Tomato Salad Recipe

I enjoy crafting uncomplicated, invigorating dishes, and this Tomato Salad is a perfect case of a wholesome, lively entrée. With the principal components of the salad being ripe tomatoes, a cucumber that’s almost as crunchy as the one I grew up eating in my village, red onion, dense basil, and feta, the flavor combinations are balanced and harmonious, with a few delightful surprises.

The ingredient list isn’t long, and the preparation—though it does involve some not-so-pleasant dicing of tomatoes—is easy.

Ingredients

Rich in vitamins A and C, tomatoes add natural sweetness and juiciness to the salad.

Onion, Red: A sharply flavored, oniony vegetable.

Provides intense, almost pungent flavor to dishes that simultaneously balances the sweetness of ripe summer tomatoes and accents their crisp texture.

Cucumber: Cool and crisp, cucumber is a virtually calorie-free vegetable that brings a refreshing and watery crunch to a dish.

Basil Leaves: Having a fragrant and aromatic quality, basil imparts a fresh, herbal flavor and is high in antioxidants.

Olive oil: A nutritious fat, olive oil extracts enhance flavor and help with the absorption of the fat-soluble vitamins A, D, E, and K.

Balsamic Vinegar: Offers a sweet and tangy flavor that yields a delightful contrast with savory components.

Feta cheese is used to add creaminess combined with a salty bite, along with protein and calcium (if used).

Ingredient Quantities

• 4 ripe tomatoes, sliced
• 1 red onion, thinly sliced
• 1 cucumber, sliced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. First, you must wash and prepare all the vegetables. The ripe tomatoes and cucumber need to be sliced into rounds—make sure they’re of even thickness! The same goes for the red onion; slice it thinly for the best results.

2. Mix together in a large bowl: sliced tomatoes, cucumber, and red onion.

3. Tear the basil leaves into smaller pieces and add them to the bowl with the vegetables for a fragrant blend.

4. Spread the salad mixture evenly and drizzle smooth, rich extra virgin olive oil over it.

5. Incorporate the balsamic vinegar, lightly tossing the mix to coat all the ingredients.

6. Add salt and freshly ground black pepper to the salad and toss to combine. Dress the salad with the vinaigrette and toss again to mix. Serve the salad alongside the chicken.

7. If you wish, you can add the crumbled feta cheese on top for an optional creamy and tangy addition.

8. Toss the salad again gently to mix the feta cheese and ensure it is evenly distributed throughout.

9. Place the salad in a serving dish, allowing the brilliant colors of the salad to take center stage.

10. Immediately serve the salad as a refreshing side dish or light main course that is perfect for any occasion.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Vegetable peeler (optional, for cucumber)
4. Large mixing bowl
5. Measuring cups and spoons
6. Salad tongs or large spoon for tossing
7. Serving dish or platter

FAQ

• Can I use a different type of vinegar instead of balsamic?Certainly! Red wine vinegar or apple cider vinegar can replace balsamic vinegar, although the resulting flavor will not be quite the same.
• How can I make the salad ahead of time?The vegetables should be prepared and stored separately. All components should be combined just prior to serving to ensure that everything remains fresh and crisp.
• Is there a substitute for feta cheese?For a dairy-free version, goat cheese can be used or cheese can be omitted altogether.
• Can I add protein to this salad?Grilled chicken or chickpeas are a wonderful extra-protein addition.
• How long does this salad last in the refrigerator?The salad can be kept in an airtight container for up to 2 days but is best enjoyed immediately.
• What type of tomatoes work best for this recipe?For the best flavor and texture, use ripe, firm tomatoes, such as Roma or heirloom varieties.
• Can I use dried basil instead of fresh?For the best taste, use fresh basil. However, if you can’t obtain it, for some reason, use dried basil. Use it in half the amount that you’d use of fresh basil.

Substitutions and Variations

Heirloom tomatoes: 4 ripe, sliced heirloom tomatoes
Shallot, red onion: 1, small; thinly sliced
Cucumber: 1 zucchini, cut into thin slices
Basil leaves, fresh: 1/4 cup Mint leaves, fresh and torn: 1/2 cup
Feta cheese: 1/4 cup crumbled goat cheese (optional)