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–+ servings
A Gremolata Topped Tomato Salad served on a white platter on top of a green napkin.
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Gremolata Topped Tomato Salad

This fresh and vibrant Gremolata Topped Tomato Salad made with ripe tomatoes, basil, parsley, lemon zest, and extra virgin olive oil. It's an easy Mediterranean-inspired salad that is perfect for summer gatherings, barbecues, and light lunches.
Prep Time5 minutes
Total Time5 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Keyword: basil, extra virgin olive oil, flaky sea salt, heirloom tomatoes, lemon zest, parsley, red wine vinegar
Servings: 4 people
Calories: 138.2kcal

Equipment

  • Sharp knife
  • chopping board
  • small mixing bowl
  • Citrus zester or fine grater
  • serving platter

Ingredients

  • 800 g tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon sea salt
  • 2 tablespoons fresh parsley finely chopped
  • 1 lemon zest only
  • 1 handful fresh basil leaves

Instructions

  • Wash and slice the tomatoes into thick slices or wedges. Arrange them on a serving platter.
  • In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and salt.
  • Combine the chopped parsley and lemon zest in a separate bowl.
  • Drizzle the dressing evenly over the tomatoes. Scatter over the torn basil leaves.
  • Sprinkle the parsley and lemon zest mixture over the top just before serving.

Nutrition

Calories: 138.2kcal | Carbohydrates: 10.45g | Protein: 2.14g | Fat: 11g | Saturated Fat: 1.52g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.74g | Sodium: 302.88mg | Potassium: 525.44mg | Fiber: 3.23g | Sugar: 5.96g | Vitamin A: 1866.8IU | Vitamin C: 44.48mg | Calcium: 31.18mg | Iron: 0.92mg