Traditional Tomato Salad
A refreshing and vibrant classic that highlights the natural sweetness of vine-ripened tomatoes and the crisp bite of fresh aromatics.
Ingredients
- •4 large vine-ripened tomatoes, cut into wedges
- •1 medium red onion, thinly sliced
- •1/2 cup fresh flat-leaf parsley, chopped
- •1/4 cup extra virgin olive oil
- •2 tablespoons red wine vinegar
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/2 cup pitted Kalamata olives (optional)
Instructions
- 1
Place the tomato wedges and thinly sliced red onions into a large mixing bowl.
- 2
In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper until well combined.
- 3
Pour the dressing over the tomatoes and onions, then add the chopped parsley and olives if using.
- 4
Toss the salad gently with a large spoon to ensure every piece is evenly coated in the dressing.
- 5
Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld and the tomatoes to release their juices.
💡 Chef tips
- For the best flavor, use room-temperature tomatoes; refrigeration can dull the natural sweetness and texture of the fruit.
- If you prefer a milder onion flavor, soak the sliced red onions in cold water for 5 minutes and pat dry before adding to the salad.
- This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours.
✅ How it should turn out
The finished salad should be bright and colorful, with a fragrant aroma of fresh herbs and a perfect balance of tangy vinegar and rich olive oil that complements the juicy, sweet tomatoes.