Simple Tomato Salad (Edit recipe)

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This simple tomato salad has been a go to recipe all summer long. It's perfect as is as a side dish or you can add some corn, sourdough croutons, grilled chicken, etc. to make it a main course meal. It comes together quickly using only a few simple ingredients and works with regular or heirloom tomatoes.

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

9

Serves: 2-3

Ingredients

1 whole Shallot, use a small one
2.5 Tbsp Red Wine Vinegar, divided
1 lb Tomato, can use heirloom tomatoes
3 Tbsp Extra Virgin Olive Oil
0.75 tsp Salt, divided
0.25 tsp Black Peppercorns, Ground Fresh
2 Tbsp Basil, Fresh, chiffonade/slivered
1 whole Corn, (Optional) grilled, steamed, frozen (thawed)
1 bunch Croutons, (Optional) homemade or store-bought garlic flavored

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and slice the shallot and separate the layers into a medium size bowl.
Add 1 tbsp of red wine vinegar to the shallots to marinade while you cut the tomatoes.
Wash and remove the stems of the tomatoes, then cut the tomatoes into thick slices then cut them into large chunks. Add them to the bowl with the shallots.
Add 1/2 tsp of salt and the 1/4 tsp of the black pepper to the tomatoes and mix it all together.
Let it sit and marinade for 5-10 minutes to release the tomato juices.
Top with the 2 tbsp of the fresh basil chiffonade, 3 tbsp of extra virgin olive oil, and 1 tbsp of the red wine vinegar. Mix it all together then taste and adjust adding another 1/2 tbsp of red wine vinegar and 1/4 tsp of salt if needed.
If adding extras such as corn, croutons, chicken you can add it in here and mix it together and serve.

Notes

Adding the red wine vinegar to the shallot slices and letting it sit a bit takes the bite out of the shallot and gives them a more subtle taste. Extra add ins: Seasoned grilled chicken (not bbq) Grilled, steamed, frozen, leftover corn Croutons, but add them last so they don't get super mushy, you want them somewhat soft but not falling apart Leftovers will not keep so you need to eat it the day of making it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	27 g
Carbohydrates:	20 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	1210 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.