marinated fresh tomatoes

Here’s a beautiful summer salad that was created by Chef Pam Reims. Pam and I incorporated this recipe into our recent “A Day of Wellness” cooking/nutrition class.  It’s a light side dish that goes great with chicken, fish or lean meats.  And the bonus is – tomatoes are loaded with vitamin C, vitamin A, niacin, potassium and chromium!  They also contain lycopene, which is an antioxidant that prevents cells from oxygen damage, certain cancers and heart disease. Making this salad in the summertime is a great way to use all the wonderful varieties of tomatoes available…especially the colorful heirlooms.

3 cups mini tomatoes (can be cherry tomatoes, grape, mini heirloom, etc…)

3 tablespoons extra-virgin olive oil

2 tablespoons basil chiffonade, plus more for garnishing

1/2 teaspoon garlic, minced

1 tablespoon fresh lemon juice

zest from 1/2 lemon

sea salt (I love Maldon’s!)


Combine all ingredients in a non-reactive bowl (don’t use metal) and stir to blend.  Garnish with additional basil if desired.


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