There is no better time than tomato season to enjoy tomatoes. Everywhere I look, my friends and family are harvesting their crop and bragging about how good their tomatoes taste. My father started a vegetable garden last year and is growing all sorts of tomato varieties. He planted so many he doesn’t even know what to do with them all! And so, of course, I have a never-ending supply of sweet, ripe tomatoes coming to me. I have to say, these homegrown tomatoes are the best I’ve ever had!
Take advantage of the delicious tomatoes in season and enjoy them in a simple salad! Tomato salads have always been a staple in my home, and I have my father to thank for it. He is the man always on a quest for the freshest, ripest, sweetest tomatoes, and was the one who first showed me this recipe. (I’m sure this is how I developed my love for balsamic vinegar.)
This is the easiest salad to make. It uses only a few ingredients, and takes minutes to make. I pride myself in sharing simple and easy recipes! With basic recipes, like this one, you can add ingredients and try new flavours if you want to, or just stick with the original version. It leaves a lot of room for creativity, which is the key to discovery in the kitchen! A basic oil and vinegar dressing goes amazingly with the the sweetness of ripe tomatoes. The sweet juices mix with the tang of the lemon juice/vinegar beautifully. I used to drink the leftover juice/dressing mixture! (And by “used to” I mean I still do! Always! Unless I have guests over…bad manners.) This is always a perfect addition to any meal, and is great when you’re pressed for time.
Tomato Salad In A Basil Oregano Dressing
This is all an approximation of the ingredients I use. There can’t be too much or too little of anything in this recipe, really. Use every ingredient to taste. I love oregano and basil, so the more the merrier for me. If you’re not a fan of those spices, use less! Too sour? Add more oil or less vinegar/lemon.
- 3 large ripe tomatoes, cut up into chunks as big or small as you’d like them.
- 1/4 cup extra virgin olive oil (more or less)
- Juice half a lemon (approx 1 1/2 tablespoons)
- 1 tablespoon white wine vinegar (you could use balsamic or white balsamic vinegar instead)
- 1-2 cloves garlic minced (using garlic press, food processor, or chopped finely)
- 1 teaspoon dried basil (can use fresh herbs**)
- 1 teaspoon dried oregano (can use fresh herbs**)
- Sea salt and black pepper to taste
If you’re trying to figure out how much fresh herb to use, the general rule when it comes to the ratio of fresh to dry is to use three times the amount of fresh herbs as dry. Dried herbs are generally more potent and concentrated than fresh herbs, so you’ll need less. (Example: 1 teaspoon of dry basil = 3 teaspoons/1 tablespoon fresh basil)
1. Mix all ingredients in a medium sized bowl.
2. Serve! This is best served immediately, the longer the tomatoes sit, the more they will juice and become a bit soggy. I always leave this until the end. You can whip it up in 5 minutes!
This salad reminds me of my childhood. It’s a happy salad for me, and I hope it becomes a happy salad for you! 🙂