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Tomato and Basil Oysters

Recipes for Home and Restaurant

by Nadine Lloyd

Tomato and Basil Oysters Recipe by Nadine Lloyd


(Makes  6)

  • 6 fresh oysters

  • 2 tablespoons olive oil

  • 1½ tablespoons balsamic vinegar

  • ¼ purple onion – finely chopped

  • 1 firm tomato – de-seeded and diced into small cubes

  • 10 fresh Thai basil leaves – rolled and sliced


Clean the oysters and place them on a serving platter lined with rock-salt.

Combine the tomato, onion, basil and balsamic vinegar. 

Evenly share the ingredients between the 6 oysters.

Drizzle a few drops of olive oil over each oyster.

Serve cold.

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