I especially like this light, refreshing salad in summer when cherry tomatoes from the garden are in abundance.—Melissa Stevens, Elk River, Minnesota
Recommended: 48 Ways to Cook Fresh, Juicy Tomatoes
- 3 pints cherry tomatoes, halved
- 1/2 cup chopped fresh basil
- 1-1/2 teaspoons olive oil
- Salt and pepper to taste
- Lettuce leaves, optional
- In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired. Yield: 6 servings.
Originally published as Basil Cherry Tomatoes in Quick Cooking July/August 2000, p17
Reviews for Basil Cherry Tomatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 28, 2011
"I have made this several times and it is always a hit Great change of pace from the traditional green salad and it is pretty."
Reviewed Dec. 30, 2010