Easy Peasy Tomato Basil Salad Recipe

The date may say September but our temperatures are anything but fall-like here. It’s not as steamy as last month but I’m still not in the mood to cook up a pot of soup anytime soon. We eat salad year round and I often get creative with ingredients, but this time of year I’m keeping things simple. Today I’m sharing one of my go-to recipes for days when I’m in a hurry.

Fresh, juicy cherry tomato halves flavored with garlic and bright green ribbons of fresh basil tossed in a simple olive oil and balsamic vinegar dressing. It couldn’t be quicker or tastier on a warm summer day and is loaded with vitamin C!

You could use large tomatoes for this recipe but I find the salad gets too runny and doesn’t save as well so I use cherry tomatoes instead. Tomatoes don’t need to be refrigerated and taste best room temperature.


2 cups of cherry tomatoes..I like to combine several colors

10 fresh basil leaves

2+ cloves of garlic to taste

splash of olive oil and balsamic vinegar

salt and pepper


Bring tomatoes to room temperature if they’ve been in the frig. Thoroughly wash and dry.

Mince garlic and add to tomatoes. I like lots of garlic but do it to your taste.

Wash and dry large basil leaves.

Chiffonade them and add to sliced tomatoes. Here’s how:

Stack them on top of each other.

how to Chiffonade basilRoll them tightly lengthwise then slice into narrow ribbons with a sharp knife.

Toss with olive oil and vinegar then let sit for the flavors to develop. Add salt and pepper as desired.Tomato Basil Salad

Sometimes I add tiny balls of buffalo mozzarella which makes it a rich and satisfying Caprese Salad. It’s a great little side dish with lunch or dinner and can even be dinner when served over warm pasta.

Do you have a favorite way to serve tomatoes?

Thanks for reading ladies and have a great day!



  1. We grow our own cherry tomatoes and basil so that we can have this salad frequently throughout the summer. Our tomato plants are finished now. Time to go to the Farmers Market!

  2. Brigitte Staudt says:

    Have all my ingredients out, will make for side salad with dinner. Thank you for easy but delicious reminder!!

  3. I do this similiar salad but add thinly sliced white onion…I use white vinegar and oil combined and blended with plenty of salt and pepper.

    When I use balsamic vinegar I add chunks of fresh yellow and red pepper and add feta cheese, and greek olives … Great. Thanks for reminding me how much I love salads.

    1. Wowza, that sounds awesome Jude! I’m going to try your version. Thanks

  4. Thank you for sharing! This sounds wonderful! Can’t wait to try it.

  5. Thank you for this easy, delicious sounding recipe. We will for sure be having it this week. I’m so ready for fall that I did cook up a pot of soup this week!!

    1. I’m ready for soup too but I’d have to pump the AC very low to be able to stand over the stove! Fall can’t come soon enough for me;)

  6. Just beautiful! Another favorite is garden fresh tomato slices on toasted white bread with mayonnaise…unbelievably delicious!

    1. How simple is that and I’ve never tried it! Thanks for the idea!!

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