A big, juicy tomato salad is a staple everyone should know how to make well! Rather than shaking up a dressing, sprinkle the garlic, eshallots/shallots and salt straight onto the tomato wedges. The flavour sticks better.Use everyday red tomatoes though if you can get them, heirloom tomatoes will add a great splash of colour.
1/2tspfinely minced garlic(use a knife, not garlic press)
1tbspwhite wine vinegar(Note 3)
3tbspextra virgin olive oil
3/4tspcooking / kosher salt
1 1/2tbspfinely sliced basil leaves, plus extra for garnish (Note 4)
Cut the tomatoes into 8 or 10 wedges, cutting out the core. Place in a large bowl.
Sprinkle over eschallots, garlic, salt and pepper. Drizzle with olive oil and vinegar.
Gently toss to coat tomatoes. Add basil, toss again to disperse.
Pour into bowl and serve immediately! (Tip: Bread for mopping up the tomato juices is on point).
1. Tomatoes - Obviously the riper the better! But honestly, I made this yesterday in the middle of Aussie winter with just-okay, greenhouse-grown tomatoes and it was still so, so good. If you've got cherry tomatoes or grape tomatoes, try my Cherry Tomato Salad instead (it's designed for them).2. Eschallots - also known as French Onions and called "shallots" in the US. More delicate and sweeter than brown onions. Substitute with the white part of green onions, finely minced, or very finely minced red onions.3. Vinegar - Or apple cider vinegar, sherry vinegar or champagne vinegar. Balsamic vinegar is fine too from a flavour perspective but will stain the tomatoes brown.4. Basil - worth making even without. I like to add a pinch of dried oregano instead.5. Nutrition per serving.