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Home » Summer Salads

Tomato Salad with Fresh Herbs

Made by Anastasia Papapetros - Serves 4 Filed Under: Low Carb Salads, Paleo Salads, Quick Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Summer Salads, Vegan Salads, Vegetable Salad

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A Tomato Salad for when the tomatoes are so good you just don’t wanna mess with them! A simple salad that uses summers bountiful tomato harvest and herbs that you can tailor to suit your taste.

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A close-up of Tomato and Oregano salad.

I was greeted by the wonderful aroma of sun-ripened tomatoes at the market this morning, piles and piles of these luscious red beauties with pretty bright green stems still attached - a perfect indication that they were just picked off the vine.

Sometimes you just can’t go wrong with a simple tomato salad we have perfumed market fresh tomatoes with some home-grown oregano and some dried to boot, l then whipped up a stunning tomato and olive oil vinaigrette to drizzle on top.

In This Post:
 [hide]
  1. Ingredients and Substitutions
  2. How to Make It
  3. Serving Suggestions
  4. Tips and Questions
  5. More Tomato Salads to Try...
  6. Recipe Card

Ingredients and Substitutions

  • Tomatoes - the key ingredient in this salad are the tomatoes, make sure you use good quality, ripe aromatic tomatoes. Try any heirloom variety, truss tomatoes or beefsteak.
  • Oregano - While we have used both fresh and dried and fresh oregano, feel free to use any herbs that you have to hand - try basil, chives, coriander/cilantro, dill, mint, parsley or tarragon.
  • Red Onion - used for its sweetness, but any onions would be fine as well, try brown, white or green onions.
  • Dressing - we have used a simple red wine vinegar and an extra virgin olive oil. It's important to use the best quality ingredients you can find, as there are only a few components in this salad. A good quality vinegar and olive oil will elevate the taste of your dressing and bring out the flavors in your salad.
TOP TIP
As the tomato juices are perfect to soak up with fresh bread I make extra dressing to avoid everyone duelling over it with their bread pieces use ⅓ cup olive oil and ¼ cup olive oil.
Labelled ingredients needed to make a tomato salad with oregano.

How to Make It

Step 1 - Prepare Your Ingredients

Wash your tomatoes, pat them dry, remove the core and bottom. Cut them in half, lay them face down on your chopping board and cut into wedges.

A knife cutting ripe tomatoes in wedges on a wooden board.

Place them in a mixing bowl and salt if you have the time, let them stand for ten minutes or so and discard the tomato juices.

Tomato wedges in a white bowl with salt to sweeten them.

Cut off the top and ends of your onion, remove the papery skin and cut into wedges.

Cutting red onion into slices on a wooden board with a knife.

Rinse your oregano well under cold water, shake to remove the excess water and pat dry, strip the leaves from the stems and add them to your bowl.

Fresh oregano leaves that have been striped from stems.

Step 2 - Whisk the Dressing

Grate a tomato, discard the outer skin, place in a bowl, season with salt and pepper add the dried oregano, oil and vinegar and whisk until combined.

Grating a ripe tomato with a box grater on a wooden board.

Step 3 - Assemble Your Tomato Salad

Add all your prepared ingredients in a salad bowl and season.

Prepared Tomato and oregano salad ingredients in a white bowl.

Pour the dressing over the tomatoes and onions and mix well, taste and adjust seasonings according to your taste.

Mixing Tomato and oregano salad ingredients in a white bowl.

Arrange in a salad bowl and garnish with some oregano stems. Chill in the fridge until you are ready to serve.

Tomato salad with oregano in a white bowl and black servers and truss tomatoes on the side.

Serving Suggestions

A low carb salad that goes with just about anything you care to think of, try it with…

  • Cretan meat pie
  • Pasta Alla norma
  • Greek Moussaka or Pasticcio.
  • Texas Brisket
  • Roasted Dukkah Chicken
  • Barbecue

Tips and Questions

Why Salt Tomatoes

  • Salt your tomatoes as this makes them release their juices, resulting in a tomato that is less watery and more intensely flavoured.

A Word On Dried Oregano

  • Gently rub the oregano (if you are using) between your fingers for a few moments before adding it to your salad, the warmth will help release the oregano's flavour.

Can I Make Tomato Salad in Advance?

  • Yes, you can prepare the ingredients in advance and combine them just before serving to maintain the salad's freshness.
  • Make it one or two hours in advance and keep it chilled in your fridge to allow the flavours to develop.

How to Sweeten Your Onions

  • If you are not a fan of the pungent onion flavour, cut your onion into rings or slices salt liberally, massage and then rinse under cold ripening water this will sweeten your onions.

What to Do With the Leftovers

  • You can stil enjoy this salad one or twO days after you make it, just store it covered in your fridge.
  • But what I usually do is blitz the leftovers in a food processor or blender then put them in bags to keep in my freezer to use in my tomato-based sauces, lasagne or casseroles.

More Tomato Salads to Try...

A close of tomato mozzarella salad with rocket or arugula drizzled with balsamic.

TOMATO MOZZARELLA

Heirloom tomato and whipped feta salad on a aqua platter with basil sprigs and oil on the side.

HEIRLOOM TOMATO SALAD

Mediterranean tomato feta salad in a dark blue bowl with basil sprig and salt and pepper on the side.

TOMATO FETA SALAD

Recipe Card

CLOSE UP OF TOMATO SALAD

Tomato Salad with Fresh Herbs

A Tomato Salad for when the tomatoes are so good you just don’t wanna mess with them!  A simple salad that uses summers bountiful tomatoes harvest and herbs that you can tailor to suit your taste.
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Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Greek
Keyword: Easy
Servings: 4
Calories: 176kcal
Author: Anastasia Papapetros
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Equipment
  • Tomato knife or other serrated blade knife
Ingredients
  • 4 large truss or heirloom tomatoes (approximately 700 grams)
  • 1 small red onion (approximately 90 grams)
  • ¼ cup fresh herb leaves (we have used fresh oregano)
  • 1 teaspoon dried oregano (optional)*
  • Sea salt cracked black pepper
  • ¼ cup olive oil
  • 3 tbsps red wine vinegar
  • 1 large ripe tomato grated (approximately 150 grams)
Metric - Imperial
Instructions
  • Wash and trim your tomatoes, then cut them into wedges. Place them in a mixing bowl and salt.
  • Trim your onion then cut into wedges, add to your tomatoes.
  • Rinse your herbs and shake to remove the excess water then add the leaves to your bowl.
  • Grate a tomato, discard the outer skin, place in a bowl, season with salt and pepper add the dried oregano, oil and vinegar and whisk until combined.
  • Pour the dressing over the tomatoes and onions and mix well, taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl and garnish with some herb stems. Chill in the fridge until you are ready to serve.

Notes

  • Does not suit coriander (cilantro) or tarragon
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 176kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2211IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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