Anti Inflammatory Heirloom Tomato Salad with Basil & Olive Oil
Few dishes capture the pure joy of summer produce the way a well-made tomato salad does, and this one earns its place at the table through both beauty and intention. Assorted heirloom tomatoes in a riot of colors and shapes make the platter look almost too good to eat — almost. A short rest with flaky sea salt coaxes out the tomatoes' natural juices, which mingle with the dressing and become part of the dish itself. The dressing is where this recipe quietly does its anti-inflammatory work. Extra-virgin olive oil and red wine vinegar form the base, while a small hit of ground turmeric adds an earthy warmth and brings well-documented inflammation-fighting properties to every bite. Garlic, black pepper, and torn fresh basil round things out with layers of flavor that feel anything but medicinal. Optional dry-roasted pumpkin seeds add a satisfying crunch and a little extra nutrition without complicating the recipe at all. The whole thing comes together in minutes with no cooking required, making it an effortless way to put something genuinely nourishing on the table. Serves four, and disappears even faster than that.
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Learn more →Ingredients
4 servings
- 2 lbs heirloom tomatoes (assorted colors and sizes), sliced ¼-inch thick or cut into wedges
- ¼ tsp flaky sea salt, plus more to taste
- ½ cup fresh basil leaves, torn
- 2 tbsp dry-roasted pumpkin seeds (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 small garlic clove, finely grated or minced
- ¼ tsp ground black pepper
- ¼ tsp ground turmeric
Instructions
- 1
Arrange the tomato slices and wedges on a large serving platter in a single overlapping layer. Sprinkle evenly with 1/4 tsp flaky sea salt and let stand for 10 minutes, until the tomatoes begin to release their juices.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, black pepper, and turmeric until combined and slightly emulsified.
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