Tomato Salad Recipe
This Fresh Tomato Summer Salad is a vibrant celebration of peak-season produce, where juicy, sun-warmed tomatoes are the undisputed star. After testing countless variations, I’ve perfected this simple formula that lets the quality of your ingredients shine. It’s a no-cook, 15-minute side dish that delivers an incredible burst of flavor, making it the perfect, refreshing accompaniment to any summer meal.
PrintTomato Salad
Ingredients
Scale
- 1/2 red onion (peeled)
- 4 ripe tomatoes (about 1 1/2 pounds)
- Small handful of basil leaves
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- fleur de sel or kosher salt ( to taste)
- freshly ground pepper (to taste)
Instructions
- Place your red onion half flat-side down on the cutting board, and cut into very thin slices.
- Fill a medium bowl with ice water, and add the onion slices. Let them sit for 10 minutes.
- Meanwhile, slice tomatoes into thin wedges and put them into a large bowl.
- Stack basil leaves together and roll into a cylinder, then slice thinly.
- When the onions have sat in the cold water for 10 minutes, strain them through a sieve, and add to the bowl with the tomatoes.
- Whisk together olive oil and vinegar in a small bowl, and then pour into bowl with tomatoes and onions. Toss together gently.
- Carefully pour onto large plate or platter for serving.
- Sprinkle with salt and pepper, to taste. Garnish with basil. Leave at room temperature for 30 min before serving.
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