Tomato Salad with Deconstructed Pesto

Tomato season is just begging for this easy Tomato Salad with Deconstructed Pesto!

Juicy fresh tomatoes are topped with the ingredients of a classic pesto without bothering to blend them together.

It’s light, it’s simple and it’s the perfect side dish for a picnic, cookout or weeknight dinner.

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What you need for this easy tomato salad

The top priority here is, obviously, the tomatoes. This salad will be best from late August to mid-October when tomatoes are at their peak. I love a gnarly heirloom tomato but a classic red tomato will work perfectly well, too.

Then you simply top the salad with classic pesto ingredients like basil, olive oil, Parmesan cheese and pine nuts, without having to blend them. It’s fresh, it’s summery and it’s so simple!

Besides tomatoes, you’ll also need:

• extra virgin olive oil
• fresh garlic – You can dice the fresh garlic and sprinkle over the salad if you want. But some people find fresh garlic to be too harsh so instead we’re going to infuse garlic flavor into the olive oil.
• fresh basil
• Parmesan cheese
• toasted pine nuts
• red wine vinegar, balsamic vinegar or balsamic glaze – You can buy balsamic glaze by the vinegars at a grocery store. But if you can’t find it, all you have to do is follow the steps below the recipe to reduce balsamic vinegar with some sugar or honey until it thickens up into a delicious syrup.
• flaky sea salt

As for equipment:

• a cutting board (preferably with a moat to catch the tomato juices)
• a chef’s knife for the tomatoes
• a small skillet
• a small saucepan (for the balsamic glaze, if making yourself)
• a vegetable peeler
• a serving platter

How to pick and store tomatoes

You’re looking for tomatoes that feel solid and heavy for their size. Some blemishes and small bruises are fine (you’ll notice my tomatoes in these pictures aren’t perfect) but the bruises shouldn’t be too big or dark.

Once you bring them home, store them at room temperature.

If you don’t have air conditioning and your kitchen gets really hot, you can store them in your fridge but definitely bring them to room temperature before serving. It’s not ideal but it’s fine.

How to make this tomato basil salad

Step 1: In a small skillet, add the olive oil and garlic. Turn heat to medium and let cook, stirring occasionally, until garlic is golden on all sides, about 6-7 minutes. Let cool. Discard garlic (or save for another use) and pour the oil into a small glass cup or bowl. Wipe the skillet out.

Step 2: Add the pine nuts to the skillet and cook over medium heat, stirring and tossing occasionally, until they’re golden brown and smell like popcorn, about 4-5 minutes. Pour into a bowl and let cool.

Step 3: Core the tomatoes (meaning, cut out the dark brown stem spot on top). Slice the tomatoes from top to bottom into 1/4″ thick slices. Arrange them, overlapping slightly, on a platter.

Step 4: Sprinkle with the salt, then drizzle with the garlic oil and any vinegar, if using. Scatter on the basil and pine nuts. Use a vegetable peeler to slice off shavings of Parmesan onto the salad. Drizzle with just a little more oil and vinegar, if you like. Serve immediately.

Just don’t add the salt until the very last second before eating. The salt will eventually draw out the tomatoes’ water and make everything watery.

What to serve with this unpesto pesto salad

This tomato salad would work well with all kinds of summery meals:

Alongside a grilled steak would be perfection.

At a picnic or party alongside this bacon broccoli salad would be great.

Serve it with this Italian Egg Bake for a lovely brunch.

A simple, broiled or pan-fried salmon would round out the meal.

Serve it with this grilled Italian platter for a fresh side dish with all the grilled veggies and sausage.

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Burrata Caprese Salad
2. Citrus Avocado Salad
3. Rainbow Crunch Salad with Almond Butter Dressing
4. Peach, Avocado and Bacon Salad

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