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Clsoe-up view of Heirloom Tomato & Basil Salad garnished with black pepper and oil-free baked flatbread with almond ricotta or almond cream cheese

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.
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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Appetizers & Snacks, Salad
Cuisine: American, Italian, Mediterranean
Diet: SOS Free, Vegan, WFPB
Servings: 4

Tools Used in this Recipe

  • Cutting Board
  • salad spinner
  • chef knife or other very sharp knife
  • serving platter or individual plates

Ingredients

  • 5-8 leaves lettuce (any lettuce type you like)
  • 3-5 basil top leaves for garnish and presentation on the plate
  • Several baisil leaves cut chiffonade (leaves cut crosswise in 1/4 in ribbons)
  • 1/2-3/4 lbs heirloom tomatoes cut in 1/4in wedges
  • 1/2 lemon juice only
  • 2 oz almond ricotta (or any oil-free plant-based cheese), optional
  • 4-6 oil-free baked flatbread (pita bread baked, or other flatbread fresh or baked)

Instructions

  • Wash and spin dry lettuce and basil or place in a glass or vase to air dry.
  • Cut the basil leaves in chiffonade style (leaves cut crosswise into ribbons about 1/4 in) or tear basil leaves into bite size pieces.
    Reserve a few top basil leaves for garnish and presentation on the plate(s).
  • 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.
  • Optional: Spread some almond ricotta or oil-free plant-based cream cheese on a baked flatbread and add to the serving platter. Enjoy the taste of summer!

Notes

SOS Free: Without the flatbread and almond ricotta, this is delicious and completely SOS free.