Fresh Garden Tomatoes with Basil Vinaigrette

My little garden is giving me the best tomatoes so I made a very simple salad and a basil vinaigrette to dress it with.  There is really no recipe required for the salad; simply choose the best tomatoes you can find in a variety of colors, shapes, and sizes.  Slice the large ones, cut the smaller ones in wedges, and halve the cherry tomatoes.  Arrange them artfully on your favorite serving plate and strew on a few tiny, perfect herb leaves (basil and mint are my choices here).  I toasted a few slices of whole grain sourdough bread and set out a fresh burrata cheese, because tomatoes go so well with mild, creamy burrata.  If you smash a little cheese on the toast, top it with tomatoes, then drizzle on the vinaigrette, you’ll have the makings of a perfect summer snack.

Basil Vinaigrette
(makes 1 cup/8 ounces)
A scant 1/3 cup white wine vinegar
1/3 cup best quality olive oil
1/3 cup grapeseed oil
1 teaspoon mild-flavored honey
Kosher salt, to taste
1 heaping tablespoon finely chopped fresh basil leaves
Whisk the vinegar, oils, honey, and salt together in a small bowl.  Taste and adjust for seasoning and balance.  Stir in the basil leaves.  The vinaigrette can be stored in the refrigerator for up to 5 days; remove before using to allow it to come to room temperature. 


  • Renee

    Most of my tomatoes are green orbs, but they’re coming along. Tomato season really is the best season – especially if there is burrata involved.

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