A fresh and easy tomato basil salad, inspired by summer ingredients. Make it into panzanella or make it as-is for a grain free dish! Adapted slightly from Serious Eats.
Course Salad, Side
Cuisine American
Keyword Basil, Summer, Tomato
Prep Time 40minutes
Total Time 40minutes
Servings 3-4 small servings
Author Andrea | French Pressed Kitchen
Ingredients
1poundcherry tomatoeshalved or other tomatoes cut into small bites
¾teaspoonsalt
5Tablespoonsgood olive oil
2small shallotsminced
1clovegarlic
¼-1/2teaspoondijon mustardI like more!
1Tablespoonwhite wine vinegar or apple cider vinegar
Freshly ground black pepper
⅓cupbasil leaveschopped
Instructions
Place tomatoes in a colander set over a bowl and season with the salt. Toss to coat. Set aside at to drain, tossing occasionally. Let them drain for at least 15 minutes (I usually do 30).
After you're finished draining, remove the tomatoes from the colander and add them to a separate serving bowl. In the small bowl with the tomato juice, add the rest of the dressing ingredients: shallot, garlic, mustard, vinegar and olive oil. Season to taste, adding more salt and pepper if needed.
Add the dressing to the tomatoes and stir to combine.