By:Nagi
34 Comments
The secret to my best tomato salad lies not in using costly nor an extensive list of ingredients, but in how it’s constructed. Rather than shaking up a dressing, thick wedges of tomato are sprinkled with minced garlic, shallots and salt, drizzled with olive oil and vinegar then gently tossed before finishing with a sprinkle of basil.
The result? Flavour that sticks to the tomato rather than sliding off like dressing. Try it. I think you’ll love it!
My favourite tomato salad
This is a tomato salad so good, it’s exceptional made even with just-okay winter tomatoes like the ones I used yesterday when re-checking this recipe before publishing it today. So imagine how incredible it is with ripe, juicy, seasonal summer tomatoes!!!
(In case you’re wondering why I’m sharing a summer recipe in the middle of Aussie winter, it’s because half the readers of my website are in the northern hemisphere enjoying summer right now. Not jealous at all! 😭😭🥶)
Why this tomato salad is better
As I mentioned in the opening, the thing that makes this tomato salad different is that rather than shaking up a dressing which we pour over the tomatoes, we sprinkle/drizzle thick wedges of tomato with the ingredients we typically put in a dressing (olive oil, garlic, salt, vinegar).
Changing up the assembly really does make a difference because you get flavour infused from the garlic, shallots and salt into the tomato in a way you can never achieve if you just pour over a dressing!
Ingredients in my favourite tomato salad
Here’s what you need for this tomato salad:
Tomatoes – Obviously the riper and more seasonal the better! This salad is intended for regular tomatoes, as pictured above. If you’ve got cherry or grape tomatoes, I’d make my Cherry Tomato Salad instead.
Basil – Classic as a pairing with tomato. But note: this salad is worth making even if you don’t have basil! I sometimes add a pinch of dried oregano or other herb instead. YUM.
Garlic – Finely minced, then sprinkled straight onto the tomato wedges so they infuse their flavour.
Eschallots (aka French onion / shallots in the US) – These are sweeter and more delicately flavoured than brown onions and red onions, making them ideal for using raw in salads. Like the garlic, it’s finely minced then sprinkled on to the salad. Try not to skip this ingredient. It’s a secret ingredient in this recipe! Substitute with the white part of green onions, finely minced. Or very finely minced red onion.
Vinegar – I like to use white wine vinegar. Also, the better the vinegar quality, the better the salad! In fact, that’s one of the key things that makes simple salads at restaurants so good: high quality oils and vinegars. Substitute with apple cider vinegar, champagne vinegar or sherry vinegar.
Extra virgin olive oil – As noted above, the better the quality, the better your salad! I use economical olive oil for everyday cooking purposes and keep the expensive stuff for salads like this. 😇
Salt and pepper – The salt draws juices out of the tomato which forms part of the dressing for this salad, as well as seasoning the tomatoes.
How to make my favourite tomato salad
Place the tomatoes in the bowl then sprinkle/drizzle with all the other ingredients except the basil. Toss to coat, add the basil and toss again. And that’s IT!
YUM. This is such a good tomato salad recipe.
Crusty grilled bread for mopping up the tomato juices that pool at the bottom of the bowl is highly encouraged. Or jam in as much tomato as you can between two thick slices of toasted bread, drizzle with an additional bit of oil. SO GOOD!
No video for this recipe because it’s such a quick ‘n easy side salad. I really want to build up my side salads collection but if I try to do a video for all of them it will never happen! So I’m only doing recipe videos for the more involved ones.
Love to know what you think if you try this! What do you think about this different way of building a tomato salad?? – Nagi x
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My favourite Tomato Salad
Author: Nagi
Prep: 10 minutes mins
Side Salad
Italian, Western
5 from 8 votes
Servings4
Tap or hover to scale
A big, juicy tomato salad is a staple everyone should know how to make well! Rather than shaking up a dressing, sprinkle the garlic, eshallots/shallots and salt straight onto the tomato wedges. The flavour sticks better.
