20-Minute Fresh Tomato Basil Salad with Parmesan
Bright summer salad combining ripe tomatoes marinated in garlic-lemon vinaigrette with crisp romaine, fresh basil, and sharp parmesan. Basil and cheese are added just before serving to prevent discoloration and preserve their vibrant flavors.
Ingredients
- ¼ cup olive oil
- 2 tablespoon lemon juice
- 2 garlic cloves, crushed
- ¼ teaspoon salt
- ½ teaspoon pepper, freshly ground
- 4 large tomatoes, cut in chunks
- ¼ cup fresh basil, cut into 1/4-inch strips
- ⅓ cup parmesan cheese, freshly grated
- 1 romaine lettuce, broken up
Instructions
- 1
Whisk together lemon juice, garlic, salt, and pepper, then slowly add olive oil.
- 2
Add tomatoes to dressing and let sit at room temperature for a couple hours.
- 3
Cut basil into thin strips just before serving to prevent blackening.
- 4
Toss together with romaine lettuce.
- 5
Add basil and parmesan cheese at the last minute before serving.
Tips
Cut basil immediately before serving to prevent oxidation and darkening.
Room temperature marinating time allows flavors to meld and tomatoes to release their juices.
Good to Know
Store dressed salad (without basil and cheese) in refrigerator up to 4 hours. Add basil and parmesan within 15 minutes of serving.
Prepare vinaigrette and marinate tomatoes up to 2 hours ahead. Wash and break romaine, but add to salad just before serving.
Serve at room temperature or chilled, depending on preference.
Common Mistakes
Add basil too early to avoid blackening and loss of color.
Don't skip the marinating time to allow flavors to develop and meld.