lunch · side · Unspecified
10-Minute Tomato Basil Salad
A salad centered on tomato, basil, extra-virgin olive oil, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 1 serving
- 1 item 1 large tomato, cut into wedges
- 1 tablespoon 1 tablespoon chopped fresh basil
- 1 tablespoon 1 tablespoon extra-virgin olive oil
- 1 teaspoon 1 1/2 teaspoons red wine vinegar, or to taste
- 1 pinch 1 pinch salt and ground black pepper to taste (optional)
Equipment
Large mixing bowl
How to make it
- 1
Prepare tomato, basil, extra-virgin olive oil, red wine vinegar, and salt and black pepper as listed and cool any cooked components.
- 2
Whisk the liquid and seasoning ingredients, including extra-virgin olive oil and salt and black pepper, into a dressing.
- 3
Combine the prepared ingredients and tomato, basil, and red wine vinegar in a large bowl, add the dressing, and toss gently.
- 4
Taste, adjust the seasoning, and serve promptly or chill as appropriate.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
