A vegan tomato basil salad recipe with homemade chive dressing, perfect for lunch, dinner or a summer barbecue.
I’ve got yet another non-recipe recipe for you today! Because perfect, exquisite summer heirloom tomatoes and purple basil need to show off in all their splendor. I just give them a stage 😉
Clearly my obsession with eating, growing, and buying them knows no boundaries.
- 2 lb heirloom tomatoes (mixed sizes and colors)
- 5 sprigs sweet or Genoese basil
- 5 sprigs purple basil
- 1 shallot thinly sliced
- 1/3 c extra virgin olive oil
- 1/2 lemon juiced
- 1/2 tsp sea salt + more to taste
- 1/2 bunch chives snipped
- 5 chives for garnish roughly chopped
- chive blossoms for garnish
- basil blossoms for garnish
In a small jar add the olive oil, lemon juice , snipped chives and sea salt. Shake together until combined. Taste and adjust seasonings with more sea salt and lemon juice until happy. You can also process the vinaigrette in a blender for a smooth texture.
Cut the heirloom tomatoes into wedges and rounds and arrange in a medium serving bowl. Sprinkle with the sliced shallot and drizzle with the chive vinaigrette all over.
Garnish with the different colors of heirloom basil leaves and blossoms.
Toss to coat just before serving.