Under 30 minVeganUnder 15 minFrenchLunchStarterDinner
Tomato Salad
The summer salad, the simplest and the best. Three ripe tomatoes, an onion, fresh herbs and an olive oil dressing: 10 minutes and it's done. The key is tomatoes that actually taste of something. It's the one thing you can't fix.
- Prep
- 10 min
- Total
- 10 min
- Difficulty
- Easy
Method
- 1Wash the tomatoes and cut them into quarters. Place them in a large salad bowl.💡 TipChoose ripe tomatoes at room temperature. Never cold tomatoes straight from the fridge: the cold kills the flavour. That's rule number 1.
- 2Peel the onion and slice it finely. Add to the tomatoes and toss.💡 TipIf the onion is too sharp, leave it for 10 minutes in cold water before slicing. It loses some of its bite without losing its crunch.
- 3In a small bowl, mix the olive oil, vinegar, finely chopped chives and coriander. Season with salt and pepper. Pour over the salad and refrigerate for at least 15 minutes before serving.💡 TipThe resting time in the fridge lets the tomatoes release their juice and the dressing soak in properly. Don't serve straight away: 15 to 30 minutes minimum.
Tips & variations
Switch up the herbs to your taste: basil, flat-leaf parsley, tarragon, mint... Each one gives a different character.
For a more complete version: add black olives, mozzarella, tuna or hard-boiled eggs. It becomes a composed salad perfect for a light summer meal.
Store in the fridge in an airtight container. Eat within 24 hours to keep the tomatoes' texture.
For a more complete version: add black olives, mozzarella, tuna or hard-boiled eggs. It becomes a composed salad perfect for a light summer meal.
Store in the fridge in an airtight container. Eat within 24 hours to keep the tomatoes' texture.
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Compose. Twist. Invent. Cook. ❤️
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