summer tomato and blackberry salad with tulsi crema

Summer’s freshest flavors come together in this vibrant salad that balances sweetness, brightness, and creaminess in every bite. Ripe heirloom tomatoes and juicy blackberries provide a colorful foundation, while thinly sliced sweet onions add a mellow crunch. It’s a dish that feels just right for the height of summer—light, refreshing, and full of seasonal goodness.

What really elevates this salad is the herb crema, to take advantage of this week’s tulsi basil, a variety of basil that’s both fragrant and slightly minty on its own. Grown locally and prized for its bright, peppery undertones, tulsi blends beautifully with the tangy sour cream and citrus in the dressing. You’ll get the same cool, herbal finish with an extra layer of depth from this special North Carolina-grown variety.

Served chilled or at room temperature, this salad makes an excellent side for grilled proteins, picnic fare, or a light lunch on its own. It’s a beautiful way to enjoy what’s in season while exploring a more adventurous take on summer herbs. With tulsi in the mix, you’re getting both flavor and a little functional boost—this traditional plant has long been appreciated for its calming and anti-inflammatory properties.

Photo and recipe adapted from

luna cafe

Visit their site to see the original recipe or scroll down for our interpretation.

summer tomato, sweet onion & blackberry salad with tulsi basil crema

prep time: 30 min

cook time: 0 min

4-6 servings

Ingredients for tulsi basil pesto

1 cups fresh tulsi basil

1/4 cup fresh mint

1 cup hazelnuts, lightly toasted and skinned

1/2 cup grated Parmesan

2 large garlic cloves

lemon (2 tbsp juice and zest)

1 cup grapeseed oil (or part cold pressed, extra virgin olive oil and part canola oil)

fine sea salt, to taste

Ingredients for tulsi basil crema

1/2 cup fresh goat cheese (or cream cheese)

1/2 cup tulsi basil pesto

fine sea salt, to taste

Ingredients blackberry honey mustard vinaigrette

1 cup ripe blackberries

1/2 cup cold-pressed, extra virgin olive oil

1/4 cup blackberry vinegar or rice wine vinegar

2 tablespoons freshly squeezed lemon juice

2 tablespoons wildflower honey

1 teaspoon Dijon mustard

2 tablespoons sweet onion

1 large clove garlic, peeled, and then minced or pressed

fine sea salt and freshly ground black pepper, to taste

salad

lettuce or mixed salad greens

2-3 large tomatoes or 2-3 pints cherry tomatoes

1 cup ripe blackberries

3-4 spring onions or sweet onion

preparation

1. prep the vegetables.
   peel the garlic. chop sweet onion. stem and half cherry tomatoes, chop whole tomatoes.

2. Blanch the tulsi basil, just a few seconds in boiling water than ice bath. Tulsi can have a stronger flavor than traditional basil and this helps capture the mellow and minty tones of the herb.

3. To make Tulsi Basil Pesto:
   Add all dry pesto ingredients to a blender or processor.

   With the machine running, slowly add the lemon juice and oil, and process until the desired consistency. Taste and add salt as needed.

   Remove 1/2 cup of pesto for the crèma. Put the remaining 1 cup of pesto in a container, cover, and refrigerate until needed in another dish. Would make great pasta sauce with some fresh tomatoes!

4. To make Tulsi Basil Crema:

   In blender or processor, process the goat cheese until smooth.
   Add 1/2 cup of Tulsi Basil Pesto. Process until incorporated.
   Should yield approximately 1 cup of crèma.
   Scoop into a bowl, cover, and refrigerate.

5. To make Blackberry Honey Mustard Vinaigrette:
   In blender or processor, puree 1 cup blackberries, olive oil, vinegar, lemon juice, honey, mustard, onion, garlic, and mint. Taste and adjust balance of flavors as necessary, particularly the balance between vinegar, honey, and mustard. Season to taste with salt and pepper.

6. To serve as salad:

   Serve crema on a plate beside combined lettuce mix and tomatoes to taste,, extra pesto if you like and drizzle with blackberry honey vinaigrette.

7. Optionally, pairs well with fresh bread, like baguettes, biscuits or scones.

8. Enjoy!

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