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If you've got juicy in-season tomatoes, this vibrant salad really lets them steal the scene. All you need are a few super fresh add-ins. Bring this dish to picnics, enjoy it next to anything grilled, or just scoop it up with some crunchy bread. Every mouthful tastes like the best days of summer.
When I'm overrun with tomatoes from my garden, I whip this up almost daily. My kids go bananas for the flavorful juice—bread gets dipped, plates get wiped clean. Honestly, it's even tastier after a night in the fridge.
Delicious Ingredients
- Ripest summer tomatoes: Go for plum or heirloom varieties. Pick tomatoes that are firm but a tiny bit soft to the touch for the sweetest bites.
- Fresh basil: Pull apart or finely slice right before tossing in. Want the best flavor? Look for leafy, bright green bunches and skip any floppy ones.
- Coarse salt (kosher or sea): This is what helps the tomatoes get juicy and just right. Flaky or chunky works best for a salty punch.
- Cracked black pepper: For a gentle kick. Fresh is always the way to go.
- Cloves of garlic: Chop up nice and small—it gives the whole salad a tasty zing. Fresh garlic packs more punch.
- Extra virgin olive oil: Now's the moment for your fancy oil. Look for bold green color and a lovely fruity scent.
Easy Steps to Make It
- Dive in and Serve:
- Scoop into bowls and offer with crispy bread for dipping or add toasted croutons for some extra crunch.
- Final Taste Test:
- Try a bite and sprinkle on more salt or pepper if it needs it. Add a bit more oil or herbs if you want.
- Let It Rest:
- Lightly toss to cover everything with oil and seasonings, then chill out for at least ten minutes to let all the flavors mix together and the tomatoes get super juicy.
- Mix Everything Up:
- Combine your tomato pieces in a huge bowl along with chopped garlic, torn basil, lots of olive oil, a bit of salt, and cracked pepper.
- Chop Tomatoes:
- Cut your tomatoes into chunky pieces and toss out any tough bits or bad spots. Make sure all the tasty juice gets in the bowl too.
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The best part for me? Using a torn hunk of fresh bread to mop up those killer tomato and garlic juices. My family once battled over the last spoonful, so now I always double up the ingredients.
Smart Storage Ideas
This salad really shines on the first day, but extra portions can sit tight in the fridge up to two days. Use a lid or cover. You'll find the taste gets deeper even as the tomatoes get a bit softer. Just give it a good stir before you dig in again.
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Swapping Ingredients
Can't score heirlooms? Grab some good cherry tomatoes—they work too. Swap out basil for flat-leaf parsley if that's what you've got, or toss in thin pieces of red onion for a pop of bite. Tossing in chopped olives or a few capers bumps up the flavor big time.
Tasty Ways to Serve
This salad makes grilled fish, chicken, or steak way better. It's also a killer topping for toasted bread—think of it as a chunky version of bruschetta. Super hot out? Eat it cold like a chunky soup!
Origins and Traditions
This kind of tomato salad has deep roots across the Mediterranean, especially all over Italy. Once tomatoes made their way into European kitchens in the 1500s, they became a summer favorite. In my family, gathering around a big bowl of this brings back sweet memories of family lunches in grandma’s backyard.
Common Questions
- → Which tomatoes are best to toss in this bowl?
Go with the freshest, ripest tomatoes you can find—heirlooms are amazing, but any juicy, in-season type will do the trick.
- → What’s a good way to eat this salad?
It's tasty by itself, but honestly, dunking crusty bread or adding crunchy croutons to soak up all the flavorful juice is the best part.
- → Can I make this ahead of time?
Putting it together just before you eat is best, though if you let it sit 10-15 minutes, the flavors really come together. If it sits longer, it'll get even juicier.
- → Why use olive oil here?
Good extra virgin olive oil really brings everything together. It helps the basil and tomato taste even better and mixes with the juices to make a quick dressing.
- → Can I mix in other stuff?
Absolutely—toss in sliced onions, a dash of vinegar, or some capers if you like an extra punch. It’s up to you.
- → Which bread is best for this dish?
Anything firm and crusty works, like a rustic country loaf or ciabatta. The goal is bread that can soak up every last bit of juice.