Ingrid’s Tomato Salad

As a child, this was my favorite salad in the summer. As an adult, it still is! When my Mom would send me across the yard to the garden to pick some basil, I knew this salad was coming soon. This is how I learned to like tomatoes. I would dip fresh Italian bread in the “juice.” When I made it for one of my sons and he did the same thing, there was a big smile on my face. Use fresh, ripe tomatoes for maximum flavor. Get some from the farmers market or, even better, grow your own. Serves 1 to 3.

Kitchen Dads™ - Ingrid's Tomato Salad

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 1 to 3 servings


  • 1 large tomato, or two small
  • 3-4 basil leaves
  • 1 clove of garlic
  • 1/3 cup of canola or sunflower oil
  • Salt and pepper to taste


  1. Remove the core from the tomato. (Take a small knife and cut around the core at an angle and then remove the core.) Cut into 1 inch chunks.
  2. Prepare the garlic. Start by using the side of the knife to push down on the garlic so that the outer peel or skin is loosened. Remove the peel. Cut the garlic into small chunks.
  3. Tear 3-4 basil leaves into large chunks and then place them into the bowl with tomatoes and garlic.
  4. Salt and pepper to taste
  5. Add canola or sunflower oil.
  6. Lightly mix with a fork.
  7. Serve with crusty bread for dipping into the tomato juice and then save the rest of the tomatoes for a fork.

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