Tomato and Basil Salad with Chive Vinaigrette Recipe
Summery Tomato Basil Salad with Chive Vinaigrette, made with heirloom tomatoes, sweet and purple basil dressed in a chive vinaigrette with a burst of fresh lemon.
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 arrange in a medium serving bowl. Sprinkle with the sliced shallot and the basil leaves (reserve some for garnish). Drizzle with the chive vinaigrette all over and toss to coat just before serving.
Adjust seasonings with some sea salt flakes and garnish with the reserved basil leaves and blossoms.
Notes
How to store basil salad? - Honestly, don’t store it at all if you can help it. Basil leaves wilt, especially with any added dressing and tomatoes tend to get mealy in a cold refrigerator. Eat it as soon as you make it to let those heirloom tomatoes and purple basil show off their splendor.
What are the best tomatoes for salad? - I’m pretty sure I made this pretty clear...use heirloom tomatoes for the best tomato salad ever. Of course, if you must, you can use other large tomatoes, but don’t do that to yourself.
Best oils for tomato salad? - Olive oil is the best oil you can pair with a tomato. Honestly, there are times I don’t even add oil because these fresh heirloom tomatoes release the most divine juices and when combined with some acid and and a pinch of sea salt produce an amazing flavor.
Can I add more ingredients? - Of course, cucumbers, capers, crunchy peppers, scallions, go wild if you want!