Tomato Salad
The simplest salad in the world — when tomatoes are truly ripe. Thick wedges of juicy tomatoes with red onion, garlic and oregano, dressed with olive oil and sherry vinegar. The tomatoes release juice that blends with the dressing into an extraordinary sauce.
Ingredients
- 600 gvery ripe juicy tomatoes
- 0.5 piecered onion
- 1 clovegarlic
- 4-5 tbspextra virgin olive oil
- 2 tbspsherry vinegar or red wine vinegar
- 1 tspdried oregano
- salt and pepper to taste
Method
- Cut tomatoes into large wedges or thick rounds and place in a salad bowl.
- Slice red onion into very thin rings. Soak in ice water for 5-10 minutes, then squeeze well.
- Rub the inside of the salad bowl with the cut garlic clove.
- Add onion to tomatoes and sprinkle with oregano.
- Mix olive oil and vinegar, season and pour over the salad.
- Let sit for 10-15 minutes — the tomatoes will release juice that blends with the dressing into an incredible sauce.
- Serve with crusty bread to soak up the sauce at the bottom.
FAQ
The best tomatoes for this salad are fully ripe, in-season varieties — beef tomatoes, heirloom, or vine-ripened. Press gently: a ripe tomato gives slightly but is not mushy. The smell tells you everything — a truly ripe tomato has a strong, sweet, earthy fragrance at the stem end. Avoid refrigerated supermarket tomatoes — cold kills their flavor. If you can only find firm tomatoes, leave them at room temperature for 2-3 days until they ripen.
Resting allows the tomatoes to release their juices, which mix with the olive oil, vinegar, and salt to form a natural dressing far more flavorful than the sum of its parts. The salt draws out moisture, the acid from the vinegar brightens the tomato flavor, and the oil carries fat-soluble aromas. After 10-15 minutes you get a pool of deeply flavored tomato vinaigrette at the bottom of the bowl — perfect for soaking up with bread.
Red wine vinegar is the closest substitute — it has the same acidity and depth. Balsamic vinegar works well but adds sweetness and color, changing the salad's profile. Apple cider vinegar is a lighter option. Avoid white wine vinegar — it's too sharp for ripe tomatoes. If you have no vinegar at all, a squeeze of fresh lemon juice works but gives a brighter, less complex flavor.
Slice the red onion paper-thin — 1-2 mm — using a sharp knife or mandoline. Then soak the slices in cold water for 10 minutes to remove pungency, and pat dry before adding. This removes the harsh bite while keeping the color and mild onion sweetness. Alternatively, macerate the thin slices in the vinegar and a pinch of salt for 5 minutes before mixing — this softens and pickles them slightly.
Tomato salad is best served within 30-60 minutes of making. After an hour the tomatoes soften noticeably and the salad becomes watery. If you need to prepare ahead, slice the tomatoes and keep them separate from the dressing, combining just before serving. The released tomato juice is not waste — soak it up with crusty bread or use it as a base for gazpacho or salad dressing the next day.
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Comments (1)
I spin the greens in a salad spinner until completely dry for tomato salad. Water on the leaves dilutes the dressing and prevents it from clinging. Soggy salad is a sin I refuse to commit.