Use everyday red tomatoes though if you can get them, heirloom tomatoes will add a great splash of colour.
Ingredients
- 4 ripe tomatoes (180g/ 6oz each) (Note 1)
- 1 1/2 tsp finely minced eschalots (US: shallots) (Note 2)
- 1/2 tsp finely minced garlic (use a knife, not garlic press)
- 1 tbsp white wine vinegar (Note 3)
- 3 tbsp extra virgin olive oil
- 3/4 tsp cooking / kosher salt
- 2 pinches white pepper
- 1 1/2 tbsp finely sliced basil leaves , plus extra for garnish (Note 4)
Instructions
Cut the tomatoes into 8 or 10 wedges, cutting out the core. Place in a large bowl.
Sprinkle over eschallots, garlic, salt and pepper. Drizzle with olive oil and vinegar.
Gently toss to coat tomatoes. Add basil, toss again to disperse.
Pour into bowl and serve immediately! (Tip: Bread for mopping up the tomato juices is on point).
Recipe Notes:
1. Tomatoes – Obviously the riper the better! But honestly, I made this yesterday in the middle of Aussie winter with just-okay, greenhouse-grown tomatoes and it was still so, so good. If you’ve got cherry tomatoes or grape tomatoes, try my Cherry Tomato Salad instead (it’s designed for them).
2. Eschallots – also known as French Onions and called “shallots” in the US. More delicate and sweeter than brown onions. Substitute with the white part of green onions, finely minced, or very finely minced red onions.
3. Vinegar – Or apple cider vinegar, sherry vinegar or champagne vinegar. Balsamic vinegar is fine too from a flavour perspective but will stain the tomatoes brown.
4. Basil – worth making even without. I like to add a pinch of dried oregano instead.
5. Nutrition per serving.
Nutrition Information:
Calories: 117cal (6%)Carbohydrates: 5g (2%)Protein: 1g (2%)Fat: 11g (17%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 443mg (19%)Potassium: 294mg (8%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 1025IU (21%)Vitamin C: 17mg (21%)Calcium: 14mg (1%)Iron: 1mg (6%)
Keywords: tomato salad
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34 Comments
KEVIN ALLEN saysThank you for the wonderfully easy and delicious tomato salad. This is a go to with my garden full of tomatoes!
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- Kate H says
A gorgeous way to serve fresh summer tomatoes! I added some Persian feta (only because I had some that needed to be used) – even the teenagers loved it! Thanks Nagi, you’re the best estimate 😁Reply
- Marina says
I love how you give so much detail in your recipes and also add a note/s. This is what make your recipes far superior to others. It not just how to make the dish but ingredients, brands etc
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- melissa says
hmmm, the only problem with this recipe is that it says that it serves 4 (as a side salad), Nope, all wrong. This one just served me (I scoffed it all before the family had a taste!). Cant wait to have it with homegrown Summer tomatoes. This will be a daily addiction all Summer.
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- Sandra says
Anyone made this in the morning ready to take to a Xmas lunch? Recipe says serve immediately but I want to pre make. How does it hold up?
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- Holly says
If you are thinking meh, this is a simple tomato salad and nothing new, then I encourage you to make this if you have good tomatoes handy – it’s bomb good. So fresh, bright and flavourful. I had garden fresh beefsteak tomatoes, basil and green onion so I used the whites of my onions in place of the shallots. Brilliant Nagi! Simple food done right is my favourite kind. I might enjoy this as a main with some fresh burrata and crusty bread next time.Thank you Nagi! 🖐️
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- LaStarr Heiliger says
You are right, this is a great simple salad with wow factor – perfect
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- Jackie Pearson says
We are having this salad for the third time this week! My husband thinks it’s great, and so do I.
