Tomato-Basil Salad

Savor the sun-drenched flavors of an Italian summer in this vibrant Tomato-Basil Salad.

Years ago, during a trip to Sicily, I had the great fortune of being invited to cook with my friend’s nonna (grandmother). Ninety-two years old and still as vibrant as ever, she spent an afternoon teaching us how to make everything from caponata (a sunny vegetable dish) to pasta con le sarde (pasta with sardines). With her perfectly coiffed hair and pretty dress, Nonna Alessandra was not only the epitome of graceful elegance, but also a bundle of energy we thirtysomethings could only envy.

One of the dishes we made that memorable day was a simple salad of sun-ripened tomatoes, thinly sliced red onions, and aromatic basil, dressed with nothing more than a drizzle of local olive oil and balsamic vinegar. It was a creation that beautifully showcased the purity and unique flavors of the ingredients. The kind of food that no fancy chef can ever truly outshine.

You may not be in Sicily with Nonna Alessandra when you savor this culinary delight, but that’s the beauty: you don’t need to be. The magic of dishes like this lies in their simplicity and authenticity. Just take a bite and let the flavors tell their story. And remember Nonna’s lesson: good food doesn’t need to be fancy—just honest, fresh, and made with love. Buon appetito!

Is This Tomato-Basil Salad Healthy?

Absolutely. The tomatoes are a good source of vitamin C, folate, and potassium. Onions are rich in B vitamins, basil offers vitamin K, and the olive oil is a source of healthy fats. If you’re watching your sodium intake, the salt can easily be omitted, as the rest of the ingredients add plenty of flavor.

Choosing The Best Tomatoes

For a dish like this, ripe, in-season tomatoes that have a balance of sweetness and acidity are essential. Visit your local farmers’ market and look for varieties like heirloom tomatoes, which are juicy, meaty, and offer a complex, rich sweetness. If you’re lucky, you’ll find them in a rainbow of colors that will make this salad all the more appealing.

Though oblong plum varieties like Roma and San Marzano are especially good for cooking, they’ll also work here, as long as they’re beautifully ripe. A mix of cherry or grape tomatoes can also be a great choice, as their natural sweetness and concentrated flavor pair well with the basil and olive oil.

And a very important piece of advice: Make sure your tomatoes are never fridge-cold! Storing them in the fridge will dull their vibrant flavor.

Serving Suggestions

Think simple and vibrant with this one. If you add some garlic, this salad would double beautifully as a raw pasta sauce (sugo crudo). The only way to do it justice? Served over some Homemade Pasta, of course. Though piling it on a thick slice of toasted sourdough bread would also be a great idea. Or why not pair it with a delicate Poached Fish or a Juicy Grilled Chicken Breast?

Recipe