Heirloom tomato and basil platter
2
Points®
Total time: 18 min • Prep: 18 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
A stunning plate of fresh sliced tomatoes and torn basil drizzled with a homemade dressing is the epitome of summer. It’s a welcome, no-cook addition to any weeknight meal or for a backyard barbecue since this recipe easily doubles or triples to serve a crowd. For the prettiest presentation, use a variety of colorful tomatoes, whatever looks and smells enticing at the farmers’ market or your local grocery store. For a heartier salad, sprinkle with some crumbled feta or ricotta salata, or mix some sliced fresh mozzarella in among the tomato slices and serve it all on a bed of peppery arugula.
Ingredients
Olive oil
2 Tbsp, extra virgin
Red-wine vinegar
1 Tbsp
Water
1 Tbsp
Jarred minced garlic
¼ tsp, finely minced
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Dried oregano
¼ tsp, crumbled
Tomato(es)
3 large, heirloom variety, sliced
Uncooked red onion(s)
½ small, very thinly sliced
Basil
½ cup(s), leaves, fresh, torn
Instructions
1
To make dressing, in a small bowl, whisk together oil, vinegar, water, garlic, salt, pepper and oregano.
2
Arrange sliced tomatoes, slightly overlapping, on a platter. Scatter onion and basil over top; drizzle with dressing.
3
Per serving: 1/2 tomato, a few onion slices and about 2 teaspoons dressing
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