Summer Tomato Salad with Shallot Vinaigrette and Basil
In short: Thick-sliced ripe tomatoes dressed with shallots softened in red wine vinegar, olive oil and torn basil. Simple, juicy and best with crusty bread. It takes about 15 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 0 min
- Resting
- 15 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
A good tomato salad is a matter of buying ripe tomatoes and not doing much to them. Cut them thick, salt them and let them sit for ten minutes so they release their juice. Meanwhile the shallot softens in vinegar, and together they make a dressing right on the platter, finished with olive oil and torn basil. Serve with bread to mop up the juices. It is only worth making when tomatoes are ripe.
Instructions
- Mix the sliced shallot and vinegar in a small bowl and leave for 15 minutes. The vinegar softens the shallot's sharp bite and turns it pale pink.
- Core the tomatoes and cut them into thick slices or wedges, leaving small ones whole or halved. Spread them on a wide platter.
- Sprinkle the tomatoes with the salt and let them stand for 10 minutes so they release their juices.
- Spoon the shallots and vinegar over the tomatoes, then drizzle with the olive oil.
- Scatter the torn basil on top and add a few grinds of black pepper. Taste a slice and add more salt or the pinch of sugar if needed. Serve right away with crusty bread.
Tips
- Do not refrigerate ripe tomatoes before serving, because cold dulls their flavor. Keep them at room temperature and slice with a serrated knife.
- Torn mozzarella, sliced cucumber or a spoonful of capers all go well here, and a little grated garlic in the dressing is nice too.
Questions and answers
What tomatoes are best for a tomato salad?
Use ripe, fragrant tomatoes, ideally heirloom or vine-ripened ones in a mix of colors and sizes. Hard, pale tomatoes will not taste good here.
Can I make tomato salad ahead of time?
You can soften the shallots ahead, but cut and dress the tomatoes no more than 30 minutes before serving. They turn watery as they sit.
Can I use cherry tomatoes?
Yes. Halve them and toss with the dressing. Out of season, cherry tomatoes are often sweeter than large ones.
How long does it take to make Summer Tomato Salad with Shallot Vinaigrette and Basil?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Summer Tomato Salad with Shallot Vinaigrette and Basil?
About 170 kcal per serving, with 2 g of protein, 10 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 170 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 10 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
