Ah, summer! The season where tomatoes practically burst with flavor, like nature’s candy just waiting to be tossed into a salad. I remember last July, standing in my garden, surrounded by a sea of ripe, red jewels.
You could say I’m a little tomato-obsessed (and proud of it). These 12 summer tomato salad recipes promise to deliver that sun-kissed taste, each one a little celebration of the season’s bounty.
Steps
- Begin by cutting the tomatoes into 8 or 10 wedges, making sure to remove the core from each piece. Place the wedges into a large mixing bowl.
- Finely mince the eschallots and garlic. Sprinkle these, along with salt and white pepper, over the tomato wedges.
- Drizzle the tomatoes with extra virgin olive oil and white wine vinegar. Gently toss the ingredients to ensure the tomatoes are well coated.
- Add finely sliced basil leaves to the bowl and toss the salad once more to evenly distribute the basil.
- Transfer the salad to a serving bowl and serve immediately. Consider serving with crusty bread to soak up any leftover juices.
Ingredients
- 4 ripe tomatoes, approximately 180g (6oz) each
- 1 1/2 teaspoons finely chopped eschalots (known as shallots in the US)
- 1/2 teaspoon finely chopped garlic
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon cooking or kosher salt
- 2 pinches of white pepper
- 1 1/2 tablespoons thinly sliced basil leaves, with extra for garnishing
Nutritional Values
Calories: 468cal | Carbohydrates: 20g | Protein: 4g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 32g | Sodium: 1772mg | Potassium: 1176mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4100IU | Vitamin C: 68mg | Calcium: 56mg | Iron: 4mg
FAQ
- What makes this tomato salad unique?
- This tomato salad stands out because it avoids a traditional dressing. Instead, the salad is made by sprinkling ingredients like garlic, shallots, and salt directly onto the tomato wedges, allowing the flavors to infuse better.
- Can I make this salad with winter tomatoes?
- Yes, this salad works well even with winter tomatoes that might not be as ripe. However, using ripe, juicy summer tomatoes will enhance the flavor even more.
- What can I substitute for eschalots?
- If you don’t have eschalots, you can use the white part of green onions finely minced or very finely minced red onions as a substitute.
- Is it necessary to use basil in this recipe?
- While basil is a classic pairing with tomatoes, this salad is delicious even without it. You can substitute with a pinch of dried oregano or another herb of your choice.
- Can I use a different type of vinegar in this salad?
- Yes, you can substitute white wine vinegar with apple cider vinegar, champagne vinegar, or sherry vinegar. Although balsamic vinegar is also an option, it may darken the tomatoes.
Tips
- Opt for ripe, seasonal tomatoes to maximize flavor, but remember that even off-season tomatoes can yield a delicious salad.
- Use high-quality olive oil and vinegar to enhance the overall taste, as these ingredients play a crucial role in simple salads.
- Mince garlic and shallots finely and sprinkle them directly onto the tomato wedges for a more infused flavor, rather than mixing them into a dressing.
- Don’t worry if you don’t have fresh basil; a pinch of dried oregano or another herb can be a delightful substitute.
Equipment
- Chef’s Knife – For finely mincing garlic and shallots, and slicing tomatoes.
- Cutting Board – A quality board to prepare ingredients.
- Mixing Bowl – A large bowl to toss and mix the salad ingredients.
- Salad Tongs – For gently tossing the salad without crushing the tomatoes.
