Festive Tomato and Basil Salad
This tomato salad recipe brings bright summer colour to Christmas lunch, with ripe tomatoes, ribbons of basil and red onion softened in a lightly sweetened vinegar dressing.
Use a mixture of large slicing tomatoes and small cherry tomatoes for contrasting textures. A wide platter catches the delicious juices, so put some crusty bread on the table too.
Why it works on a South African Christmas table
Fresh tomatoes offer a welcome contrast to rich roast meats, potato salads and smoky braai favourites. There is no cooking involved, and the dressing can be prepared ahead while you make space for the rest of the festive spread.
Ingredients
For the salad
For the dressing
Instructions
- 1Slice the red onion into very fine half-moons. Combine the vinegar and honey in a small bowl, add the onion and turn it through the liquid. Set aside for 15 minutes, stirring halfway through.
- 2Rinse and dry the tomatoes. Remove the stalk ends from the larger tomatoes and cut them into chunky wedges. Halve the cherry tomatoes, keeping their juicy centres intact.
- 3Spread the tomatoes over a shallow serving platter. Tear any large basil leaves into smaller pieces and keep them aside for the final assembly.
- 4Drain the onion over a bowl to collect the vinegar mixture. Arrange the softened onion among the tomatoes.
- 5Whisk the mustard, olive oil, salt and pepper into the reserved vinegar until the dressing looks evenly blended.
- 6About 5 minutes before serving, spoon the dressing over the platter. Add most of the basil and gently turn the tomatoes with two large spoons so they are coated without being crushed.
- 7Leave for 5 minutes in a cool spot, or refrigerate if the kitchen is hot. Taste a piece of tomato, add a little salt if needed, and finish with the remaining basil. Serve with a spoon for the dressing and tomato juices.
Nutrition (per serving)
- Calories
- 122 kcal
- Carbohydrates
- 10.6 g
- Protein
- 2.1 g
- Fat
- 8.8 g
- Saturated fat
- 1.3 g
- Sugar
- 7.3 g
- Fibre
- 2.5 g
- Sodium
- 613 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Choose tomatoes that smell fragrant at the stalk end and feel ripe but not soft. A mix of red and yellow varieties makes a cheerful festive platter.
- For advance preparation, make the dressing and soften the onion up to a day ahead. Refrigerate them separately, then whisk the dressing again before using.
- For a braai, keep the salad covered in the fridge until shortly before serving. Add the basil and dressing at the last minute rather than leaving the platter beside the fire.
- Serve alongside grilled snoek, chicken skewers or boerewors, with bread to mop up the juices.
Frequently asked questions
Can I use only large tomatoes?
Yes. Use 1 kg of ripe large tomatoes and cut them into easy-to-eat wedges. The cherry tomatoes add variety, but they are not essential.
What can I use instead of red wine vinegar?
White wine vinegar works well in the same quantity. Avoid spirit vinegar here, as its sharper flavour can overwhelm the tomatoes.
How long will leftovers keep?
Refrigerate leftovers promptly in a sealed container and eat within 24 hours. The tomatoes will soften and release more liquid, so leftovers are especially good spooned over toast.
