- 1/2 lb or 2 cups of cherry or grape tomatoes
- 2 tablespoons of freshly chopped basil leaves
- 1 tablespoon of olive oil
- salt to taste
- Halve each tomato.
- Add the chopped basil.
- Toss with the olive oil and salt.
I love simplicity, and this recipe is as simple as it gets! I was inspired by the really fragrant basil I bought at the farmer’s market this morning. I was going to pair this cherry tomato basil salad with a nice apple tuna salad, but alas, the farmer’s market didn’t have any curly parsley. So, instead, I just reheated some burgers we had grilled earlier and splashed on top a healthy helping of the new sauerkraut I got this morning from my CSA farm, Triangle Farm.
So I started with the cherry tomatoes (grape tomatoes are also perfect for this, and may in fact be better. If you’re curious about the difference between cherry and grape tomatoes, then read this).
I halved each cherry tomato.
Then I roughly chopped up the basil leaves.
Then tossed the tomato halves and basil with some olive oil and sprinkled on some salt.
I served it with some burger patties topped with sauerkraut.
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