Description
A vibrant, no-cook salad that highlights the natural sweetness of ripe tomatoes with a robust garlic kick. Finished with extra virgin olive oil and a splash of red wine vinegar, this Mediterranean-inspired salad is both refreshing and flavorful—perfect as a light starter or side dish.
Ingredients
Units
Scale
- 4–5 ripe tomatoes, cut into wedges or chunks
- 4 garlic cloves, thinly sliced or minced
- 1/4 cup extra virgin olive oil
- 1–2 tablespoons red wine vinegar (or lemon juice)
- A handful of fresh basil leaves, torn
- Salt, to taste
- Freshly ground black pepper, to taste
- (Optional) 1/2 small red onion, thinly sliced
Instructions
- In a large bowl, combine the tomatoes (and red onion, if using) with the garlic.
- Drizzle the olive oil and red wine vinegar (or lemon juice) over the salad.
- Season with salt and freshly ground black pepper.
- Toss gently to ensure all ingredients are evenly coated.
- Add the torn basil leaves and let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Notes
- For a milder garlic flavor, you can roast the garlic beforehand.
- This salad is best enjoyed fresh. However, it can be refrigerated for up to an hour; beyond that, the tomatoes may start to release their juices.
- Optionally, add capers or Kalamata olives for an extra burst of Mediterranean flavor.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg