Herbed Tomato Salad
Tomatoes and basil are a classic combination; this colorful salad dressed with basil-infused oil offers another method of marrying them.
Martha Stewart Living, Spring 1991, Martha Stewart Living, Spring 1991
Gallery
Recipe Summary
Ingredients
Directions
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.