Heirloom Tomato Basil Salad Recipe
Heirloom tomato & basil salad is the taste of summer at its best and is great for weeknights and parties alike. The salad is presentation perfect and ready to enjoy in about 5 minutes.
Servings Prep Time
4 5
Servings Prep Time
4 5
  • 5-8 lettuce(any lettuce type you like)
  • 3-5 basil top leavesfor garnish and presentation on the plate
  • Several baisil leavescut chiffonade (leaves cut crosswise in 1/4 in ribbons)
  • 1large (1/2 -3/4lb) heirloom tomatocut in 1/4in wedges
  • 1/2 lemonjuice only
  • 2 oz almond ricotta or allmond cream cheese(or any oil-free plant-based cheese) optional
  • 4-6 oil-free baked flatbread(pita bread baked, or other flatbread fresh or baked) optional
  1. Wash and spin dry lettuce and basil or place in a glass or vase to air dry.
  2. Cut the basil leaves in chiffonade style (leaves cut crosswise into ribbons about 1/4 in) or tear basil leaves into bite size pieces.
  3. Reserve a few top basil leaves for garnish and presentation on the plate(s).
  4. Layer your serving plate with some lettuce leaves. Add some of the cut or torn basil leaves. Place a layer of the tomato wedges. Garnish with the top basil leaves.Squeeze the lemon over the platter and grind some black pepper if desired. Spread some almond ricotta or oil-free plant-based cream cheese on the baked flatbread and add to the serving platter. Enjoy the taste of summer!