Tomato Salad with Apple Cider Basil Vinaigrette

August is the time to eat tomatoes. Farmer’s markets are bursting with displays of beautiful tomatoes in different shapes, sizes, and colours. They are the jewels of the summer harvest. It’s a pretty exciting time for the tomato lover who waits all year to enjoy a ripe local tomato. The funny thing is I’ve never been a tomato lover. A tomato here or there in greens or a sandwich is tolerable, but a dish dedicated to tomatoes? was never first my choice. Alas, I decided to make a tomato dish because I want to love them, they’re just too pretty and also very good for you.

This is great side recipe to serve at a barbecue. It could also be served over quinoa with a protein of choice for a satisfying meal. Try to get local tomatoes from your grocery store or farmer’s market, it would be shame not to!

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Tomato and Olive Salad with Apple Cider Basil Vinaigrette
Servings: 4
Ingredients
Salad
  • 2 pints an assortment of cherry or grape tomatoes, sliced in half lengthwise
  • 1/2 small red onion, very thinly sliced*
  • 1/2 small head of fennel, very thinly sliced*
  • 1/2 cup Castelvetrano olives, pitted and sliced in half lengthwise
  • salt and pepper for taste
  • optional: fennel fronds for garnish
Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tsps dijon mustard
  • 1 garlic clove, minced
  • 1/2 cup firmly packed basil leaves
  • 1 tsp sea salt
  • pepper to taste
Instructions
  1. Make the dressing, in a high-speed blender combine all of the ingredients and blend until dressing is green. 

  2. Combine all of the salad ingredients. Coat with dressing. Serve immediately. 

*for best results use a mandolin

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