Tomato Salad with Basil–Pine Nut Dressing

This recipe makes a nice addition to any summer celebration, but shy away from it if nightshade vegetables, such as tomatoes, trigger inflammation in your body.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 2 pints ripe cherry tomatoes, halved
  • 1 large red onion, thinly sliced
  • 3 Tbsp. extra-virgin olive oil
  • ⅓ cup pine nuts
  • ½ bunch fresh basil leaves, torn
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper


  • Combine tomatoes and onion in a mixing bowl and drizzle with oil; set aside.
  • Dry-sauté the pine nuts (without oil) over medium heat until light brown, 1 to 2 minutes. Let cool, then stir the pine nuts, basil leaves, salt, and pepper into the tomato mixture. Adjust seasonings to taste.