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Refreshing Heirloom Tomato Salad

A bright and juicy salad featuring ripe heirloom tomatoes, Kalamata olives, and fresh basil, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large or 6 medium ripe heirloom tomatoes Mixed colors if possible
  • 1 teaspoon fine sea salt Plus flaky salt for finishing
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 1 small garlic clove Finely grated or pressed, optional
  • 1/2 cup pitted Kalamata olives Halved
  • 1/4 small red onion Very thinly sliced, optionally soaked in water for 10 minutes
  • 1 big handful fresh basil leaves Torn, plus a few whole leaves for garnish
  • freshly ground black pepper
  • Optional: lemon zest And a light crumble of feta for serving

Method
 

Preparation
  1. Slice the tomatoes into thick wedges or half moons. Spread them on a platter and sprinkle with a big pinch of fine sea salt. Let them rest for 10 minutes to perk up the flavor and release a little juice.
  2. In a small bowl, whisk together the olive oil, vinegar, garlic (if using), another pinch of salt, and a few cracks of pepper. Adjust seasoning to taste.
  3. Pour the dressing over the tomatoes. Add the olives and onions. Gently toss to combine and tuck torn basil throughout.
  4. Let the salad sit for 5 to 10 minutes to mingle. Finish with flaky salt, extra basil, lemon zest, and feta if desired.

Notes

Tomato salads are best the day they are made. If you have leftovers, store the tomatoes, onions, and olives separate from the dressing. Dress right before serving for the best texture. Prep the tomatoes and onion ahead of time but don’t add salt or dressing until just before serving.