{:en}Tomatoes are available at supermarkets all year round, but only now is the right season for super tasty and juicy tomatoes that have soaked up all the summer sun. Now, they are at their best. There is so much you can do with tomatoes, but you know what I like best? A simple tomato salad, where that juicy tomato is the star.

The most simple way of course, is a delicious Caprese salad. Sliced tomato, with Mozzarella, fresh basil leaves, a drizzle of good olive oil and Balsamic vinegar, and if desired a sprinkle of salt and pepper. Nothing more. And all with minimum effort, just slice it up, dress on a plate, dig in.

With just a teeny tiny bit more effort, you can make my all time favorite tomato salad. It’s really simple, with just a few ingredients. You can use any type of tomato. Cherry tomatoes, vine tomatoes, beefsteak tomatoes, plum tomatoes… Just use the type of tomato you like best. I like vine tomatoes, specifically the little ones, but I just got these ultra delicious plum tomatoes and I had to use them.

First, finely dice or slice a small shallot. You can use a white or red onion as well, but shallots taste really great in a salad.

Then mix all ingredients for the salad dressing in a bowl:

• 4 tbsp veg. oil
• 2 tbsp white vinegar
• 2 tbsp fresh or dried parsley
• 1/2 tsp salt
• 1/8 tsp pepper
• 1-2 tsp sugar or liquid sweetener

You might wonder about the sugar/sweetener, but believe me, it makes all the difference. Add the shallots and and crush them a little bit in the dressing, using a fork or the back of a spoon.

Slice your tomatoes. I used 6 plum tomatoes.

Add to the bowl and toss. You can eat it right away, but it’s at it’s best if you let it sit for about 10 minutes.

Enjoy!

PS: looking for another salad? Give this Couscous Salad with Roasted Vegetables a try.

5 from 1 vote

Print

Tomato Salad

Ingredients

• 6 plum tomatoes*
• 1 shallot
• 4 tbsp vegetable oil
• 2 tbsp (white) vinegar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1-2 tsp sugar/liquid sweetener
• 2 tbsp fresh or dried parsley

Instructions

1. Finely dice or slice the shallot.
   

2. In a bowl, mix oil, vinegar, sugar/sweetener, salt, pepper and parsley.
   

3. Add shallots and crush them in the dressing with a fork or the back of a spoon.
   

4. Slice the tomatoes and add to the dressing.
   

5. Toss and serve.**
   

Recipe Notes

*Or any other tomato, just use the type you like best.

**You can eat it straight away, but it's at it's best when you let it sit for about 10 minutes before serving.