Tomato salad over a basil lake


I saw Jamie Oliver make this delicious tomato salad on a basil lake on a TV show, and it seemed like a very original way to make a salad. The fun thing about this recipe is that it is seasoned at the moment of eating it, by mixing the assorted tomatoes with the seasoning that is at the base of the plate.

The combination of different varieties of tomato and the use of different aromatic herbs makes the result really delicious. Be sure to try this original summer salad.


For 2 persons
  • Tomato of different varieties (raf, kumato, cherry, etc)
  • Fresh basil in leaves
  • Arugula
  • Assorted aromatic herbs
  • Salt to taste
  • Lemon juice to taste

How to make a tomato salad over a basil lake

Difficulty: Easy
  • Total time 5m
  • Elaboration 5m

We start by preparing the salad dressing, which will be our basil lake. We use a good bunch of fresh basil, which is now just right, freshly cut from our pot or bought at the supermarket. We put it in the blender glass with 50 ml of extra virgin olive oil and the juice of half a lemon. We grind it for a while and reserve it.

We cut the assorted tomatoes into small pieces. The fun thing is to give different cuts to the different types of tomato. So we cut the cherrys in half, the raf in segments and the kumato in eighths, for example, so that we can have different shapes and different colors.

The best thing is that we can use all kinds of tomatoes, the more varieties we use the better. This time I prepared it with raf tomatoes, black kumato tomatoes and small cherry tomatoes, but you can give it your personal touch if you use pink tomatoes, yellow pearl tomatoes, or whatever fresh and tasty tomato you have.

We place our basil juice in the bottom of a bowl, and we tilt it until its entire surface is well covered, forming a lake at the bottom with our homemade dressing. Then, carefully, we place the assorted tomatoes in the central area, ensuring that the salad is high enough and that the bottom can be seen well.

To finish, we add some arugula leaves and young shoots of lettuce, parsley, watercress or any leafy vegetable you have at home and we take it to the table without stirring. Add a string of olive oil, sprinkle with a few crystals of fleur de sel and take it to the table.

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