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Simple Tomato Salad
nibbleboard.com/recipes/tomato-salad
Ingredients
- 4 ripe tomatoes (about 6oz each)
- 1½ tsp finely minced shallot
- ½ tsp finely minced garlic (use a knife, not a press)
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- ¾ tsp kosher salt
- 2 pinches white pepper
- 1½ tbsp finely sliced basil leaves, plus extra for garnish
Instructions
- Cut the tomatoes into 8 or 10 wedges each, slicing out the tough core. Place in a large bowl.
- Sprinkle the minced shallot, garlic, salt, and white pepper over the tomatoes.
- Drizzle with olive oil and white wine vinegar.
- Gently toss to coat every wedge. Add the sliced basil and toss once more to disperse.
- Transfer to a serving bowl and garnish with extra basil leaves. Serve immediately.
Nutrition per Serving
131Calories
2gProtein
7gCarbs
12gFat
Chef Tips
- Use a knife to mince the garlic instead of a press — it gives a gentler, more even flavor that won't overpower the tomatoes.
- Room temperature tomatoes have far more flavor than cold ones. Pull them from the fridge at least 30 minutes before making the salad.
- White pepper keeps the dressing visually clean, but black pepper works if that's what you have.
- Save any juices that pool at the bottom — they're incredible mopped up with crusty bread.
- Swap the white wine vinegar for red wine vinegar or sherry vinegar for a slightly different tang.
Storage
Best eaten fresh. Leftovers can be refrigerated in an airtight container for up to 1 day, but the texture softens.