Tomato Salad

By Ali Slagle

Published June 26, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(747)
Comments
Read comments

The minimal ingredients in this salad allow tomatoes to shine through. Besides our star, salt is the most important element because it draws out the juices to leave the tomato with more concentrated flavor. The resulting pink-hued juices mingle with the shallot, olive oil and lemon juice to create a dressing that is so good, it is reason enough to make this salad. Use up every drop by dipping into it with grilled bread, or pour it over braised beans, grilled fish or roast chicken. While tomato salads are often dressed with vinegar, lemon juice is more gentle, working behind the scenes to help tomatoes taste like their brightest selves.

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Ingredients

Yield:4 servings

  • 1 ½ tablespoons finely chopped shallot or red onion

  • Juice from half a lemon (1½ tablespoons)

  • 1 ½ to 2 pounds ripe tomatoes (such as 3 large or 2 pints)

  • Salt

  • 2 tablespoons extra-virgin olive oil

  • 20 basil leaves, torn if large

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 99 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 503 milligrams sodium; 2 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, stir together the shallot and lemon juice. Set aside while you cut the tomatoes.

  2. Step 2

    Cut the tomatoes into bite-size pieces, adding them to the bowl as you go. Season generously with salt and stir to combine. Gently stir in the olive oil, followed by the basil. Season to taste with salt. Serve right away or let sit, stirring occasionally, for up to 30 minutes.

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Ratings

5 out of 5
747 user ratings
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Comments

Lynette

Brilliant idea to salt tomato separately over a colander, let sit for a few minutes, then toss tomatoes vigorously in the colander to shake off excess salt and liquid. Then add to salad. A game changer!

Rose K

Will pile this onto a fresh baguette, give it a squish to press the juices into the bread, and take it out onto the patio to enjoy along with the mosquitos. Ahhhh, sumner!

Name Padma

Perfect! Made exactly as written. I had a couple of heirloom tomatoes and about a cup of Sungold cherry tomatoes. Loved the mixture of sweet, salty and tart.

nancy

@ellen @oxalis The recipe says to add the shallot and juice to a large bowl, then add the rest of the ingredients to that bowl as you go. I think the initial instruction to "set [the large bowl] aside" makes it confusing.

Jill P.

I had an abundance of homegrown tomatoes from a friend, so I made this tomato salad with several different varieties for a beautiful combination of colors. It was the perfect mix of sweet, salty and acidic. I topped it with a sprinkling of feta cheese which made it even better

Ellen

Is there a step 3 where you add the saved juice and shallot, or is that at an earlier point? Recipe leaves me hanging.

Cass

@Ellen You add the tomatoes to the lemon juice/shallot as you cut them.

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