Tomato Salad with Balsamic Dressing

I usually start out with at a couple more tomatoes than I will need in case you get some that are too loose to cut correctly (if the pithy center falls apart). You could substitute 8 to 10 Roma or “Italian” Tomatoes instead of the Beefsteak variety.


5 – 6 beefsteak tomatoes (sliced into quarters, then each “quarter” into thirds)
1 small yellow onion (cut into 1/4 inch slices, then quarter each slice and break them apart)
2–3 celery stalks (cut off the rough ends and cut into 1/4 inch cubes)
1/2 cup fresh basil (roughly chopped)
1/4 cup extra-virgin olive oil
1 tablespoon, 1 teaspoon of Balsamic Vinegar
1 clove garlic (finely minced or passed through a garlic press)
1 pinch salt (about 1/8 teaspoon)
1/2 pinch cracked black pepper


  1. Add the tomatoes, onion, and celery into a large bowl and toss gently to mix the ingredients.
  2. Add extra-virgin olive oil and Balsamic Vinegar into a separate small bowl and whisk vigorously until it emulsifies (it will turn very dark, almost black, and slightly thicken as the air get into it).
  3. Add the salt to the finely minced garlic and press it with a spoon until it is the consistency of a paste.
  4. Stir in the salt/garlic “paste” and the cracked black pepper into the dressing until it is well distributed.
  5. Pour the dressing over the salad and gently toss again to mix it in then serve.

Cooking & Recipes


4 to 6 appetizer servings or 2-3 as a side dish

Preparation Time: 

10 minutes or l

Start to Finish Time: 

15 minutes or l


Bob D.

Preparation Method

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