The Perfect Summer Salad: Tomato Basil

1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper


  1. Heat the olive oil in a small pan over medium heat.
  2. Lightly sauté the garlic, about a minute until it is golden brown (too brown and its burnt).
  3. Pour into a mixing bowl and set aside to cool.
  4. Add the tomatoes, balsamic vinegar, basil and salt and pepper, stirring gently to combine.
  5. Add more salt, pepper and basil to taste.

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