions.
- ½ cup chopped red onion (about ½ small red onion)
- 1 pint (12 ounces or 2 cups) cherry tomatoes, halved
- 1 pound additional tomatoes (about 1 large, 2 medium or 3 small), cut into bite-sized wedges
- ¼ cup thinly sliced fresh basil and/or small basil leaves (or substitute parsley, dill and/or chives)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons thick balsamic vinegar* or balsamic glaze
- ½ teaspoon flaky sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ English cucumber or 1 Persian cucumber, thinly sliced
- 1 torn mozzarella ball or around 1 cup mini mozzarella balls or cubed part-skim mozzarella
- 1 ripe avocado, sliced or diced
- A handful of baby arugula