You might say to-may-to and you might say to-mah-to, but no matter how you say it, a tomato
salad is a summertime classic. With juicy tomatoes, a simple red wine vinaigrette, thinly sliced red onion, herbs, and crumbled feta, this salad is like the little black dress of the season. It’s equally welcome at a backyard BBQ or a more elegant dinner party and can be served alongside so many different grilled meats or vegetable sides. Here’s what you’ll need:
The tomatoes, of course:
In the summer, ripe tomatoes, particularly larger ones, should feel heavy for their size and smell, well, like a ripe tomato. Plum tomatoes or grape tomatoes are consistent, flavorful choices if you crave a tomato salad in the spring, fall, or winter.
The onions:
Crisp red onion slices are the perfect complement to soft, juicy tomato wedges. Soaking the onion in ice water for 10 minutes mellows the sulfur bite of raw onion, so its flavor doesn’t dominate the salad.
The dressing:
Even the best-of-season tomatoes benefit from a short soak in a vinaigrette before serving. The salt will draw out some of the tomato juices into the vinaigrette, and each bite of tomato will have the sweet–tangy flavor of the dressing.
The cheese & herbs:
Firm, salty feta is an almost crouton-like presence here, albeit a less crunchy one. (Crumbled goat cheese or blue cheese would work as well.) A shower of finely chopped fresh herbs added just before serving adds an extra pop of flavor. Tarragon and parsley or basil and mint are both great here.
Did you make this recipe? Let us know in the comments!