Tomato and Basil Salad Recipe

Tomato and Basil Salad



6 to 8 fresh basil leaves

6 large tomatoes (about 2 pounds)

1 shallot, minced

1 large garlic clove, minced

2 tablespoons balsamic vinegar (preferably aged)

3 tablespoons olive oil

1 tablespoon flaxseed oil (or more olive oil, if flaxseed oil is unavailable)

1 tablespoon minced fresh parsley




Mince half the basil leaves and shred the remaining half.

Cut off the end of the tomatoes and discard. Slice the tomatoes and spread them on a plate. Sprinkle them with a little salt, to taste, and set aside for 20 minutes.

In a bowl, mix the shallot, garlic, vinegar, and whisk in the oils. Add the minced basil and parsley, and season with salt and pepper.

Transfer the tomatoes to a serving platter. Sprinkle the shredded basil. Pour over the dressing and serve immediately.


Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.