The In-Betweens

Heirloom Tomato Salad

with basil, dill and balsamic vinaigrette

SOUND BITE

When farmers markets are overflowing with gorgeous tomatoes of all varieties, shapes and sizes, take advantage and buy as many as you can carry! This extra-easy but super-tasty salad benefits from peak ripeness and lightly embellishes the tomatoes with fresh herbs, some crumbled feta and a splish-splash of balsamic dressing.

A Bit About Basil

If fresh basil was nominated for an Academy Award, it would in the Best Supporting Actor category. It’s not usually the star, unless you’re making pesto, and it doesn’t demand attention, yet mixed with the right cast of characters, it can steal the scene.

It’s peppery, slightly sweet and its smells of pure summer. And when it meets ripe, juicy heirloom tomatoes?It’s a love story for the ages.

If you’ve ever wondered why basil and tomatoes taste SO GOOD together, it’s science! They share natural flavor compounds that bring out the best in each other. Basically, they’re food soulmates.

When adding fresh basil to recipes, follow these 3 tips:

1. Tearing is better than chopping. Chopping bruises the leaves and makes them darker around the edges, so tearing is better.
 

However, if you need smaller, chopped pieces, try a chiffonade—stack the leaves, roll them up like a little basil cigar, then slice them into delicate ribbons. It keeps the basil looking beautiful and helps distribute its flavor evenly.

2. Add it last. Basil wilts fast, so add it just before serving for maximum impact.

3. Let it shine. Basil works wonders with olive oil, balsamic vinegar and fresh mozzarella—no need to overwhelm it or overcomplicate things.

Fresh basil would easily win the Oscar for its outstanding performance in the summer blockbuster, PESTO, and in this Heirloom Tomato Salad, its supporting role adds unmistakable freshness and flavor. 

Either way, basil always makes the cut. Unless you’re tearing it, of course.