Sun-Ripened Tomato & Basil Salad with Balsamic Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A no-cook masterpiece featuring heirloom tomatoes and garden-fresh basil, elevated by a silky balsamic reduction that balances sweet and tart notes. This mediterranean-inspired salads (vegetarian) ready in about 10 minutes pairs heirloom tomatoes, fresh basil, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups heirloom tomatoes
• 1/2 cup fresh basil
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 small shallot
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Slice 2 cups heirloom tomatoes (1/4-inch thick) and arrange in a single layer on a serving plate.
2. Step 2: Thinly slice 1 small shallot (1/8-inch thick) and scatter over tomatoes.
3. Step 3: Tear 1/2 cup fresh basil leaves into large pieces and sprinkle over the tomatoes and shallots.
4. Step 4: Whisk 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper in a small bowl until emulsified.
5. Step 5: Drizzle the balsamic vinaigrette evenly over the salad, ensuring each tomato slice is coated.
6. Step 6: Let sit for 5 minutes to allow flavors to meld, then serve immediately at room temperature.