Fresh garden tomatoes are on of the greatest pleasures of summer. I can’t wait to eat fresh picked tomatoes from the garden, farm stand, or farmers market. I loathe eating tomatoes from the supermarket, especially in the winter. They have little to no flavor.
My dad grew the most amazing beefsteak tomatoes in his garden, they were so sweet and juicy. My mother would slice and layer them with basil, garlic, olive oil, salt, and pepper. Simple but so delicious. This side dish goes well with grilled meats. Perfect for the summer.
For a variation you can also layer with sliced buffalo mozzarella.
Watch my video on how to mince garlic:
Layered Tomato Salad with Basil Chiffonade
Difficulty Rating: Easy
Makes 6 servings.
4 large ripe tomatoes (about 3-pounds), cut in 1/4-inch thick slices
1 clove garlic, finely minced
Fresh basil (approximately 0.5 ounce)
4 to 5 tablespoons extra-virgin olive oil
1/2 to 3/4 teaspoon vinegar (optional)
Fresh ground pepper
Step 1. Make the Basil Chiffonade: To cut the cut the basil leaves chiffonade style, remove the leaves from the stems, lay several leaves flat (about 4 at a time) cut them in half lengthwise and stack them one on top of the other. Using a sharp knife, cut into thin ribbons.
Step 2: Make the Tomato Layers: Place one layer of tomatoes on a 10 to 12-inch round serving dish.
Lightly smear some garlic on each tomato slice and season with salt and pepper. A little garlic goes a long way.
Sprinkle a few drops of vinegar on top if using, then drizzle the tomato slices with some of the olive oil. Garnish with some of the basil leaves. Repeat layering remaining tomato slices as instructed. You should have 3-4 layers.