Sweet, juicy tomatoes paired with fresh torn fragrant basil, olive oil, and flaky sea salt. Add creamy cheese such as torn buffalo mozzarella or burrata for an insanely simple and delicious salad.
This is by far one of the tastiest ways we enjoy tomatoes. It’s so simple and yet is a powerhouse with amazing fresh summer flavours. Serve as a side, pile on grilled bread, or enjoy with a charcuterie board to make these long summer days last.
I usually serve this as a side with burgers or something else that is simple for dinner. I like to slice the tomatoes and drizzle with olive oil and sprinkle with salt a short while before serving as this allows the tomatoes to soften and the juices to come out of them. Don’t add the basil until immediately before serving.
By the way, since you can put in requests for this kind of thing, this is what I want my summer to look like:
Because, my kids are totally going to respect my need (not want, but need) for delicious tomato salad and a cold glass of rosé on a regular bases. Not. they’ll be running wild across the backyard as I’m desperately trying to throw something on the table that resembles a meal.
Love tomatoes, but want more of a meal with them? This Summer Tomato Pasta is so creamy, fresh and delicious. Kids love it, adults don’t want it to end, it’s an easy summer supper that tends to please.
I originally got caught up with this salad via Bon Appetite Magazine in 2013. That seems so long ago. I’ve literally been making a version of this salad for 4 years. Time flies when it’s tasty.
Accessibility to cheese determines which one I end up using. Burrata is the best, but it’s pricey and I’m not going to drive 20 minutes out of the way to buy it. In which case, rip up some fresh mozzarella for almost equal goodness.
Sweet, juicy tomatoes paired with fresh torn fragrant basil, olive oil, and flaky sea salt. Add creamy cheese such as torn buffalo mozzarella or burrata for the ultimate insanely simple and delicious salad.
5 minPrep Time
5 minTotal Time
- 1 pint of deep red cherry or other small tomatoes, halved (otherwise use deep red on the vine tomatoes and quarter them)
- 1-2 tbsp good quality olive oil
- flaky sea salt, such a Maldon
- 1 ball of fresh cheese (either Burrata or fresh mozzarella)
- 2-4 tbsp fresh chopped or torn basil
- Place cheese on serving platter. Scatter tomatoes over top.
- Drizzle with olive oil and sprinkle with flaky sea salt.
- Sprinkle basil over top.