Neapolitan Tomato Salad! Only five minutes of prep stand between you and this sumptuous and beautiful display of flavor and nutrients!
Neapolitan Tomato Salad
How to Customize a Tomato Salad
Who can resist a fresh tomato salad? And the best part is this salad’s flexibility. What’s growing in your garden or fresh at your farmer’s market? Pick the varieties you like and arrange away. Add some accent peppers or olives for a pop of flavor and visual appeal. I used extra-virgin olive oil, but you can kick the recipe up even further if you have a flavored oil of preference. Add a drizzle of balsamic vinegar and top with Finishing salts which can also enhance the dish. You can’t wrong with this recipe. It will be a salad that goes into your regular rotation–especially in the summer time! Is there anything better than tomatoes rolling off of their garden vines?
This salad is so packed with flavor and nutrients it can be enjoyed alone or as a side to an infinite number of main dishes. My favorite pairing for this salad is with creamy pasta dishes such as my Kicked Up Vegan Macaroni & Cheese or my Creamy Vegan Alfredo!
Neapolitan Tomato Salad
Neapolitan Tomato Salad! Only five minutes of prep stand between you and this sumptuous and beautiful display of flavor and nutrients!
Ingredients
- 4 medium fresh red tomatoes (washed)
- 4 yellow campari tomatoes
- 8 green olives
- 8 Kalamata olives
- 5 fresh basil leaves
- 1/2 teaspoon granulated garlic (add more or less to taste)
- 1/2 teaspoon finely ground sea salt (add more or less to taste)
- 1/4 teaspoon finely ground black pepper (add more or less to taste)
- 2 tablespoons olive oil (add more or less to taste)
Instructions
- 1) Slice red and yellow tomatoes and olives in one quarter inch slices and arrange on larger platter. If using smaller compari tomatoes place these on top of red tomatoes. Then place olives on top of tomatoes.
- 2) Cut basil chiffonade (stack leaves then roll them tightly and slice perpendicular to the roll) and sprinkle evenly over tomatoes and olives. Then evenly sprinkle garlic, salt and black pepper over salad. Finally, drizzle salad with olive oil.
- 3) Salad may be served immediately or allowed to marinate for several minutes. Either way it is delicious!
![New recipe!! Bakery Style Scones wrap a buttery tasting delicate crumb inside with a golden brown exterior. Studded with chocolate chips, they will take your tea time to the next level! π―β
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Anyone who knows me knows I love my scones!β€ I have developed many scone recipes over the years. From Mocha Pumpkin Scones to Golden Pomegranate Scones on Nutritionicity to Berry Burst Scones and Mocha Chocolate Chip Scones which found a home in my new cookbook Eat Well, Be Well-βthereβs much to choose from. All of these round-style scones are super moist and packed with protein. These days though, I have been craving bakery style scones. You knowβthe ones that sit behind the glass case and tease you with their golden brown pie shaped promise.π
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Iβd been hoping that one of the chain stores (Iβm lookinβ at you Panera) would finally make a gluten-free option. Alas, even if they did their recipe probably wouldnβt be plant-based and refined sugar-free, so I decided to take matters into my own hands. What you see before you is the result! I hope you β€ them as much as I do!ππ
Link to the recipe is up top! βοΈ](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Yum! It looks so beautiful and delicious too, love the combination! π
Thanks so much!! It is scrumptious! π