Tomato Basil Salad

"A glut of tomatoes on hand. What could be easier, and made according to your own taste buds too."
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
Ready In:




  • Cut tomatoes in quarters or eighths, depending on size.
  • Roughly chop basil and place in glass container.
  • Add garlic.
  • Mix together thoroughly balsamic vinegar and olive oil.
  • (A couple of tbsp of each), and pour over basil-garlic mix.
  • Season with salt and pepper.
  • Cover tightly and marinate at room temperature for 6-8 hours.
  • Do not refrigerate before serving.

Questions & Replies

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  1. The balsamic vinegar is what makes this. I did not marinate for this long as I live in the tropics where we have a good 15-20 degrees on most of the rest of the world. A bit of mozzarella and crusty bread rolls go well with this too.
  2. No glut of tomatoes here, but a glut of basil. This has not even marinated yet, and it's delicious. This will be my new "go to" salad this summer. Oh, I had purchased cherry tomatoes so I used those.
  3. I've never marinated tomatoes before. I used red wine vinegar because I was out of Balsamic, and it made the tomatoes very tender and flavorful! Thanks for the recipe and tips!
  4. My tomatoes were not ripe, so I used 1 1/2 boxes grape tomatoes cut in half and the rest of the recipe. It tasted delicious and looked nice with the grape tomatoes.
  5. I used my heirloom yellow cherry tomatoes, added cubed fresh mozzarella, and used red Hawaiian sea salt, along with a tablespoon of my home made pesto. A KEEPER


I am the mother of two growing boys,(15 and 12) and the wife of one satisfied husband. I enjoy searching for new and varied recipes, to complement our vegetarian diet I cook vegetaian at home, and our boys have been brought up this way since birth, but alas, in this modern society, fast food outlets such as McDonalds and KFC, (yes we do have them down under), intrude into our boys busy lfestyles, so anything healthy I am always seaching for
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