Summer is around the corner and so it’s high time we summerize our cuisine. Summer dishes tend to be lighter, juicier, and more vibrant-looking. Winters, on the other hand, have us crave hot and cozy comfort foods, which effectively has us eat more and unsurprisingly may not be the healthiest of trends!
Thereby, to help you with spring-cleaning your wintery diet, I’d love to share with you my tomato shallot basil salad recipe. As per my ongoing effort of offering recipes which are diehard easy to make, this one is truly foolproof.
Simple, though not simple-minded! This lighthearted mix is super zesty. That’s both flavor- and nutrition-wise. Each of its main ingredients — ingeniously encoded within the recipe’s super-original name, recall: tomato basil shallot salad recipe — is delicious and unique on its own, and each is notable for its health-boosting properties.
Tomatoes, as is widely and commonly known, are healthy. Only sad thing about them is their limited availability during the off-season. Though in many ways greenhouse technology is offering viable solutions for making this great vegetable (or is it a fruit?) accessible all year round!
Assuming that the greenhouse company delivering your fruits and vegetable is conscientious, there are many benefits to greenhouse-grown produce. Mucci Farms, for instance, is a Canada-based greenhouse which offers all year round growing, is completely non-GMO, utilizes biologically controlled pest solutions (mustering ‘good bugs’ to help eliminate ‘bad bugs’), uses biomass energy (a renewable energy source that is virtually carbon-neutral and inexhaustible, converting waste products into energy while capturing the CO2 for plant food), and, last but not least, is big on recycling.
In terms of health benefits, shallots are perhaps a little less known for their goodness. Although they are the onions’ close relatives (belonging to the same genus, Allium, whose family also includes garlic), shallots are overall substantially more nutritious than onions.
For one, shallots, pound-for-pound, have more antioxidants, minerals, electrolytes, and vitamins than onions. Additionally, chopping up shallots releases allicin (which is what makes garlic the smelly superfood it is), a compound found to help reduce ‘bad cholesterol’ as well as decrease blood pressure, thereby assisting your blood’s circulation while promoting your heart’s health. Finally, these miniature onions come equipped with antibacterial, antiviral, antifungal, antimutagenic, and antidiabetic properties.
Concluding the tomato shallot basil salad is, evidently, basil. This real cherry on top is a vitamin K and A explosion. Together, these two vitamins will boost your vision, reduce blood clotting, and strengthen your bones.
Once you’ve got all of these wholesome ingredients with each other, lusciously lubricate them with olive oil, adding salt and pepper for flavor breadth.
This resultantly colorful salad mix, besides being very photogenic, is great as an accompanying side to your dinners, as a bruschetta topping, as well as goes down quite nicely munched alone — though watch the shallots’ garlic-like potency! (And, more importantly, smell! which is quite pungent indeed, something my beau has had me realize, as he’s recently into making sliced tomatoes sandwiches topped, copiously, with chopped shallots each and every breakfast for the past week — all’s good, though admittedly no amount of teeth-brushing afterward does anything much in terms of alleviating the shallots’ permeating presence…)
- 4 cups (1L) cherry tomatoes
- 1 shallot
- 8 large basil leaves
- 1 tsp sea salt
- 1 tsp pepper
- 1 tbsp olive oil
- Cut tomatoes into quarters.
- Chop shallot and basil leaves.
- Place everything inside a bowl and drizzle with olive oil.
- Add salt and pepper, and gently mix all ingredients.