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Fresh Summer Bliss Tomato Garlic Salad: Easy 5-Minute Recipe

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A quick and simple tomato garlic salad made with ripe tomatoes, fresh garlic, basil, olive oil, and red wine vinegar. Ready in 5 minutes, it’s the perfect summer side dish or light lunch.

Ingredients

Scale
  • 1 ½ pounds (680 grams) ripe tomatoes (heirloom, vine-ripened, or cherry tomatoes)
  • 4 to 5 medium cloves fresh garlic, thinly sliced
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • ½ teaspoon (3 grams) flaky sea salt (e.g., Maldon)
  • ¼ cup (5 grams) fresh basil leaves, torn
  • ¼ teaspoon (0.5 grams) cracked black pepper (optional)

Instructions

  1. Wash the tomatoes gently under cool water and pat them dry. Remove the cores by cutting a small cone around the stem with the tip of your knife. Slice the tomatoes into rounds about ½-inch (1.25 cm) thick. If using cherry tomatoes, halve them. Place the slices in a medium mixing bowl.
  2. Peel the garlic cloves and slice them as thinly as possible (paper-thin). Add the garlic to the bowl with the tomatoes.
  3. Sprinkle the flaky sea salt evenly over the tomatoes and garlic. Let it sit for about 30 seconds until the tomatoes start to release their juices.
  4. Drizzle the red wine vinegar and olive oil over everything, distributing them evenly.
  5. Stack the basil leaves, roll them loosely, and tear them into small pieces with your hands. Add them to the bowl.
  6. Gently toss everything together with a spoon or your clean hands until well coated, being careful not to mash the tomatoes.
  7. Optional but recommended: Let the salad rest at room temperature for 10 minutes to allow the garlic to mellow and flavors to meld.
  8. Taste and adjust seasoning with more salt, vinegar, or pepper as desired.
  9. Serve immediately at room temperature, garnished with extra basil if desired.

Notes

For best flavor, use room-temperature tomatoes and let the salad rest for 10 minutes before serving. Do not refrigerate before serving as cold dulls tomato flavor and congeals olive oil. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but texture will soften and garlic flavor will intensify. Use as a chunky salsa with tortilla chips the next day.

Nutrition

Keywords: tomato salad, garlic salad, summer salad, easy salad, 5-minute recipe, fresh tomato salad, no-cook recipe, heirloom tomato salad, vegan salad, gluten-free salad

Find it online: https://emacrave.com/fresh-summer-bliss-tomato-garlic-salad-easy-5-minute-recipe/