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Tomato-Potato Salad with Basil

The potatoes taste best hot off the grill with the cool tomatoes, but they can also be served at room temperature.

  • servings: 4




  • 4 to 6 red potatoes (about 1 pound), cut into 1/4-inch-thick slices
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 to 3 large, ripe tomatoes (enough for 12 slices)
  • 16 fresh basil leaves, half green and half purple basil, if available
  • Balsamic vinegar


  1. Step 1

    Brush potato slices lightly with oil and sprinkle with salt and pepper. Place on a medium-hot grill and cook, covered, 3 to 5 minutes on each side, or until tender.

  2. Step 2

    Slice tomatoes and arrange on plates along with potatoes, tucking basil leaves among them.

  3. Step 3

    Drizzle with vinegar and additional oil, and sprinkle with salt and pepper to taste.

Martha Stewart Living, August/September Late Summer 1993