Summer Tomato Salads

Summer Tomato Salads

Mix up your summer salad repertoire with 3 summer tomato salads.



Everybody loves that burst of flavour and colour in their summer salads, bringing a versatile contrast to a variety of dishes. A tomato’s acidic, sweet taste and off-the-vine readiness means quick prep and big raw flavour. So let’s take a look at some tasty tomato salads, ready for summer appetites!

Perfect Tomato Salad

Ingredients

3 tablespoons olive oil
1/4 cup balsamic vinegar
1 pint grape tomatoes, rinsed and halved length-wise
1/4 cup loosely packed basil leaves, sliced thin
Coarse salt and freshly ground pepper

Instructions

  • Heat olive oil and half of the vinegar on low until bubbling and just beginning to reduce, about 2 minutes
  • Toss the tomatoes with the hot liquid, sliced basil and salt and pepper to taste. Cover and allow to sit out before serving, up to 4 hours
  • Just before serving, reduce the remaining vinegar on low, watching it bubble until it begins to reduce
  • Toss the tomatoes in their own juices, then drizzle the newly reduced vinegar over the mixture and toss lightly. Add a final sprinkling of coarse salt, to taste

Caprese Salad

Ingredients

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8 ounces fresh mozzarella
2-3 ripe tomatoes
1 bunch basil
Extra-virgin olive oil
Sea salt
Black pepper

Instructions

Slice tomatoes thinly. Lay tomato slices on a platter, top with a basil leaf, and then layer with mozzarella. Drizzle with olive oil and sprinkle with salt and black pepper. Serve immediately.

Tomato and Corn Salad

Ingredients

6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
1/4 cup fresh mint leaves
1/4 cup fresh mixed herbs — try Italian parsley, basil, rosemary and sage
1 tablespoon olive oil
Kosher salt and fresh black pepper, to taste
3 ounces soft goat cheese, chilled and crumbled

Instructions

  • Bring a large pot of water to the boil over medium-high heat. Add the corn and boil for five minutes. Drain and let cool
  • Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture
  • When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a sharp knife. Toss the corn with the tomatoes

Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, then crumble in the goat cheese last and toss gently. Serve and enjoy!

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