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Tomato Salad

  • 15m Prep Time
  • 0sCook Time
  • 15m Ready In

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  • Cuisine : World
  • Course : Side Dish

6 to 8 servings For those determined to make this out of season, please read About Tomatoes for tips on choosing and serving tomatoes in the winter. To make this a Caprese Salad, layer 12 ounces fresh mozzarella, cut into ¼-inch-thick slices, between the tomatoes. Shower with chopped basil, drizzle with extra-virgin olive oil and balsamic vinegar to taste, and sprinkle with salt and pepper.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 6 large tomatoes, cut into ½-inch-thick slices or wedges
  • (1 red, Bermuda, or Vidalia onion, very thinly sliced)
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • ¼ to ½ cup chopped parsley, summer savory, tarragon, basil, or a combination
  • Salt and black pepper to taste

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 6 large tomatoes, cut into ½-inch-thick slices or wedges
  • (1 red, Bermuda, or Vidalia onion, very thinly sliced)
  • 1 ½ cup extra-virgin olive oil and a splash of balsamic vinegar, or Vinaigrette
  • ¼ to ½ cup chopped parsley, summer savory, tarragon, basil, or a combination
  • Salt and black pepper to taste

Let's Cook

  1. Step 1.

    Arrange, overlapping, around a chilled platter: 6 large tomatoes, cut into ½-inch-thick slices or wedges

  2. Step 2.

    If desired, alternate with the tomato slices: (1 red, Bermuda, or Vidalia onion, very thinly sliced)

  3. Step 3.

    Drizzle over the tomatoes: ½ cup extra-virgin olive oil and a splash of balsamic vinegar, or Vinaigrette

  4. Step 4.

    Sprinkle with: ¼ to ½ cup chopped parsley, summer savory, tarragon, basil, or a combination; Salt and black pepper to taste

  5. Step 5.

    Do not chill; serve at room temperature.

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