Tomato Basil Salad – How to Peel Tomatoes

This Tomato Basil Salad recipe with 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.

What’s in this summer Tomato Basil Salad?

• tomatoes
• basil
• red onion
• garlic
• goat cheese
• balsamic vinegar
• extra virgin olive oil
• salt, pepper

Maybe you have the basil and tomatoes in your summer garden? If not, the Farmers Market is your best bet for deliciously sweet tomatoes.

I absolutely adore this tomato salad recipe. While the whole basil leaves add a wonderful boost of flavor, the tomatoes are the true stars of this salad.

How to Peel Tomatoes

Believe it or not (okay, believe it!), peeling tomatoes can change the whole vibe of a dish.

Let’s do it . . .

– Use a knife to cut out the core of the tomato, and then to cut and “X” on the bottom of the tomato.

– Next, add the tomato to boiling water, just for several seconds, until you see the skin begin to pull away from the “X.”

– Place the tomato in ice water to stop the cooking. From here, it’s easy to peel off the skin.

There are more details in the recipe, but that’s pretty much the just of how to peel tomatoes.

Do you have to peel the tomatoes for this summer Tomato Basil Salad?

Nope. Your call, but love them this way in this particular recipe.

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!

Garden Basil

Generally, chefs pull herbs from their gardens before flowers sprout. Sometimes though, I leave them so I can see all their pretty flowers bloom. Especially these deep, rich, beautiful Thai basil flowers.

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 summer tomato salad recipe, you will also love Tomato-Red Onion and Pesto Open Faced Sandwich, which has similar flavors presented in a very different way. 

Enjoy!

5 from 1 vote

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Tomato Basil Salad

Prep Time

18 mins

Cook Time

2 mins

Total Time

20 mins

 

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.

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: salad for party, summer picnic recipes

Servings: 4

Calories: 170 kcal

Author: Valentina K. Wein

Ingredients

• 2 pounds heirloom tomatoes peeled
• ½ cup packed fresh basil leaves, washed and dried
• ⅓ cup red onion, thinly sliced
• 1½ teaspoons garlic, minced
• 1½ tablespoons balsamic vinegar
• 1½ tablespoons extra virgin olive oil
• ½ cup goat cheese, crumbled
• salt and freshly round black pepper

Instructions

1. 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.
   

2. 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.

3. 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.

4. 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.

5. 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!