Rating: 3 stars
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In this classic salad, infused vegetable broth provides the base for a basil sauce that can stand in for the traditional pesto or vinaigrette. Blanching the basil leaves briefly in water brightens the color and intensifies the flavor. Dress the salad just before serving to preserve the brilliant colors of the tomatoes.

Recipe by Cooking Light July 2002


Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

8 servings (serving size: 3 tomato slices, about 1 tablespoon basil sauce, and 1 tablespoon cheese)


Ingredient Checklist


Instructions Checklist
  • To prepare basil sauce, cook 1 cup basil leaves in boiling water 15 seconds; drain. Plunge basil into ice water; drain and pat dry. Combine basil and broth in a blender; process until smooth. Let mixture stand 2 hours at room temperature. Strain through a fine sieve into a bowl; discard solids. Add vinegar and salt, stirring with a whisk.

  • To prepare salad, arrange yellow and red tomato slices alternately on a large platter. Drizzle with basil sauce; sprinkle with cheese and pepper. Top with 1/2 cup sliced basil. Serve immediately.

Nutrition Facts

60 calories; calories from fat 32%; fat 2.1g; saturated fat 1.1g; mono fat 0.6g; poly fat 0.3g; protein 3.2g; carbohydrates 8.4g; fiber 2g; cholesterol 6mg; iron 1.2mg; sodium 369mg; calcium 70mg.