summer tomato salad recipe

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prepare ahead?

While the salad will be OK in the fridge for a few days, I prefer the flavour of unrefrigerated tomatoes so prefer to make this when I’m ready to eat. If you must prepare ahead, leave out the basil and toss it through at the last minute.

leftover potential

Will keep in the fridge for up to a week, but isn’t as nice as when it is first made.

variations for fun

carnivore – serve layered with some very finely sliced proscuitto or ham.

cheese lovers – replace tofu with some fresh mozarella or bocconcini but don’t dream of using any tired old supermarket mossarella or ‘pizza cheese’.

layered presentation – replace the cherry tomatoes with large ripe tomatoes that have been thickly sliced. Layer the tomato on a platter and scatter with the marinated tofu and basil leaves.

more substantial – for a more substantial salad, toss in some torn good quality rustic bread or some cooked and cooled pasta. You may also need to add a little more oil and vinegar.

troubleshooting guide

bland – make sure you’re generous with the salt and it may need a little more balsamic to inject some flavour into the tofu.

too soggy – of your tomatoes are particularly juicy your salad may end up quite wet. If this bothers you, transfer the salad to a clean bowl leaving behind the excess juices.

no balsamic? – substitute red wine or sherry vinegar.

serving suggestions

A great salad to start an Italian meal, serve on a platter in the middle of the table like antipasto for everyone to share.

Also great as a light lunch. For something more substantial try the tips in the variations section.

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summer tomato salad recipe
serves 2

1 clove garlic, optional
2 tablespoons balsamic vinegar
150g (5oz) firm tofu
1 punnet cherry tomatoes (375g / 13oz)
1/2 bunch basil, leaves torn

1. Halve garlic, if using and rub the cut side over the base of a large salad bowl.

2. Combine vinegar with 2 tablespoons extra virgin olive oil in the bowl. Season with salt & pepper.

3. Tear tofu into chunks and toss in the dressing.

4. Halve tomatoes and add to the salad with the basil leaves.

5. Toss, taste and season.