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Tomato Basil Salad
This Tomato Basil Salad is reminiscent of a caprese salad with a few extra goodies, a refreshing version that is easier to eat and serve than its predecessor! With a 4 ingredient dressing, the hardest part making this recipe is the chopping. Perfect to serve in a pinch or even to impress at a dinner party.
- 3 cups cherry tomatoes halved
- ⅓ cup shallots sliced thin
- 1 cup bocconcini
- 20 basil leaves chopped chiffonade*
- ¼ cup olive oil extra virgin
- 3 tbsp balsamic vinegar
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
Add the tomatoes, shallots, bocconcini, and half the basil too a large serving bowl. Whisk the olive oil, balsamic vinegar, salt, and pepper in a separate small bowl.
Pour the dressing into into the serving bowl. Toss everything well to coat in the dressing. Sprinkle the remaining basil over the salad and serve.
- *To chop your basil chiffonade, lay the leaves over top of each other, starting with the largest leaves on the bottom. You may have to do this in batches. Starting from the side of the leaves, roll them tightly. Chop the leaves, from the tip, creating 1/4" slices. Gently fluff the slices with your fingers to separate them.
- Unlike other types of salad, this will actually keep well for 2-3 days stored in an airtight container in the fridge. In fact, those ingredients marinating in the dressing may taste even better! The only issue to be wary of is moisture being drawn from the tomatoes and collecting at the bottom of the container.
Calories: 228kcal | Carbohydrates: 10g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 326mg | Potassium: 323mg | Fiber: 1g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 27mg | Calcium: 116mg | Iron: 1mg