Tomato salad

This simple salad is perfect with a steak or can be combined with leftover cooked pasta for a fresh pasta salad. Use different coloured tomatoes to create a rainbow salad that kids will love.
Minutes preparation and cooking
Degree of difficulty

Tomato salad


500g cherry tomatoes
salt and pepper
2 handfuls basil, chopped
2 tablespoons balsamic vinegar
6 tablespoons olive oil
1 garlic clove, finely chopped (optional)


  1. Cut tomatoes in half and add to a bowl.
  2. Sprinkle with salt and pepper and add basil and garlic.
  3. Pour in balsamic and olive oil and mix.
  4. If time allows, leave to sit for a while to give the flavours time to blend.

Leftovers: Toss leftover tomato salad with cooked pasta (hot or cold) and top with shavings of parmesan for a quick and tasty lunch. Make sure you use all of the delicious juices from the bowl to coat the pasta.

Recipe from Summer TABLE by Jodie Blight.

Summer table

Get in touch

Got a question or enquiry? We'd love to hear from you.