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.
It’s peak tomato season in Houston (and my garden!) so it felt appropriate to share this super simple cherry tomato salad. Sweet and juicy cherry tomatoes are topped with a flavorful basil chive oil and finished with a sprinkle of toasted pine nuts and sea salt. If you want to take it a smidge further, you can add a splash of fresh lemon juice or white wine vinegar for a touch of acidity. That’s it! Super simple but packed with summery flavors.
Grab These Ingredients
You only need a handful of ingredients to make this simple and delicious salad. Here’s what you need:
- Cherry Tomatoes — use any variety you like! I used a mix of Sunrise Bumblebee and Sun Gold tomatoes from my garden with a few larger cocktail tomatoes. The important thing is that you choose a variety that you like the taste of since they comprise the majority of the recipe.
- Basil — fresh basil flavors the oil and pairs perfectly with the tomatoes. Feel free to use a standard Italian variety. I used lemon basil from my garden.
- Chives — fresh onion chives add a depth of flavor to the herb oil that pairs well with both the basil and the tomatoes. If you don’t like chives, just double up on the basil!
- Extra Virgin Olive Oil — this is the time to use a good-flavored olive oil since it is front and center in this recipe. I love to use this one these days but you can use any brand you like!
- Salt — you’ll add a touch of salt to the herb oil then sprinkle some on the finished salad. I like to use a finely ground sea salt in the oil, then finish with a bit of flaky sea salt such as Maldon.
- Toasted Pine Nuts — toasted pine nuts add a lovely, nutty flavor and delightful crunch to the salad. You can substitute with toasted sunflower seeds if you like since they’re more affordable and easier to find!
Make the Basil Chive Oil
It might sound fancy, but making the basil chive oil couldn’t be simpler. You’ll need either a food processor or an immersion blender and a tall jar. If you’re using a food processor, add the herbs and pulse several times until they are finely chopped. Then, with the blade running on the low setting, slowly add the olive oil. The oil is ready once everything looks emulsified and the oil is a lovely, deep shade of green. If you’re using an immersion blender, you’ll add the herbs to a tall jar and pulse with the blender until the herbs are finely chopped. Use one hand to hold the blender and keep it running while you slowly add the oil. Blend in a small pinch of salt then you’re done! Keep leftover oil in an airtight container in the fridge and use within a week.
Composing the Cherry Tomato Salad
Once you’ve made the basil chive oil, putting everything together is a breeze. Cut the cherry tomatoes in half or in quarters then arrange them on a large plate or platter. Sprinkle the toasted pine nuts over the top, then drizzle with some of the basil chive oil. Finish with a sprinkle of flaky sea salt. If you prefer a more acidic taste, feel free to add a squeeze of fresh lemon juice or a few dashes of white wine vinegar. Serve as-is or alongside your favorite bread to soak up the juices!
Recipe Tips
- 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.
- In season, sun-ripened tomatoes will taste the absolute best so try to source them from a local farm (or friend’s garden)!
- Make sure to fully emulsify the herbs into the oil. The oil should look smooth and be dark green in color. You shouldn’t see any larger pieces of herbs in it.
Looking for other recipes for tomato season? Try my favorite cucumber tomato salad or this fresh tomato tart with basil pesto!
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Cherry Tomato Salad with Basil Chive Oil
- Total Time: 10 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
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
- 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
