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Herbed Tomato Salad

Tomatoes and basil are a classic combination; this colorful salad dressed with basil-infused oil offers another method of marrying them.

  • Servings: 6

Source: Martha Stewart Living, Spring 1991


  • 1 pint red cherry tomatoes, halved
  • 1 pint yellow pear tomatoes, halved
  • 1 tablespoon coarsely chopped flat-leaf parsley
  • 1 tablespoon fresh chervil leaves
  • 1 leaf lemon basil, rolled and cut into thin strips
  • 1/3 cup basil oil (see note)
  • Salt and freshly ground black pepper


  1. In a salad bowl, toss together all ingredients except salt and pepper. Season just before serving.

Cook's Notes

To make basil oil, pick the leaves from 2 large bunches of basil and gently pack into a wide-mouthed pint bottle or jar. Fill the jar almost to the top with extra-virgin olive oil and let sit, uncovered, at room temperature for 2 hours. Cover and store in refrigerator. The oil will be ready for use in 1 week; it can be kept in the refrigerator for up to 4 weeks or in the freezer for up to 4 months.

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