I truly am a vegetable lover, but I often stick to preparing vegetables in a similar way when it comes to regular weekly meals. It’s easy to forget how simple it is to use a slightly different spice, vinegar or oil to season a vegetable so you have a totally different than normal outcome. That’s how this Tomato Basil Salad was created!

So simple and filled with the freshness of summer, this tomato basil salad is a super simple side dish or can be used as a bruschetta (just place on top of your favorite crusty bread) – it’s delicious both ways.

Tomato Basil Salad Tips

• It takes a little bit of time to quarter the cherry tomatoes, but their sweetness (especially during peak summer ripeness) makes it worth it. If you have larger tomatoes, feel free to use those instead!
• This recipe is so simple, because once the tomatoes and basil are cut to size you just whisk the salad dressing together then combine everything in a bowl. Doesn’t get much easier than that.
• This recipe is considered low FODMAP if you watch your portion size. 75g or about 5 cherry tomatoes is considered low FODMAP, but if you up that by quite a but to 220g or 16 cherry tomatoes, the recipe will contain moderate amounts of Fructan. This is based on information from the Monash University app.

If you make this recipe, I’d love to know what you pair it with!!

Tomato Basil Salad

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• Author: Tara Deal Rochford
• Total Time: 15 minutes
• Yield: about 3 cups of salad 1x

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Description

Sweet summer tomatoes pair perfectly with fresh basil, garlic infused olive oil, and balsamic vinegar for a simple side dish. Gluten free, dairy free, low FODMAP, vegan.

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Ingredients

Scale 1x2x3x

3 cups cherry or grape tomatoes, quartered (can sub about 2–3 larger tomatoes if that’s what you have on hand)

10 basil leaves

3 tablespoons garlic infused olive oil, I use FODY Foods

3 tablespoons balsamic vinegar

Salt and pepper to taste

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Instructions

In a medium bowl, mix the tomatoes and basil leaves.

In a separate smaller bowl, whisk the olive oil and balsamic vinegar with a fork. 

Drizzle the dressing over the tomatoes and basil and season with salt and pepper to taste. Gently toss.

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App. 

• Prep Time: 15 minutes
• Category: low fodmap
• Method: no bake
• Cuisine: italiian

Nutrition

• Serving Size: 1/2 cup
• Calories: 83.1
• Sugar: 3.6 g
• Sodium: 104.8 mg
• Fat: 6.9 g
• Saturated Fat: 1 g
• Carbohydrates: 4.9 g
• Fiber: 1.1 g
• Protein: .9 g