Description
This Tomato Salad is a vibrant and flavorful dish that celebrates the freshness of ripe tomatoes with a simple yet delicious dressing. Perfect for a light lunch or as a refreshing side dish.
Ingredients
Ripe Tomatoes:
4 tomatoes (180g/6oz each)
Eschalots:
1 1/2 tsp finely minced
Garlic:
1/2 tsp finely minced
White Wine Vinegar:
1 tbsp
Extra Virgin Olive Oil:
3 tbsp
Salt:
3/4 tsp cooking / kosher salt
White Pepper:
2 pinches
Basil Leaves:
1 1/2 tbsp finely sliced, plus extra for garnish
Instructions
- Cut the tomatoes: Into 8 or 10 wedges, removing the core, and place in a large bowl.
- Season: Sprinkle eschalots, garlic, salt, and pepper over the tomatoes. Drizzle with olive oil and vinegar.
- Toss: Gently mix to coat the tomatoes. Add basil and toss again to combine.
- Serve: Transfer to a serving bowl, garnish with extra basil, and serve immediately. Enjoy with some crusty bread to soak up the flavorful tomato juices.
Notes
- Tomatoes: Ripe tomatoes work best, but even greenhouse-grown tomatoes can be used. Cherry or grape tomatoes can be substituted for a different twist.
- Eschalots: Also known as French Onions or shallots in the US. Green onions or red onions can be used as substitutes.
- Vinegar: White wine vinegar is recommended, but apple cider, sherry, or champagne vinegar can also be used. Avoid balsamic vinegar as it may discolor the tomatoes.
- Basil: Adds freshness, but dried oregano can be used as an alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
