I absolutely love this recipe because the combination of juicy heirloom tomatoes and fragrant purple basil brings a burst of fresh, summery flavors that instantly elevate my mood. Plus, the tangy balsamic dressing paired with the optional creamy feta and crunchy pine nuts adds a delicious complexity that makes every bite a delightful surprise.
Creating fresh and vibrant salads is a passion of mine, and my Heirloom Tomato Salad with Purple Basil and Feta captures the very essence of summer. Using tomatoes that are just bursting with flavor, basil that is as fragrant as it is beautiful, and a light and delightful balsamic vinaigrette, this dish comes together in a snap (if you consider slicing).
The added toasted pine nuts provide a crunchy counterpoint to the creamy feta. But you could just as easily leave them out.
Ingredients
Ripe Tomatoes:
Loaded with vitamin C and antioxidants; succulent and sugary.
Purple Basil:
Provides a perfumed scent; packed with potent antioxidants and abundant flavor.
Extra-Virgin Olive Oil:
Abundant in nutritious lipids; contributes a creamy, fruity flavor.
Balsamic Vinegar:
Imparts a sharp sweetness; devoid of fat and low in sugar.
Sea Salt:
Elevates every taste; slight processing keeps minerals.
Red Onion:
Delivers a strong tang; very high in antioxidants and vitamin C.
Ingredient Quantities
- 4 ripe tomatoes (heirloom or vine-ripened), sliced
- 1 cup purple basil leaves, loosely packed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon toasted pine nuts (optional)
Instructions
1. Sliced tomatoes should be arranged evenly on a serving platter or large plate.
2. Evenly scatter the tomatoes on the red onion, which is cut into thin slices.
3. Place the purple basil leaves among the tomato slices, ensuring an even distribution, and tuck them in well.
4. In a tiny dish, combine the extra-virgin olive oil and balsamic vinegar and whisk them together until they’re united as one.
5. Drench the tomato and basil arrangement in the olive oil and balsamic mixture.
6. Evenly distribute the sea salt and freshly ground black pepper over the salad.
7. If you are using feta cheese, crumble it and scatter it over the salad to provide an additional flavor and a creamy texture.
8. If you wish, you can add toasted pine nuts on top for crunch.
9. Let the salad sit for a few minutes, and let the flavors blend together.
10. As a refreshing first course or side dish, the tomato salad serves up vibrant flavors that are hard to match.
Equipment Needed
1. Serving platter or large plate
2. Sharp knife
3. Cutting board
4. Small mixing bowl
5. Whisk or fork
6. Measuring spoons
FAQ
- Can I use regular basil instead of purple basil?Regular basil can be used as a substitute, and though it will change the color and flavor slightly, adding a more familiar basil taste, it will work in a pinch. The real difference comes when using the leaves in a salad because they’re much sturdier than those of regular basil, and the puree of purple basil will have more of a kick.
- What type of tomatoes work best for this salad?It is recommended that the tomatoes used for this dish be either heirlooms or vine-ripened, because the flavor and juiciness of the tomato are crucial to this preparation.
- Is it necessary to use both feta cheese and pine nuts?No, both are optional. They contribute creaminess and a nutty crunch, but the salad is tasty without them if you want to keep things simple.
- Can I make this salad ahead of time?This salad is best made close to serving time. The ripe tomatoes can exude their juices and dilute the dressing if the salad is left sitting too long.
- What can I substitute for balsamic vinegar?Alternatives to balsamic vinegar can be apple cider vinegar or a squeeze of lemon juice, though this will slightly alter the flavor profile.
- How should I store leftover salad?Store any leftover salad in an airtight container in the refrigerator and consume within a day for optimal freshness.
Substitutions and Variations
Use fresh green basil or arugula for a peppery twist instead of purple basil.
Substitute avocado oil for extra-virgin olive oil to achieve a new depth of flavor.
Substitute red wine vinegar for balsamic vinegar when you want a sharper taste.
For a more delicate seasoning, use kosher salt instead of sea salt.
Feta cheese can be replaced with goat cheese for a creamier textured result.
Pro Tips
1. Use High-Quality Ingredients: Since this salad is simple, the quality of the ingredients will significantly impact the final dish. Choose the freshest, ripest heirloom tomatoes and high-quality extra-virgin olive oil and balsamic vinegar for the best flavor.
2. Chill Before Serving: After preparing the salad, let it sit in the refrigerator for about 15-20 minutes. This slight chilling can help enhance the flavors and make it even more refreshing, especially on a warm day.
3. Layering Technique: When layering the tomatoes, basil, and onions, try to slightly overlap the tomato slices. This not only makes for a visually appealing presentation but also ensures that each bite has a mixture of all components.
4. Enhance with Herbs: While purple basil is already included, consider adding a few additional fresh herbs like mint or oregano to bring a new dimension of flavor to the salad.
5. Toast Nuts for Extra Flavor: If you decide to use pine nuts, ensure they are well-toasted. Toasting them until they are golden brown will release their oils and amplify their nutty flavor, adding a delightful crunch to the salad.
Tomato Salad Purple Basil Recipe
My favorite Tomato Salad Purple Basil Recipe
Equipment Needed:
1. Serving platter or large plate
2. Sharp knife
3. Cutting board
4. Small mixing bowl
5. Whisk or fork
6. Measuring spoons
Ingredients:
- 4 ripe tomatoes (heirloom or vine-ripened), sliced
- 1 cup purple basil leaves, loosely packed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon toasted pine nuts (optional)
Instructions:
1. Sliced tomatoes should be arranged evenly on a serving platter or large plate.
2. Evenly scatter the tomatoes on the red onion, which is cut into thin slices.
3. Place the purple basil leaves among the tomato slices, ensuring an even distribution, and tuck them in well.
4. In a tiny dish, combine the extra-virgin olive oil and balsamic vinegar and whisk them together until they’re united as one.
5. Drench the tomato and basil arrangement in the olive oil and balsamic mixture.
6. Evenly distribute the sea salt and freshly ground black pepper over the salad.
7. If you are using feta cheese, crumble it and scatter it over the salad to provide an additional flavor and a creamy texture.
8. If you wish, you can add toasted pine nuts on top for crunch.
9. Let the salad sit for a few minutes, and let the flavors blend together.
10. As a refreshing first course or side dish, the tomato salad serves up vibrant flavors that are hard to match.
