Description
This cherry tomato salad with basil chive oil is super simple to make and packed with fresh, summery flavors. The best part is that there is no cooking involved! Enjoy this salad as a side or appetizer along with some crusty bread to soak up the tomatoes juices and basil chive oil.
Ingredients
Units
Scale
- 1/2 cup chives, loosely packed
- 1/2 cup basil, loosely packed
- 1/2 cup extra virgin olive oil
- sea salt, to taste
- 1 1/2 pints cherry tomatoes
- 1/4 cup pine nuts, toasted
- optional: lemon juice or white wine vinegar
Instructions
- Make the basil chive oil first. You can do this with an immersion blender or a food processor. If you’re using an immersion blender, add the herbs to a tall jar or container that has a 24-ounce capacity or larger. Use the blender to chop the herbs. Alternately, add the herbs to the bowl of a food processor and pulse several times until the herbs are chopped. With the blender or processor running, slowly pour the olive oil in. Blend until the herbs are fully emulsified and the oil is a lovely deep shade of green. Stir a pinch or two of salt into the oil and set it aside.
- Cut the cherry tomatoes in half or in quarters, depending on their size. Arrange them on a platter. Sprinkle the toasted pine nuts over the top then drizzle some of the basil chive oil over the top. Finish with a sprinkle of salt. If you prefer, you can squeeze some fresh lemon juice over the top of the tomatoes or drizzle them with some white wine vinegar.
- Serve immediately and enjoy!
Notes
- This salad is best enjoyed right after it is made. If you prefer, you can make the basil chive oil up to a week ahead of time and keep it in the fridge until you’re ready to make the salad. The oil will solidify in the fridge but you can place the jar or container in a bowl of warm (not hot) water to help it come back to a liquid state.
- You will most likely have leftover basil chive oil. Keep it in the fridge and use it within a week. Drizzle it over roasted veggies, use it as a dip for bread, or stir it into salad dressings.
- Use toasted sunflower seeds in place of the pine nuts for a more budget friendly option.
- Prep Time: 10 minutes
- Category: side