This saffron tomato salad has Thai basil and saffron running through it. The summer ripeness of the tomatoes with bright sweet flavors full of juiciness makes for a delightful salad. We originally paired this salad with the Corn Fritters but it can stand on it's own as a salad side dish.
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WHAT YOU NEED...
Tomatoes: is the anchor to this Saffron Tomato Salad. We recommend heirloom cherry tomatoes but it could work with just about any tomato you like.
Saffron: brings a floral sweetness to the dish. High in antioxidants, this herb will serve on many levels.
Shallots: are yet another ingredient that brings subtle sweetness with enough umami to round out the flavors.
Garlic: brings a needed punch to the sweetness that pairs perfectly with the shallots and enhances the floral saffron.
Thai Basil: give a needed herbaceous and freshness to the salad helps meld all the flavors together.
How To Make Saffron Tomato Salad
Ingredients for the saffron tomato salad before and after processing.
Cooking the shallots and garlic with extra virgin olive oil then adding the saffron and salt.
Combine all ingredients together and toss to combine.
You can make this salad a day ahead of time and it will get better for the next day as the flavors meld together.
Don't forget to season the salad with some salt.
Substitutions & Swaps
Saffron: Saffron is very expensive. If this is too much you can easily leave it out.
Thai Basil: Regular basil will work just fine as a substitute.
Shallots: If you can't find shallots, yellow onions will work or leeks would be a nice as well.
Saffron Tomato Salad
Servings: 4 as a side
This saffron tomato salad has Thai basil and saffron running through it. The summer ripeness of the tomatoes with bright sweet flavors full of juiciness makes for a delightful salad.Print Recipe
How to make Saffron Tomato Salad
- Gently heat the extra virgin olive oil over low heat. Add the shallots and minced garlic cooking for 2 minutes.
- The shallots and garlic should not take on any color. Remove the oil from the heat and add the saffron. Allow the saffron to steep for 5 minutes.
- Add the red wine vinegar to the saffron olive oil mixture.
- Place the cut tomatoes in a bowl, and add the chopped parsley, and the saffron oil. Mix to combine, and season with kosher salt.
Nutritional values are an estimate.
Calories: 83kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 21mg | Calcium: 17mg | Iron: 1mg