Tomatoes Vinaigrette

Name: Tomatoes Vinaigrette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 garlic clove; 1/4 teaspoon dried oregano (or dill or thyme); 2 tablespoons red or white wine vinegar; Salt and freshly ground black pepper; 1 pound beefsteak or heirloom tomatoes (about 4 medium); 3 tablespoons extra-virgin olive oil; Flaky salt, for sprinkling (optional)

By Cybelle Tondu

Updated July 10, 2024

Tomatoes Vinaigrette — Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 5(354)
Comments: Read comments

Possibly too easy to even be called a salad, this satisfying summer side dresses thin slices of tomatoes with a vinaigrette of wine vinegar, olive oil, garlic and dried oregano. Salting the tomatoes brings out the best of both peak season and cold weather fruit, encouraging their sweet juices to leak onto the plate and mix with the dressing. Serve with grilled bread to sop up what’s left behind. This dish is greater than the sum of its parts.

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Ingredients

Yield:4 servings

1garlic clove
¼teaspoon dried oregano (or dill or thyme)
2tablespoons red or white wine vinegar
Salt and freshly ground black pepper
1pound beefsteak or heirloom tomatoes (about 4 medium)
3tablespoons extra-virgin olive oil
Flaky salt, for sprinkling (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Using the flat side of your knife, smash the garlic and add to a small bowl or cup with the oregano and vinegar. Whisk briefly to combine.
Step 2
Lightly sprinkle salt (about ¼ teaspoon) evenly over a serving plate. Slice tomatoes ¼ inch thick and arrange on the plate in a single layer on top of the salt. Scrape any tomato juice left on the cutting board over the tomato slices, then sprinkle more salt (about ¼ teaspoon) evenly over the sliced tomatoes.
Step 3
Pluck the garlic pieces out of the vinegar mixture and discard. Quickly whisk the oil into the vinegar and immediately pour over the tomato slices. Sprinkle with flaky salt, if using, and a few grinds of black pepper.

Ratings

5 out of 5

354 user ratings

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Comments

Christa11 months ago

Sam Sifton suggests adding some sliced mozzarella and torn basil and calling it dinner.

Laura11 months ago

Save the dried herbs for winter! Use fresh volatile herbs of summer…

Rebecca11 months ago

There's nothing to change here - to do so would be to mess with perfection. That said, one extra step: though tomatoes get mealy when stored in the fridge, it enhances a tomato salad to chill the platter or bowls for about a half hour before plating up and enjoying!

Pariscope4 days ago

My dad, a central Illinois coal miner for 45 years, grew the best tomatoes I’ve ever had. When I moved to Chicago for graduate school, I’d eagerly await his weekly shipment - each tomato wrapped in newspaper and secured with duct tape. Cracked open an Old Style and dug in.

Deak1 month ago

Double or triple up the liquid measure and then pour the leftovers in a jar for a great tomato infused vinaigrette.

Rama5 months ago

Added fresh basil on the top, tastes like summer!

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