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Summer Tomato Salad


From the August/September 2015 issue of Eat Drink Mississippi

Serves 6

In a deep bowl, place:

2 good slicing tomatoes, cut into wedges 1-inch wide on their backs

1/2 sweet onion, cut in half length wise and then sliced thin

5 medium basil leaves, chiffonaded 

1-1/2 tablespoons apple cider vinegar

2 tablespoons extra virgin olive oil

Season with salt and fresh cracked black pepper and toss all ingredients until the oil and vinegar is distributed evenly. Let sit at room temperature for one hour, toss again, and serve with charred toasts or on a bed of grits. 

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