We usually prepare this tomato and basil salad on weekends for breakfast. During the week, it’s hard to sit down for a proper meal—we’re always rushing and often prefer to sneak in a few extra minutes of sleep. We know it’s not ideal, but weekends are a whole different story. On Saturdays and Sundays, we wake up whenever we want, take our time at the table, and truly enjoy our meals.
For breakfast, we typically go for eggs—whether in an omelet or soft-boiled—and this cherry tomato and basil salad is the perfect companion. That’s why we always have a fresh basil plant or two in the house. Basil isn’t just delicious; it’s incredibly healthy. Today, we’re excited to present our super simple recipe for this cherry tomato and basil salad.
It’s quick, fresh, and guaranteed to bring a burst of flavor to your morning table!
Fresh Cherry Tomato and Basil Salad
Equipment
Ingredients
400 g cherry tomatoes- 1 bunch green basil leaves
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1/4 tsp salt to taste
Instructions
- Wash the cherry tomatoes thoroughly and let them dry completely. For the best results, ensure the tomatoes are as dry as possible—wet tomatoes can dilute the dressing. Once dry, cut them into quarters and place them in a bowl.
- In a small bottle or jar, combine the olive oil and balsamic vinegar. Secure the lid and shake vigorously until the mixture forms a light emulsion. This will be your simple yet delicious dressing. Feel free to adjust the quantities as desired, keeping a ratio of 1 part vinegar to 3 parts olive oil.
- Pour the dressing over the tomatoes. Tear the fresh basil leaves into smaller pieces and scatter them on top. Add a pinch of salt to taste and gently toss everything together, ensuring the tomatoes are evenly coated without being crushed.
- For the best flavor, prepare this salad right before serving. Avoid refrigerating it or making more than you need—it’s all about enjoying it fresh!
