Deep-Summer Tomato-Basil Salad

Thomas J. Story

More an arrangement than a recipe, this salad couldn't be simpler--or taste more like summer. Prep Time: 10 minutes.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 0.1%
  • Protein: 1g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 5.5g
  • Fiber: 1.1g
  • Sodium: 12mg
  • Cholesterol: 0.0mg


  • 3 large vine-ripe tomatoes (red, yellow, and green)
  • 8 to 10 basil leaves, plus a basil flower
  • 1 cup assorted cherry tomatoes
  • Good-quality extra-virgin olive oil
  • Coarse salt (sea salt or kosher salt)


  1. 1. Slice large tomatoes crosswise and arrange on a platter, overlapping them and alternating colors. Tuck a basil leaf between every second or third slice.
  2. 2. Arrange cherry tomatoes in center of sliced tomatoes and top with basil flower.
  3. 3. Serve with olive oil and coarse salt on the side for sprinkling.
  4. Note: Nutritional analysis is per serving.
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