With spring finally in the air, I figured it was the perfect time to share this light and refreshing Simple Tomato Basil Salad. It’s not strictly Caribbean, but many of the ingredients came straight from my Canadian–Caribbean garden: heirloom and grape tomatoes I grew the previous summer, and fresh basil I had on hand. I’ve been sitting on this one for a while, but now feels just right.
This salad is about letting good ingredients shine. It’s vegan, gluten-free, and perfect as a side dish or light lunch. The tomatoes are chopped irregularly for texture, dressed with olive oil, lemon juice, and aged balsamic, then topped with fresh basil and parsley. You can customize it with additions like cucumber, red onion, watercress, or sweet peppers, but I kept it simple this time to let the tomatoes be the star.
It’s one of those salads that feels like sunshine in a bowl—and a great way to bring a little freshness to your table after a long winter.
Ingredient Guide
- Tomatoes: Use a mix of heirloom and grape tomatoes for a blend of color, flavor, and texture.
- Lemon Juice: Adds brightness and acidity to balance the olive oil.
- Olive Oil: Brings richness and helps carry the other flavors.
- Black Pepper: Adds a bit of warmth and spice.
- Sea Salt: Enhances natural tomato flavor.
- Aged Balsamic: Adds sweetness and depth as a finishing drizzle.
- Basil Leaves: Fresh and fragrant; best added just before serving.
- Parsley: Offers freshness and color.
Cooking Notes from the Kitchen
- Try using small basil leaves whole to avoid bruising. If chopping, fold and slice gently.
- For a flavor twist, substitute balsamic with reduced pomegranate juice.
- Add crushed garlic to the dressing for extra depth.
- Irregular tomato cuts make for better visual and textural appeal.
Shopping Made Easy
- Use a mix of heirloom and grape tomatoes for flavor variety; check farmers’ markets or grocery stores during peak season.
- Aged balsamic is usually in the vinegar aisle. Look for one labeled “aged” for richer flavor.
- Fresh basil and parsley can be found in the produce section. Choose vibrant, unbruised leaves.
- For the olive oil, go with extra virgin if possible; it makes a big difference in a raw salad like this.
Can I make this salad ahead of time?
It’s best served fresh, but you can prep the dressing and tomatoes separately and combine just before serving.
What can I use instead of balsamic vinegar?
Reduced pomegranate juice or a splash of red wine vinegar with a touch of honey can mimic the balance of sweet and tangy.
How do I keep basil from bruising?
Use small whole leaves or gently roll and slice. Avoid mashing or pounding which darkens the herb.
Is this salad suitable for meal prep?
Yes, with some care. Store the components separately and add basil and balsamic just before eating.
What protein can I add to make this a full meal?
Try grilled tofu, chickpeas, or even grilled shrimp or chicken if you’re not keeping it vegan.
Simple Tomato Basil Salad
Ingredients
- 2 tomatoes I used a combination of heirloom and grape from my garden
- 1/2 lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon aged balsamic
- 5-8 basil leaves I used Italian basil
- 1 tablespoon chopped parsley
Instructions
- Wash and core the tomatoes, then chop them into irregular pieces for varied texture.
- In a large bowl, whisk together lemon juice, olive oil, black pepper, sea salt, and chopped parsley.
- Add the tomatoes to the bowl and toss gently to coat.
- Top with whole or gently sliced basil leaves.
- Drizzle aged balsamic over the salad just before serving.
- Serve immediately for the best flavor.
