This tomato basil salad is the easiest and tastiest Whole30 summer vegetable side dish you can throw together in a snap—but only if you use the best tomatoes you can find!

A platter of Tomato and Basil salad on a white plate.

Whenever I throw together a simple recipe, I’d like to think I’m channeling Alice Waters, but in all honesty, I’m way more Paula Deen.

Sigh.

Use the freshest tomatoes you can find!

That being said, this dish will taste awful if you’ve got crappy, mealy, unripe tomatoes: you can only go simple if you’ve got kickass quality ingredients.

Time to make Tomato Basil Salad!

Serves 4

Ingredients:

  • 1 small shallot, thinly sliced
  • 2 tablespoons aged balsamic vinegar
  • 4 medium heirloom tomatoes, cut into wedges
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon fleur de sel
  •  1/4 teaspoon freshly ground pepper
  • 2 tablespoons thinly sliced fresh basil leaves

Method:

Place the sliced shallots in a small ramekin and cover with your favorite aged balsamic for at least 15 minutes to mellow their bite.

A small ramekin filled with sliced shallots and aged balsamic vinegar for Tomato Basil Salad.

Plate the sliced tomatoes with the marinated shallots and vinegar, a splash of olive oil, a sprinkle of fleur de sel, a few grinds of freshly ground black pepper, and basil chiffonade.

A closeup of tomato basil salad, an easy Whole30 summer vegetable side dish.

That’s it! Make this delicious salad before summer is over!

Originally posted on 8/31/11. Updated on 5/15/19.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Tomato and Basil Salad

5 from 6 votes
Prep Time10 minutes
Cook Time10 minutes
Servings 4
This tomato basil salad is simple and delicious! It's the perfect Whole30 summer vegetable side dish when you don't want to turn on the stove!

Ingredients 
 

  • 1 small shallot thinly sliced
  • 2 tablespoons aged balsamic vinegar
  • 4 medium heirloom tomatoes cut into wedges
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon fleur de sel
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons fresh basil leaves finely sliced
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Instructions 

  • Place the sliced shallots in a small ramekin and cover with your favorite aged balsamic for at least 15 minutes to mellow their bite.
  • Plate the sliced tomatoes with the marinated shallots and vinegar, a splash of olive oil, a sprinkle of fleur de sel, a few grinds of freshly ground black pepper, and basil chiffonade.

Nutrition

Calories: 127kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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1 Comment

  1. How come no one has commented in this?? It was really good, perfect as a side with summer tomatoes and basil from the garden!