Farmers’ Market Tomato Salad

Recipe and image from Vegan Vegetarian Omnivore by Anna Thomas ©2016, from Edible Delmarva Summer.

When gorgeous tomatoes flood the farmers’ markets all summer, find the ones you love to make this simple salad, a celebration of ripe summer flavor.

Serves 4


  • 1ó pounds mixed tomatoes, heirlooms
  • and others, all colors
  • ó ounce fresh basil leaves
  • a few thin slices of red or sweet onion
  • 3 tablespoons fruity extra-virgin
  • olive oil
  • tablespoon red wine vinegar
  • ó teaspoon sea salt, plus more to taste
  • freshly ground black pepper
  • optional: cured black olives and large
  • shavings of Parmigiano-Reggiano or
  • thin slices of ricotta salata



Cut the tomatoes in wedges or fat slices. Small cherry tomatoes can be left whole. Tear the basil leaves into large pieces or slice them in a chiffonade. (To make a chiffonade, roll the large leaves into a tight cylinder and then cut in very thin strips.) You should have aboutó cup. Combine half the basil with the tomatoes, onion slices, olive oil, vinegar, salt, and black pepper to taste, and mix very gently. Use your hands so the tomatoes do not get bruised. Arrange the salad on a platter, scatter the remaining basil over the top, and garnish with shavings of cheese or a few olives if you like.