Ballymaloe Summer Tomato Salad
When summer tomatoes are at their peak, this is the salad you want to make! Simple, yet incredibly delicious, this Ballymaloe Summer Tomato Salad may just be the best thing you eat all season!
Servings: 8
Calories: 120kcal
Ingredients
For the dressing:
- ¼ cup extra virgin olive oil
- finely grated zest from 1 medium-size lemon
- 2 tablespoons fresh lemon juice
- 1 medium clove garlic finely minced
- 1 teaspoon finely chopped fresh thyme, chives or parsley
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad:
- 8 large ripe vine tomatoes
- 1 cup of fresh basil leaves torn if large
- ¼ cup toasted pine nuts optional
- sea salt
Instructions
For the dressing:
- Combine all ingredients in a jar and shake well.
For the salad:
- Cut the tomatoes into slices or wedges. Arrange on a platter.
- Drizzle with a few tablespoons of the dressing. Top with a light sprinkle of sea salt, pine nuts (if using) and the fresh basil leaves. Serve immediately.
Notes
See Café Tips above in post for more detailed instructions and tips.
Adapted from Simply Delicious
When I was served this salad at Ballymaloe, it was made with a drizzle of good quality olive oil, honey and a sprinkle of sea salt instead of the dressing.
Nutrition
Calories: 120kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 317mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1025IU | Vitamin C: 18mg | Calcium: 12mg | Iron: 1mg