Serbian Tomato Basil Salad with Olive Oil and Balsamic

The summer table's constant companion — ripe tomatoes sliced thick, white onion rings, and torn fresh basil, dressed simply with extra-virgin olive oil and a drizzle of balsamic glaze. Nothing more, nothing less.

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Ingredients

  • 600g ripe organic beef tomatoes or heirloom tomatoes (about 3–4 large)
  • 1 medium white or red onion, thinly sliced into rings
  • 1 small bunch fresh basil (about 20–25 leaves)
  • 3 tbsp best-quality extra-virgin olive oil
  • 1–2 tbsp balsamic glaze (see FAQ for homemade version)
  • 1/2 tsp coarse sea salt, or to taste
  • Freshly cracked black pepper to taste

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Salad spinner — Dries greens so dressing clings instead of pooling at the bottom.
  • Mandoline slicer — Uniform thin slices of fennel, cucumber, and radish in seconds.
  • Large wood salad bowl — Season it — oil from dressings builds flavor in the wood over time.

Instructions

  1. Slice the tomatoes into rounds 5–8mm thick. Arrange overlapping on a wide flat plate or platter.
  2. Scatter the onion rings over the tomatoes. Tear the basil leaves by hand and distribute evenly.
  3. Drizzle the extra-virgin olive oil over everything generously. Follow with the balsamic glaze in a slow, thin drizzle — less is more.
  4. Season with coarse salt and freshly cracked pepper.
  5. Let the salad rest 5–10 minutes at room temperature before serving — the salt draws a little juice from the tomatoes that mixes with the oil into a natural dressing.
  6. Serve at room temperature alongside grilled meats, roasted dishes, or with crusty bread to soak up the juices.

FAQ

How do I make my own balsamic glaze?

Pour 250ml of good balsamic vinegar into a small saucepan. Simmer over low heat 15–20 minutes, stirring occasionally, until reduced by half and coating a spoon. Cool before using — it thickens further as it cools.

Which tomatoes work best?

The ripest, most flavourful tomato you can find — in Serbia often oxheart (volujsko srce) in late summer. Look for tomatoes that smell intensely fruity at the stem. Never refrigerate before serving.

Can I add other vegetables?

Classic Serbian tomato salad is tomato, onion, oil. Cucumber or green pepper moves it toward šopska salata territory. For this recipe, keep it pure.

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