This tomato salad recipe with Thai basil is the perfect dish to celebrate a summer garden. In making this recipe you learn how to peel tomatoes and why sometimes it’s the small details like this that make a big difference in the results.
This salad is simple blend of a few ingredients, and it’s an exquisite display of vibrant color. It’s all about freshly picked heirloom tomatoes . . .
I can’t use a tomato without thinking of my dad’s tomato garden. In the summertime, tomatoes are all he cares about — well, they’re just below my mom and their dog. 😉 My dad is extremely enthusiastic about his many varieties of tomatoes. He starts them from seeds in teeny-tiny plastic cups in the kitchen.
I absolutely adore this tomato recipe. While the whole basil leaves add a wonderful boost of flavor, the tomatoes are the true stars of this salad. And they’re gorgeous!
How to Peel Tomatoes
A paring knife is used to cut out the core of the tomato, and then to cut and “X” on the bottom.
Next the tomato goes in boiling water, just for several seconds, until you see the skin begin to pull away from the “X.” Then the tomato is placed in the ice water to stop the cooking. Then it’s easy to peel the skin off the tomato.
There are more details int eh recipe, but that’s pretty much the just of how to peel tomatoes.
I’m thinking you should definitely make tomato salad recipe over the weekend. Brunch, lunch, or dinner — it’ll be a hit. Go to your local farmers market and get the tomatoes while you can before this glorious summer tomato season winds down!
Generally, chefs pull herbs from their gardens before flowers sprout. Sometimes though, I leave them so I can see all their pretty flowers bloom. I love them! Especially these deep, rich, beautiful Thai basil flowers. And today I’m using Thai basil leaves in the tomato salad recipe (though any good basil will do).
If you are liking the sound of this tomato salad recipe, you will also like Tomato-Red Onion and Pesto Open Faced Sandwich, which has similar flavors presented in a very different way. (You don’t even need to know how to peel tomatoes for that one.)
Enjoy!
This tomato salad recipe with Thai basil is the perfect dish to celebrate a summer garden. In making this recipe you learn how to peel tomatoes and why sometimes it's the small details like this that make a big difference in the results.
- 2 pounds heirloom tomatoes peeled
- 1/2 cup packed fresh basil leaves, washed and dried
- 1/3 cup red onion, thinly sliced
- 1 1/2 teaspoons garlic, minced
- 1 1/2 tablespoons baslamic vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 cup goat cheese, crumbled
- sea salt and freshly round black pepper
-
To peel the tomatoes, bring a large pot of water to a boil, and prepare a medium-sized bowl of ice water. Set the ice water next to the stove where you're working.
-
Next, use a sharp paring knife to remove the tomato stem and root. Then use the same knife to mark an "X" on the bottom of each tomato, trying to only slit the skin and not really cut into the flesh of the tomato.
-
Use a slotted spoon to remove the tomatoes and place them directly into the ice water. This "shocks" the tomatoes, stopping the cooking process, and helping them to maintain their bright color. Once the tomatoes are cool, the skin can easily be peeled off the tomato, beginning at the X. You can use your hands or the paring knife.
-
Cut the peeled tomatoes into bite-sized wedges and gently use your thumb to remove as many seeds as you easily can. Add the tomato wedges to a serving bowl and toss them with the basil leaves and onion slices.
-
Just before serving combine the garlic with the vinegar and oil and toss this mixture into the salad. Season generously with sea salt and freshly ground black pepper. Sprinkle the goat cheese on top, and serve immediately!
While I love every part of tomatoes, sometimes it's nice to peel them for a smoother, more refined texture. If you're in a hurry, you can skip this step -- however, peeling them will bring this salad to another level of deliciousness!
Katherine Wichmann Zacharias says
September 2, 2011 at 10:32 pmYum, can’t wait to try it! Thanks
valentina says
September 3, 2011 at 12:36 amThank, Katherine! Hope you enjoy! 🙂
valentina says
February 21, 2018 at 12:08 pmEnjoy & thank you! 🙂
Barbara says
May 29, 2012 at 5:18 pmThis is so pretty, Valentina! I had so much fun with my thai basil flowers last summer, especially in iced tea. I will definitely make this dish!
Jack Johnson says
August 16, 2018 at 1:43 pmEarly on in this recipe you had mentioned to take Tomatoes put them in boiling water few seconds till you see the skin peeling from the X and take them out and put them back in boiling water I think you are mistaken icy water
valentina says
August 16, 2018 at 11:26 pmThanks so much Jack! You’re so right. Just made the edit. Enjoy. 🙂