Tomato Basil Salad Dressing Recipes

TOMATO SALAD WITH BASIL DRESSING

Steps:

• Ensure the tomatoes are at room temperature.
• Slice the tomatoes in half and place in a bowl.
• To make the dressing, combine the basil, salt and garlic in a pestle and mortar and pound until you have a relatively smooth paste.
• Add the lemon juice and olive oil.
• Season to taste and drizzle over the tomatoes.
• Toss to coat the tomatoes with the dressing and serve.

CHERRY TOMATO SALAD

Steps:

• Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
• Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
• Place tomatoes, onion and basil in a bowl.
• Pour over Dressing. Gently toss and serve immediately.

TOMATO-BASIL VINAIGRETTE

Steps:

• Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
• The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

TOMATO BASIL SALAD DRESSING

Steps:

• In a food processor, blend vinegar and basil leaves.
• In a mason jar, combine blended basil leaves with remaining ingredients. Shake until well mixed. Keep refrigerated until ready to use.

TOMATO BASIL SALAD

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.

CHERRY TOMATO SALAD WITH BUTTERMILK-BASIL DRESSING

Steps:

• Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
• In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.

10-MINUTE TOMATO BASIL SALAD

Steps:

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

TOMATO-BASIL SALAD

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.

TOMATO SALAD WITH WARM BASIL DRESSING

Steps:

• Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7-9 minutes. Remove from heat and mix in anchovies, if using (they'll dissolve in the oil quickly), and basil.
• Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.

FRESH BASIL SALAD DRESSING

Steps:

• Place the basil, onion and garlic in a food processor. Cover and process until finely chopped. Add the remaining ingredients; cover and process until blended. Cover and refrigerate until serving.

TOMATO-BASIL VINAIGRETTE

Steps:

• Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)