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.
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
Other herbs to use in this tomato salad
Feel free to use any herbs that you have t hand iff you are not a fan of oregano, a few ideas to get you started-
- BASIL : Known as sweet basil and Genovese Basil is a popular herb with more than 16 different varieties. It has an initial subtle peppery flavour, which evolves into a slightly sweet, aromatic flavour.
- THAI BASIL : also known as liquorice basil for the strong anise flavour it offers. It has a more robust flavour than sweet basil so can be cooked for longer periods of time without losing flavour.
- CHIVES : have the most delicate flavour out of all its relatives – onion, garlic, leeks and scallions.
- CORIANDER (CILANTRO) : although native to the Mediterranean it is used extensively in Asian cuisine. Nearly every part of the coriander plant can be used – leaves, stems, seeds and roots. With a distinct flavour you either like it or you don’t. It has zesty, aromatic flavour.
- DILL : the feathery leaves of the dill plant are often mistaken with fennel. It has an aniseed aroma with a mild warm flavour.
- MINT : This aromatic herb is one of the most popular herbs throughout the world. The menthol in mint gives it a cooling sensation and is refreshing with a sweet mellow flavour and a hint of lemon.
- OREGANO : at home in Mediterranean and Mexican cuisines oregano has a slightly floral and bitter taste with lemony and pungent notes, this is the herb we have chosen to feature in this salad, just to make dad happy.
- PARSLEY : this abundant herb has a unique lightly vibrant, aromatic flavour lends wonderful with tomatoes for those with simple tastes.
- TARRAGON : has a liquorice-flavour popular to use with poultry and seafood but partners beautifully with aromatic tomatoes.
How to make tomato & HERB salad
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.
Cut off the top and ends of your onion, remove the papery skin and cut into wedges.
Rinse your herbs well under cold water, shake to remove the excess water and pat dry, then add them 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 oregano stems. Chill in the fridge until you are ready to serve.
HANDY TIPS ON MAKING THIS SALAD
- Salt your tomatoes as this makes them release their juices, resulting in a tomato that is less watery and more intensely flavoured.
- 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.
- 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.
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
⅓ cup olive oil and ¼ cup olive oil.
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.
Try some more of our tomato salad recipes…
(Times are an estimate and will depend on your skill level)
- 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 tsp 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