The Best Tomato Salad
This salad is healthy, super easy to make and incredibly flavorful. It’s also very versatile, it can be a refreshing side dish or a yummy bruschetta topping. Either way, it’s delicious and a great way to enjoy seasonal tomatoes.
Ingredients
SALAD
- 4 cups cherry tomatoes, halved - I used a mixture of red and yellow
- ½ cup parsley leaves, finely chopped
- 10 big basil leaves, finely chopped
- ⅓ cup dates, finely chopped (the size of a raisin)
- ¼ cup toasted almonds, finely chopped*
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- Sea salt and freshly ground pepper to taste
3 INGREDIENT DRESSING
- 2 tsp olive oil
- 2 tsp lemon juice
- 1 tsp white wine vinegar
Instructions
- Place sliced onion and garlic cloves in a small bowl and cover with boiling water. Set aside for ten minutes while you prepare the rest. Then drain and rinse with cold water. Bye-bye pungent taste, hello delicious mild flavor.
- Place all dressing ingredients in a big bowl and whisk to combine.
- Add all salad ingredients to that big bowl, including the onion and garlic cloves. Add salt and pepper to taste. Gently toss to combine.
- Enjoy this fresh and vibrant salad!
Notes
*To toast the almonds, preheat the oven to 350 °F / 180 °C. Place almonds in a baking tray (no oil) and bake for 10 minutes or until golden.