Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!
Ingredients
- 5 large or 8 cups medium ripe red heirloom or beefsteak tomatoes, cut into 1-inch cubes
- 1/2 cup red onion, chopped
- 8 - 10 fresh basil leaves, chopped
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- Kosher salt and fresh ground pepper to taste
- good crusty bread, for serving (optional)
Directions
- In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
- Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
- When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.
