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tomato saffron salad_
Those Vegan Chefs

Saffron Tomato Salad

5 from 2 votes
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. 
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 as a side
Course: Salad
Cuisine: American
Calories: 83
Ingredients Method Notes

Ingredients
  

  • 1-2 shallots peeled, thinly sliced
  • 2 cups heirloom cherry tomatoes cut in half
  • 1-2 garlic cloves minced
  • 2 Tbsp parsley chopped
  • ½ tsp salt kosher
  • 1 Tbsp red wine vinegar
  • 2 Tbsp olive oil extra virgin
  • 2 Tbsp Thai basil chiffonade
  • 1 pinch saffron

Method
 

How to make Saffron Tomato Salad
  1. Gently heat the extra virgin olive oil over low heat. Add the shallots and minced garlic cooking for 2 minutes.
  2. 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.
  3. Add the red wine vinegar to the saffron olive oil mixture.
  4. Place the cut tomatoes in a bowl, and add the chopped parsley, and the saffron oil. Mix to combine, and season with kosher salt.

Notes

Nutritional values are an estimate.