Heirloom tomatoes come in several beautiful colors.  For an interesting presentation slice, quarter and halve them.

This simple and delish salad is courtesy of Bryant Terry from his Afro-Vegan cookbook.


2 lbs. of heirloom tomatoes of varying shapes, sizes, and colors

Best quality extra-virgin olive oil for drizzling

Freshly ground black pepper

Basil Salt

1/4 C. coarse sea salt

¼ C. packed minced fresh basil

Preheat the oven to 175F. Line a small rimmed baking sheet with parchment paper. Combine salt and basil in a spice grinder and process until finely ground. Spread the mixture on a lined baking sheet and bake for 15 minutes, stirring occasionally.  Turn off the oven and leave the mixture in the oven to dry for 30 minutes.  Remove from the oven and let cool. Transfer to a jar and seal tightly.  Stored at room temperature it will keep for 6 months.



Cut the tomatoes in various ways; sliced, halved, and quartered.

Divide the tomatoes on 4 separate plates or serve in a large shallow salad bowl.

Arrange the tomatoes so that each is evenly drizzled with the olive oil and basil salt


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