Tomato Salad
This heirloom tomato salad is a bright, herbaceous Italian side dish that comes together in under 10 minutes with ripe tomatoes, gremolata, and a simple olive oil and vinegar dressing.
This heirloom tomato salad is a bright, herbaceous Italian side dish that comes together in under 10 minutes with ripe tomatoes, gremolata, and a simple olive oil and vinegar dressing.
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Slice large tomatoes into wedges. Halve or quarter cherry or grape tomatoes.
Toss the tomatoes with the red onion, olive oil, red wine vinegar, salt, and pepper.
Arrange the mixture on a platter.
Sprinkle the gremolata and fresh basil on top.
Serve immediately.
Assemble and serve immediately for best texture and flavor; store dressed tomatoes (without gremolata and basil) in an airtight container for up to 2 hours.
Yes, but assemble it just before serving. Slice and dress the tomatoes up to 2 hours ahead, then add gremolata and basil right before plating to keep them fresh.
Ripe heirloom tomatoes are ideal for their flavor and texture, but any in-season, juicy tomato works well. Cherry or grape tomatoes add sweetness.
Yes. Balsamic vinegar, white wine vinegar, or fresh lemon juice work well; use the same 1 tablespoon amount.
Gremolata adds brightness and depth, but you can omit it or replace it with extra fresh basil and a pinch of minced garlic if needed.
Chill the onion in the freezer for 15 minutes before slicing, or use a sharp knife and cut against the grain for thinner, more delicate slices.
