Marinated Heirloom Tomato Salad with Basil and Sea Salt

Heirloom tomatoes and basil infuse in fragrant olive oil in this delicious, summery salad.

  • Servings: 8

Source: Martha Stewart Weddings, Spring 2007


  • 3 pounds assorted heirloom tomatoes, cut as desired into halves, wedges, or slices
  • 1/4 cup packed small fresh basil leaves (torn if large)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon flaked sea salt
  • Freshly ground pepper


  1. Arrange tomatoes in single layer on a platter, and scatter basil over top. Drizzle with oil. Sprinkle with salt, and season with pepper. Let stand at room temperature 30 minutes to marinate.


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