Tomato Basil Salad

  • To Make a Tomato Basil Salad
  • Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl.
  • Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to 1⁄4 cup.
  • Substitute 2 tablespoons stemmed thyme for the basil.
  1. 2 pounds medium tomatoes, cut into eighths
  2. 2 tablespoons red wine vinegar
  3. 1 teaspoon salt, preferably kosher salt or coarse sea salt
  4. 1⁄2 teaspoon freshly ground black pepper
  5. 3 tablespoons olive oil, preferably extra virgin olive oil
  6. 1⁄4 cup chopped basil leaves
  • Toss the tomatoes, vinegar, salt, and pepper in a large bowl; cover and set aside at room temperature for at least 2 hours or up to 12 hours, stirring occasionally.
  • Carefully remove the tomatoes from the marinade, using a slotted spoon. Place them in a serving bowl and toss with the olive oil and basil. Serve at once.

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