Red and Yellow Tomato Salad with Basil Olives and Onions
Brighten up your table with this stunning Red and Yellow Tomato Salad with Basil, Olives, and Onions—a vibrant dish that celebrates the peak of tomato season. Featuring juicy heirloom tomatoes in contrasting hues, this salad is layered with sweet red onions, aromatic fresh basil, and briny Kalamata olives for a medley of bold Mediterranean flavors. A drizzle of tangy balsamic vinaigrette and the optional addition of creamy feta cheese elevate this simple yet elegant salad to new heights. Ready in just 15 minutes with no cooking required, this gluten-free, vegetarian dish is perfect as a refreshing starter or a colorful side. Whether you're hosting a summer gathering or enjoying a quick weeknight meal, this visually stunning and flavor-packed salad is sure to impress.
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Recipe Information
Ingredients
- 3 medium Red heirloom tomatoes
- 3 medium Yellow heirloom tomatoes
- 1 small Red onion
- 10 large leaves Fresh basil leaves
- 0.5 cup Pitted Kalamata olives
- 3 tablespoons Extra-virgin olive oil
- 1.5 tablespoons Balsamic vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 cup Crumbled feta cheese (optional)
Instructions
Wash and pat dry the red and yellow heirloom tomatoes. Slice them into 1/4-inch thick rounds and set aside.
Peel and thinly slice the red onion into rings or half-moons, depending on your preference.
Roughly tear the basil leaves into smaller pieces or leave them whole for a more rustic presentation.
In a large serving platter or salad bowl, arrange the tomato slices in an alternating pattern of red and yellow for a beautiful visual presentation.
Scatter the sliced red onions, basil leaves, and Kalamata olives over the tomato slices.
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, salt, and freshly ground black pepper to create the dressing.
Drizzle the dressing evenly over the salad, ensuring all the elements are lightly coated.
If desired, sprinkle the crumbled feta cheese over the salad for an added touch of creaminess and flavor.
Serve immediately or let the salad sit for 5–10 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 30.6 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
