Tomato Salad With Basil Recipes

Steps:

• Place tomato slices around the edge of a plate overlapping slightly, tucking in halved onion slices and basil leaves between tomato slices. Put shredded mozzarella cheese in center of plate.
• Whisk olive oil, lemon juice, oregano, salt, and black pepper together in a bowl; drizzle over tomatoes.

Steps:

• Cut tomatoes in quarters or eighths, depending on size.
• Roughly chop basil and place in glass container.
• Add garlic.
• Mix together thoroughly balsamic vinegar and olive oil.
• (A couple of tbsp of each), and pour over basil-garlic mix.
• Season with salt and pepper.
• Cover tightly and marinate at room temperature for 6-8 hours.
• Do not refrigerate before serving.

Steps:

• In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Steps:

• Core the tomatoes (cut a cone-shaped wedge out of the stem end) and cut them into slices about 1/4 inch thick.
• Lay the tomatoes on a platter or 4 individual plates. Sprinkle with salt, pepper, and basil, drizzle with olive oil, and serve.