The Simplest Seasonal Tomato Salad Recipe
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 0 minutes
The Inspiration Behind the Recipe
I have made plenty of tomato salads while working in professional kitchens but nothing compares to the flavour of freshly grown tomatoes from your garden. The closer you can get to the source of your food, the better it will taste.
The first time I grew my own tomatoes was a real game-changer and tasting them was an explosion of sweet, tangy, fresh flavours that put store-bought tomatoes to shame. This revelation inspired me to create a recipe that would truly celebrate these homegrown gems, and that's how this recipe came to be. I wanted it to be as simple as possible to preserve the flavour of the tomatoes.
Why Quality Matters
Now, if you want to take this recipe from good to mind-blowing, it all comes down to the quality of your ingredients. Fresh, ripe tomatoes are the star here but also the balsamic vinegar and extra virgin olive oil you choose are just as important. Go for a rich, slightly sweet balsamic and a smooth, robust olive oil. These top-notch ingredients will elevate your salad to a whole new level.
Why? Because Science
Here’s a little science trick to make your tomatoes taste even better. When you season tomatoes with salt at the beginning, osmosis takes place. Osmosis is the movement of water from an area of low solute concentration (inside the tomato) to an area of high solute concentration (the salt on the surface). This process draws water out of the tomatoes, concentrating their natural flavours. The result is a tomato that tastes sweeter and more intense.
The salt breaks down the tomato's cell walls slightly, which helps release more juice and flavour compounds. This makes the tomatoes juicier and enhances their overall taste profile.
Salting the tomatoes early ensures that the seasoning is evenly distributed throughout the salad. It allows the salt to penetrate the tomato flesh, creating a balanced flavour.
Finishing with Flakey Salt: Adding Texture and Flavour Burst
Flakey salt provides a unique texture that contrasts with the soft, juicy tomatoes. Each bite offers a subtle crunch that enhances the eating experience.
Unlike regular salt, flakey salt dissolves more slowly due to its size, creating occasional bursts of saltiness. These bursts add an exciting dynamic to the salad, as each bite can have a slightly different flavour intensity.
Flakey salt also adds a visual element to the dish. The irregular crystals catch the light and can make the salad look more appetizing and professionally finished.
Ingredients:
400g (0.88 lbs) fresh tomatoes, assorted varieties
1/2 small white onion or 1 shallot, finely sliced
1 bunch fresh basil leaves,
15ml (1 tbsp) balsamic vinegar
22ml (1.5 tbsp) extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Optional: Flakey salt, to finish
Tools Needed:
Fresh tomatoes from the garden
Fresh basil leaves
Good quality balsamic vinegar
Extra virgin olive oil
Flakey salt to finish
Method:
Prepare the Tomatoes:
Rinse tomatoes under cold running water.
Use a sharp knife to slice or chop the tomatoes into bite-sized pieces. If using different varieties, mix them for a colourful presentation. Place the cut tomatoes into a large mixing bowl.
The important part is to make sure they are uniform in size.
Prepare the Onion/Shallots:
Remove the outer skin. For a milder taste, soak the slices in a bowl of cold water for 5-10 minutes, then drain and pat dry with a paper towel.
Cut the onion or shallot into thin slices and add them to the bowl with the tomatoes.
Prepare the Basil:
Chiffonade the basil. Stack the basil leaves on top of each other, roll them into a tight cylinder, and slice thinly to create delicate strips. Add the basil chiffonade to the bowl.
Season the Salad:
Sprinkle sea salt and freshly ground black pepper over the tomatoes, onions, and basil. Toss gently to combine, ensuring even distribution of the seasoning. Let this sit for 5 minutes before adding the dressing.
Prepare the Dressing:
Add the balsamic vinegar and extra virgin olive oil in the same bowl with the tomatoes.
Gently toss the salad with your hands or salad tongs to ensure all ingredients are well coated with the dressing.
Let Flavours Meld:
Let the salad sit for a few minutes. This allows the flavours to meld together, enhancing the taste.
Serve:
Transfer the salad to a serving platter or individual plates. Just before serving, sprinkle a pinch of flakey salt over the top for added texture and flavour.
Eugene’s Extra Tips:
Knife Skills: When slicing tomatoes and onions, use a sharp knife. A dull knife can bruise and crush the tomato giving it a mushy consistency. If you have a serrated knife, use that instead of the dull knife.
Basil Chiffonade: If you're unfamiliar with this technique, practice on a few leaves first. Roll the leaves tightly and slice slowly to get thin strips. This is a classic french cutting technique.
Seasoning: Always taste your salad before serving. You can adjust the salt and pepper to your preference. Remember, you can always add more, but you can't take it out once it's in.
Choosing Ingredients: Fresh, ripe tomatoes and high-quality olive oil and balsamic vinegar make a big difference in flavour. Invest in good ingredients for the best results.
Garden tomatoes ripen fully on the vine, developing richer, more complex flavours and robust aromas compared to store-bought tomatoes, which are often picked early and artificially ripened.
Perfect Timing for Peak Tomato Season
Now that we’re hitting peak tomato season, there’s no better time to make this salad. The tomatoes are at their best – juicy, flavourful, and bursting with colour. This recipe is perfect for showcasing the season’s bounty, whether you’re serving it as a starter, a side dish, or a light main course.
Join the Conversation
Cooking should be a fun and engaging journey! If you tried this recipe, I’d love to hear how it turned out for you. Leave a comment below, share your thoughts, and don’t forget to tag me in your delicious creations on social media @the_eugefood. Let's make cooking enjoyable and accessible together!
You’ll Also Love These
Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
