Summer Tomato Salad
Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!
This is my husband Tommy's favorite summer meal, especially on those nights it's too hot to cook. We get a loaf of crusty bread, sometimes we even toast it and rub a raw garlic clove on the bread. Then eat the tomatoes and let the bread sop up all those delicious juices at the bottom (so good you'll want to drink it!). Of course, the bread is totally optional here!
You just can't buy juicy tomatoes like this in the supermarket, they will never compare to garden tomatoes that you wait all summer for. So if you have a ton of tomatoes in your garden, or see some at the farmer's market, make this salad, you'll thank me later!
The ingredients are simple, so the flavor really relies on the best tomatoes and a good quality extra virgin olive oil. Although Tommy eats this as a main dish, you can serve this as a side dish with anything you're grilling such as chicken or fish.
More summer salads I love:
- Italian Caprese Salad
- Summer Macaroni Salad with Tomatoes and Zucchini
- Chilled Lobster Salad with Sweet Summer Corn and Tomatoes
- Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
- Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk Dijon Dressing
- 5large or 8 cups medium ripe red heirloom or beefsteak tomatoes, cut into 1-inch cubes
- 1/2cupred onion, chopped
- 8 - 10fresh basil leaves, chopped
- 1tablespoonextra virgin olive oil
- 1clovegarlic, minced
- Kosher salt and fresh ground pepper to taste
- good crusty bread, for serving (optional)
- In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
- Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
- When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.
Photo Credit: Jess Larson