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.
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.
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.
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.
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.
Cut off the top and ends of your onion, remove the papery skin and cut into wedges.
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.
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.
Step 3 - Assemble Your Tomato Salad
Add all your prepared ingredients in a salad bowl and season.
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 oregano stems. Chill in the fridge until you are ready to serve.
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...
- Tomato knife or other serrated blade knife
- 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)
- 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.
- Does not suit coriander (cilantro) or tarragon