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- Jan says
We ate this salad all week. The salad is simple, quick and delicious. Such tomatoes are also good for Italian bruschetta.Reply
- Monika Obermeier says
Dear Nagi, this was more than yummy ! Since now in July you get the most aromatic tomatoes in Germany, I decided to indulge myself with a real good Italian white wine vinegar… thanks for the recipe !Reply
- Nagi says
Terrific to hear! Thanks for sharing your feedback Monika 🙂 I always worry it’s not worth sharing “easy” recipes but then messages like this remind me sometimes people want to know how I like to use good produce! N xx
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- James says
I need to try this seasoning mix, but I can already testify that your assembly method is most certainly superior. I always just throw my cut up tomatoes in a bowl with some chopped up green onions, put some celery salt, onion powder and dried basil on top, and toss some red wine vinegar and olive oil and mix in bowl! Then heartily enjoy. One of my simplest, most enjoyed salads, for sure!!
Looking forward to enjoying this one, thank you!
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- Terri Hillier says
Ha! I’m Italian and have never had white wine vinegar till now. I was pleasantly surprised how good this is. Thank you Nagi for not skimping on any of your seasonings. I love all of your recipes that I have made so far and it is many. My personal all time favorite is Bean Soup (El Bulli, world-famous restaurant)!!!! I make it in a Magnalite roaster that takes up 2 burners then use the food saver to freeze. I could eat that with garlic toast (again, your recipe) every night.Reply
- Marie says
Yesterday I made your tomato salad and it is simple, fresh, delicious and the perfect companion to bbq ribs with some slightly toasted french baguette bread on the side! I live in San Juan, Puerto Rico where lately the daily temperatures are over the 96 degrees farenheit. This salad was sooo cooling that everyone enjoyed it and wanted repeats. Ten thumbs up, Nagy!!Reply
- Nagi says
Oooh! That bean soup is SO GOOD 🙂 I’m so glad you enjoy it as much as I do!! N x
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- Ferdinand Meyer says
We have 35°C (95°F) right now in France so this recipe come just in time ! 😎
Thank you !Reply
- Nagi says
I bet you have gorgeously ripe, juicy tomatoes over there! So jealous 🙂 N x
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- Denise Lee says
This is a delicious recipe , I had it on crisp bread , wouldn’t change a thing 😋Reply
- Nagi says
YUM! So glad you enjoyed it, thanks Denise! N x
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- Barb K says
Take it up 10 notches and add toasted day old bread croutons. Summer’s BEST meal. I think the fancy name is Panzanella, but it’s really just Nagi’s amazing tomato salad with stale bread. 🙂
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- Sarah says
Nagi I love your recipes this one in particular as my tomatoes are just coming here in Canada, I also love cold soba salads but mis of all I love you dog. My Goldie went across the rainbow not long ago so I love seeing your pics of Dozer, he makes me so happy, give him a good scratch and a hug from me
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- Leslie says
Perfect timing! Tomato season is just starting here in Maryland
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- Marcia says
Nagi, can you explain why your directions say not to use a garlic press? The texture maybe? A couple of commenters have brought up being fans of garlic presses and even Yottam Ottalanghi is a prononent. Just curious.
I have one but frankly mostly use my knife just ’cause it’s already out chopping my other veggies!
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- JL says
Hi Nagi, thank you for this. My husband LOVES tomatoes; me, not so much. I’ll swing by my farmers market tomorrow and grab him some really fresh ones and make this for him.
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- margo says
dozer needs a buddy a playmate i have been breeding chihuahuas and chorkies for more than 30 yrs they need companionship i enjoy your food but i look forward to seeing dozer my friend just got to golden labs like him they are a beautiful animal unconditional love m
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- AE says
No need to try it to know it’s a keeper! I have to say, this is my regular method, as I don’t like having to wash another jar/vessel just for a little dressing!Reply
- Kathy Warren says
Can’t wait to try this recipe. Will orange/yellow tomatoes work as well? You can send some of that rain and cool whether over here to the northern hemisphere. To say it’s hot would be an understatement of the century. Most of us are in very, very dangerous heat. Thanks for the all you do.
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