Tomatoes On Basil Chiffonade Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianMain Ingredient


 Fresh basil2 Cup (32 tbs), packed
 Tomatoes1 Pound, cut into 1-inch wedges
 Garlic4 Clove (20 gm), bruised
 Chopped capers2 Teaspoon
 Extra-virgin olive oil1 Cup (16 tbs)
 Freshly ground pepper1⁄2 Teaspoon
 Salt1⁄8 Teaspoon
 White wine vinegar2 Teaspoon
 Curly endive3 Cup (48 tbs), torn into pieces

Nutrition Facts

Serving size

Calories 538 Calories from Fat 502

% Daily Value*

Total Fat 54 g83.2%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 96.6 mg4%

Total Carbohydrates 8 g2.8%

Dietary Fiber 3 g11.9%

Sugars 3.2 g

Protein 2 g4.6%

Vitamin A 47.9% Vitamin C 34.7%

Calcium 7.3% Iron 7.1%

*Based on a 2000 Calorie diet


1) With a sharp knife, chop 1 cup of the basil.

2) In a medium bowl, add the tomatoes, garlic, capers, olive oil, pepper and chopped basil to combine.
3) Toss all together to coat the tomatoes with oil. Cover with plastic wrap and refrigerate overnight.
4) Reserve the marinade from tomato-basil mixture by pouring off.
5) In a measuring cup, pour in 1/4 cup of the marinade and stir in salt and vinegar.

6) In 4 salad plates, distribute the endive in equal parts.
7) With a sharp knife, make fine shreds of remaining 1cup basil. Sprinkle this evenly over endive.
8) Nicely arrange the tomato wedges on top of the basil.

9) Drizzle 1 tablespoon of the dressing over each plate to serve.

The extra marinade may be reserved and used as a salad dressing or to marinate more tomatoes.