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Summer Tomato Salad

Yields1 Serving

Summer Tomato Salad

 6 tomatoes, cut into 1/4 inch chunks (2 lbs)
 ¼ red onion, minced
 1 bunch basil, chiffonade (2 oz.)
For the dressing:
 3 tbsp olive oil
 1 tbsp red wine vinegar
 ½ lemon, zest and juice
 1 clove of garlic, grated
 ½ tsp coriander
 ½ tsp salt
 ½ tsp ground black pepper

Cut tomatoes into 1/4 inch chunks; mince onion; chiffonade basil.

Make the dressing:

Zest lemon; juice lemon (over a mesh strainer to catch seeds); grate garlic.


In a small bowl, combine all dressing ingredients; whisk to combine.


Toss tomato mixture with dressing until combined.