Description
A fresh and vibrant tomato salad featuring ripe tomatoes, delicate shallots, garlic, and fragrant basil, dressed with white wine vinegar and extra virgin olive oil. This easy-to-make salad is perfect as a light starter or a side dish and showcases the natural flavors of summer tomatoes.
Ingredients
Scale
Salad Ingredients
- 4 ripe tomatoes (each about 180g/6oz)
- 1 1/2 tsp finely minced eschalots (shallots)
- 1/2 tsp finely minced garlic (use a knife, not a garlic press)
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 3/4 tsp kosher salt (or cooking salt)
- 2 pinches white pepper
- 1 1/2 tbsp finely sliced basil leaves, plus extra for garnish
Instructions
- Prepare Tomatoes: Cut the tomatoes into 8 to 10 wedges each, carefully removing the core. Place all the wedges into a large mixing bowl.
- Add Seasonings: Sprinkle the finely minced eschalots and garlic evenly over the tomatoes. Season with kosher salt and white pepper to taste. Drizzle the extra virgin olive oil and white wine vinegar over the mixture.
- Toss the Salad: Gently toss all the ingredients together to evenly coat the tomato wedges in the dressing. Then add the finely sliced basil leaves and toss lightly again to distribute the basil throughout the salad.
- Serve Immediately: Transfer the salad to a serving bowl or plate and serve right away. For an added touch, accompany with crusty bread to soak up the flavorful tomato juices.
Notes
- Use the freshest and ripest tomatoes available, as they are the star ingredient.
- Minced eschalots add a mild onion flavor; shallots may be used as an alternative.
- Avoid using a garlic press to mince the garlic to prevent bitterness; finely chop with a knife instead.
- Fresh basil leaves add a fragrant herbal note; slice them thinly to distribute flavor evenly.
- Serve the salad immediately to enjoy the best texture and freshness—letting it sit can cause the tomatoes to become soggy.
- Pair with rustic bread for a delicious way to savor the dressing and tomato juices.
