We love eating in season and currently have an abundance of home-grown tomatoes. Top tip – ripe tomatoes are absolutely key to making a great tomato salad. In other words, do not attempt to make tomato salad with subpar tomatoes. It’s just not worth it.
- 1/2 small red onion thinly sliced
- 2 cups assorted tomatoes chopped into bite-sized pieces
- Small handful basil thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons thick balsamic vinegar or balsamic glaze
- ½ teaspoon flaky sea salt
- Freshly ground black pepper, to taste
- Fill a bowl with ice water and add the sliced red onion (soaking the onion will tame its intense flavor and make it more crisp). Set aside.
- Spread half the chopped tomatoes over a large serving platter or place into a large bowl. Drain the onions well, and layer about half of the onions on top. Add the other half of the cherry tomatoes, followed by a layer of any optional additions (you could add cucumber or avo), followed by the rest of the onions. Sprinkle the basil all over.
- Drizzle the olive oil over the salad, followed by the balsamic vinegar. Sprinkle the salt and several twists of black pepper on top. Serve promptly. This salad is best consumed within a couple of hours.