Summertime Tomato Salad

This bright and flavorful salad brings the best of summer straight to your table—with fresh tomatoes, basil, and a simple vinaigrette.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1–2 pounds (0.5–1 kg) assorted fresh tomatoes, sliced into wedges
• ½ cup (12 g) fresh basil, chopped

For the vinaigrette:

• 1 tablespoon balsamic vinegar
• 1 clove garlic
• 3 tablespoons olive oil
• Fresh cracked pepper to taste

Instructions:

1. Place sliced tomatoes and chopped basil on a platter or in a serving bowl.
2. In a mini-chopper or by hand, combine the balsamic vinegar and garlic. Slowly whisk in the olive oil to emulsify.
3. Pour the dressing over the tomato and basil mixture, season with fresh cracked pepper, and serve immediately.

Recipe Notes:

1. Add fresh mozzarella if you tolerate dairy—it pairs beautifully with the tomatoes.
2. Want more flavor? Add thinly sliced red onion or a splash of lemon juice.
3. Best eaten fresh, but leftovers can be stored in the fridge for up to 24 hours.

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