Freshly Sliced Tomatoes and Basil Chiffonade

Freshly sliced tomatoes and basil chiffonade is such a clever way to use vegetables such as a ripe, juicy tomato and create a memorable and decadent appetizer. If you’re wondering how to cut up fresh basil, cut basil ribbons or how basil leaves chiffonade you’re in the right place!

This is a most delicious way to enjoy fresh tomatoes. Simple yet divine. Thanks to my bestie Maria for giving me this recipe. It’s amazing just like she is!

Last year, Maria got some large homegrown tomatoes from a friend. She told me they were really large and wanted to eat them fresh instead of cooking them.

She came up with this simple recipe featuring freshly sliced tomatoes and basil chiffonade that’s actually served in many restaurants. Basil ribbons make this recipe look elegant and this fresh tomato recipe tastes divine.

Nothing like a freshly sliced tomato with a drizzle of olive oil and a ribbon of fresh basil.

Top that off with some coarse sea salt and black pepper for a burst of freshness in your mouth.

Tomato and basil is a healthy and naturally sweet tasting side dish to accompany any main course or great for an appetizer. Which is how this is served in restaurants and sometimes served with sliced mozzarella cheese.

This tomato and basil recipe is easily doubled or tripled for a larger number of people. And basil chiffonade with fresh tomatoes looks really nice on a buffet table with other appetizers.

Chiffonade cut basil and fresh tomatoes is also great to bring for barbecues or picnics for a fresh side dish. And don’t forget about potluck dinners! Be the star who brings the freshest, healthiest and most beautiful dish.

What is basil chiffonade?

If you’re new to working with herbs then you may not be sure how to cut basil chiffonade. Or, are asking what is basil chiffonade anyway. If you’re cutting basil leaves chiffonade, this means you’re cutting the leaves into thin strips. It’s a nice look because the thin-cut strips curl, transforming the herb into a fancy garnish of basil ribbons.

Just a note, for those of you who have not heard of chiffonade or wonder what chiffonade is, here is the definition….

Chiffonade is a fancy culinary word for a way to cut basil ribbons or other leafy greens.

“Chiffonade” is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips or ribbons.

How to chiffonade basil?

To chiffonade basil, stack the leaves, roll them tightly, then slice the leaves very thinly. Then, when the basil ribbons or strips are sprinkled over a dish they make for a beautiful presentation.

Now you know what chiffonade cut is and how easy you can make any dish look so appetizing and seem fancy without much fuss or preparation.

One very important note, only prep the leaves right before you are going to sprinkle. They can turn dark and wilt if let to sit out once they are cut.

What is the Difference Between Chiffonade and Julienne?

While these are both knife techniques, “julienne” is when you cut firm vegetables into thinly sliced sticks and “chiffonade” refers to cutting thin ribbons of leafy vegetables and herbs. So while they both mean slice into thin strips, the terms are specific to different types of vegetables.

Are you ready to make freshly sliced tomatoes and basil chiffonade?

Just a few ingredients and you too will be enjoying the freshness.

 

 

Here’s what you’ll need…

 

 

 

 

 

 

Freshly Sliced Tomatoes and Basil Chiffonade

Yields: 2 servings

 

What you’ll need to make this most delicious and fresh tasting recipe…

Ingredients:

• 2 large ripe tomatoes, home grown or vine ripe from the market are good choices
• fresh basil leaves, chiffonade cut
• 1 garlic clove finely minced, (photos shows the garlic chopped, I suggest to mince since it’s a little too strong chopped)
• 2-4 tbsp extra virgin olive oil
• coarse sea salt and ground pepper to taste

 

 

 

 

Add some parmesan cheese!

 

 

 

 

Three simple steps to total deliciousness…

 

Directions:

1. Slice tomatoes on the thicker side. Lay them out on a plate.
2. Sprinkle tomatoes with salt and pepper, drizzle oil.
3. To chiffonade the basil, simply take off the leaves, stack them up one on top of the other. Roll up like a cigar. Now with a sharp knife, cut into thin strips. Gently break apart while sprinkling them over the tomatoes.

 

 

Here’s another delicious and fresh recipe made with tomatoes and basil…

 

 

 

Tomato and Basil Salad Recipe:

If you want to transform your freshly sliced tomatoes and basil chiffonade into a tomato and basil salad, you just need a couple more tomatoes.

Ingredients:

• 2 tablespoons balsamic vinegar
• 4 medium tomatoes, cut into wedges
• 1 garlic clove finely minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons basil leaves, chiffonade cut
• coarse sea salt and ground pepper to taste

How to Make Tomato and Basil Salad:

Cut tomatoes into wedges. Lay them out on a plate.

Sprinkle tomato wedges with garlic, salt and pepper, drizzle oil.

To chiffonade the basil, stack basil leaves and roll up like a cigar. With a sharp knife, cut the basil leaves into thin strips. Gently break apart while sprinkling them over the tomatoes like a garnish. Enjoy!

 

Here is a delicious fresh tomato dish to enjoy….

Hummus with Fresh Bruschetta

 

One more delicious fresh tomato and zucchini recipe to see….