Tomato salad

Small tomatoes in Korea

Image via Wikipedia

There’s nothing quite like fresh tomatoes, firm, juicy and sweet. In the summer there gorgeous bright red colour livens up many dishes, but in wintery stews and sauces the tomato itself can be religated to a background flavour and over powered. A good way to let them take centre stage is a simple Tomato salad.

I have also written 2 other variations on the Tomato salad where the flavor of each ingredient can really stand out. This is one I recently served up at a dinner party with some friends and went down a treat.

Tomato Salad

Ingredients for 4 people

4 Large Tomatoes
2-3 Pink Shallots (depending on there size)
Flat leaf Parsley – a small handful


1 Clove of Garlic
1tsp Dijon Mustard
A dash of Red Wine Vinegar
2-5tbsp Sunflower Oil
Salt & Pepper to season


This is incredibly simple to prepare. Thinly slice the Tomato. I prefer to place the Tomato on its side and then slice it running across the top. Arrange the sliced Tomato on the plate.

Finely chop the Shallots. I have used pink ones as they are not as strong and so don’t over power the freshness the Tomato. Sprinkle over the Tomato on each plate. Finely chop the parsley and sprinkle over the salad.

Finally make a simple dressing. Peal the Garlic and bruise it with the flat side of a knife. Rub this around the bottom of a mixing bowl. Add the mustard whisk together with a dash of the Red Wine Vinegar and the Sunflower Oil. I have not included exact amounts for these as I have found you often need to vary the quantities. The end result should be a dressing which has formed an emulsion and is not too tart. Season to taste. I often find fresh tomatoes need a little salt to draw out the sweetness and pepper to balance it.

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