Garlic and Basil Sea Salt

Garlic Basil Sea Salt

Mother’s Day was the final salad with lettuces from the garden. I am going through deep withdrawal! I was eating salads every day for lunch and loving it. So many ways to eat lettuce and yet too short a season. It is far too hot and humid here now for the lettuce to survive. The good news though, tomatoes are just around the corner.

As I’ve said before we have 51 tomato plants. I am still not sure how that happened, but I look forward to all the ways I can eat my garden’s bounty. In anticipation of all the tomatoes I came up with this seasoned salt.

Garlic Basil Sea Salt

I have thought about making garlic salt for a while now, we use it so often. You know, the kind you buy in the jar with parsley flakes in it. Then I pondered my dear tomatoes. There is nothing quite like fresh tomatoes, sliced and simply sprinkled with salt and pepper.

My other favorite way to eat tomatoes is in the form of a caprese salad. So I figured why not put the basil in the garlic salt instead of parsley. Now I will be able to enjoy a fresh tomato with basil, without having to make an entire caprese salad every time. Don’t get me wrong, I will still be eating tomatoes, basil and mozzarella in just about any form imaginable, but this will be quick and easy.

Garlic Basil Sea Salt

Garlic and Basil Sea Salt
1/2 c. coarse sea salt
3 Tbs. fresh basil, finely minced
3 cloves garlic, finely minced

Preheat oven to 200 degrees. Mix all the ingredients together thoroughly. Place a piece of foil on a baking sheet, folding the edges up. Spread the salt on the foil so there are no clumps. Bake for about 20 minutes until the basil and garlic are dried. As soon as you remove it from the oven rub the back of a spoon over the salt to break up any clumps that formed. Allow to cool completely before storing in a jar or salt box.


20 thoughts on “Garlic and Basil Sea Salt

  1. Liz

    51 tomato plants? Wowza. Love the garlic salt idea–nice. Happy Belated Mother’s Day to you 🙂 Love your salad stories.

    1. MamaD1xx4xy Post author

      Needless to say you will be seeing a lot of tomato posts when they come in! They have their blossoms now so soon enough I will be overrun with tomatoes!

    1. MamaD1xx4xy Post author

      I know, so many flavoring choices. One that was in my preserving cookbook is vanilla salt. How brilliant, sprinkled on a chocolate/salted caramel dessert! I will be trying that when my vanilla beans arrive, just ordered 25!

      1. Shanna Koenigsdorf Ward

        Gretchen, we are doing vanilla beans for this month’s challenge if you want to join in. Vanilla salt – or sugar – sounds delicious. A friend recently sent me cinnamon salt, yum yum. PS 25 vanilla beans sounds about as good as 25 truffles or 25 saffron strands!

      2. MamaD1xx4xy Post author

        Hopefully they arrive soon. I have plans already, just in time for Ewan’s preschool graduation next week. When is the publish date for the vanilla bean challenge?

    1. MamaD1xx4xy Post author

      Thanks! It was indeed wonderful. Just had it on roasted asparagus with olive oil and fresh lemon juice and zest tonight. The kids were begging for more only it was gone in a heartbeat!

  2. Liz

    Oh my! That was a pretty short season for lettuce but at least you ate it while it was available. I also love tomatoes just sprinkled with salt, pepper and a splash of lemon juice. What a great shortcut to caprese salad. I think it tastes nice. Have a wonderful weekend!

  3. Karen

    Love the idea of the basil salt. I can’t imagine the size of your garden with 51 tomato plants. Would love to know what varieties you like to grow.

  4. Pingback: Mediterranean Lentil Salad | Feeding My 3 Sons

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