This is a salad we make – frequently – during the summer when fresh tomatoes are abundant.  I suppose the fact that I love tomatoes helps, but I think this salad is utterly delicious.  The sweetness of the tomatoes, coupled with the pungency of the garlic and the fresh mint of the basil, is sublime.

If you like precise recipes, however, stop reading.  This is all done to taste, although I’ve tried to estimate it for those of you who must measure things…


  • 1 medium to large vine ripened tomato, chopped coarsely
  • Extra virgin olive oil – appx. 3 Tbsp (we use an olive oil bottle with a pour spout – I give it 3-4 swirls over the bowl of chopped tomatoes)
  • Chopped fresh basil – appx. 2 tsp.  (please, I beg you, don’t used dried basil!)
  • Garlic powder to taste (appx. ¼ tsp. – you can always add more!)
  • Salt to taste (˜¼ to ½ tsp.; don’t be shy!)
  • Fresh ground pepper to taste


  • Mix everything together
  • Adjust garlic powder, salt, pepper to taste
  • Enjoy!

This is practically a staple for us each summer:  fresh, vibrant, and luscious.  I hope you enjoy it!

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5 Comments on Summer tomato salad

  1. Andysnat says:

    Use fresh crushed garlic, much better.


    the fresh “what” of the basil?


    Kevin Reply:

    uh, minty flavor? I am open to all suggestions for describing the flavor of basil.


    Kevin Reply:

    I love garlic, but personally think fresh minced garlic would be way too pungent.


  2. Maria Thomas says:

    Yum! Fresh tomatoes straight from the garden are a real summer treat! The garlic is a lovely touch. And fresh Basil – how can one describe the fresh bite, the sharp blast of flavour, and the comfort of having it complete a dish?


    Kevin Reply:

    You just did! Thanks, Maria.


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