Tomato basil salad is a delicious, refreshing and light salad made with season’s best fresh tomatoes, basil leaves and an excellent light & flavorful dressing. This is a very versatile recipe where you can throw in more vegetables or fruits to make it more interesting.

PREP TIME 15 mins

TOTAL TIME 15 mins

INGREDIENTS:

3 cups tomatoes chopped
3/4 cup cucumbers sliced or chopped
1/2 cup red onion thinly sliced
1 cup basil leaves divided OR 1 teaspoon dried basil leaves
1 green chili finely chopped
For Dressing:

1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons sugar
salt to taste
black pepper powdered, to taste
2 teaspoons sesame seeds optional
INSTRUCTIONS:

Rinse and chop or slice the vegetables- tomatoes, cucumber and onions as desired. Measure 1 cup basil leaves and roughly tear them leaving a few whole for garnish. Also chop or mince the green chilies finely.
chopped tomatoes, onions and cucumbers
Add the dressing ingredients into a large bowl- 1 tablespoon apple cider vinegar, 1 tablespoon extra virgin olive oil, 2 teaspoons sugar, salt and pepper to taste, 3/4 cup torn basil leaves and 2 teaspoons white sesame seeds. Mix well.
dressing ingredients for tomato salad- vinegar, olive oil, sugar, salt, pepper, sesame seeds and basil leaves in a bowl
Add the chopped vegetables to the prepared dressing. Toss well. Taste and add more salt or pepper or vinegar.
Making tomato basil salad
Serve tomato basil salad as side salad or light lunch or dinner.
closeup shot of tomato basil salad

NOTES:

Storing Leftovers- This salad tastes best when served fresh. The freshness and crisp taste of vegetables are lost on storing, however it will still taste good. You can store this salad for 2 days in refrigerator in airtight container.

NUTRITION:

Serving: 3servings
Calories: 108kcal
Carbohydrates: 13g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Sodium: 60mg
Potassium: 471mg
Fiber: 3g
Sugar: 9g
Vitamin A: 1688IU
Vitamin C: 27mg
Calcium: 53mg
Iron: 1mg