Tomato Salad

By Ali Slagle

Published June 27, 2024

Tomato Salad
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(374)
Comments
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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
  • 1½tablespoons finely chopped shallot or red onion
  • Juice from half a lemon (1½ tablespoons)
  • 1½ to 2 pounds ripe tomatoes (such as 3 large or 2 pints)
  • Salt
  • 2tablespoons extra-virgin olive oil
  • 20basil leaves, torn if large
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

99 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 503 milligrams sodium

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.

Ratings

5 out of 5
374 user ratings
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Comments

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.

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!

Moses S

I am responding to Alan L's note. Refrigeration affects the flavour of tomatoes, but it takes a couple of days to do so. As per research lead by Denise Tieman of the University of Florida in Gainesville.

Kathy

I made this tonight with apple cider vinegar. It's so simple and so, so good!!

CCK

made this per the recipe and thought it was nice and fresh tasting. evolved it into more of a one bowl meal by adding sliced olives and chickpeas for protein and red chili flakes for some heat. spoonable salad for summer

cmc

Simple and delicious. I made it with store-bought cherry tomatoes & it was still wonderful.

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