A refreshing Italian tomato salad made with summer tomatoes and a simple dressing, garnished with gremolata.
Tomato season begins roughly in June and runs through to October, or the end of summer, depending on where you are. Check out my guide to eating seasonally.
During this time you will find many varieties of tomatoes in different colours, sizes and shapes. Make the most of those sweet and juicy tomatoes with a delicious tomato salad.
Also check out my delicious French tomato tart made with cheese and mustard.
This summer tomato salad has fresh tomatoes with onions, a simple dressing, and gremolata (a dry garnish of parsley, garlic and lemon) to add extra layers of fresh flavours to the dish.
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Tips on ingredients
For best flavour, use the best quality ingredients you can find.
- Tomatoes – any variety of tomatoes that are in season. Select good quality, ripe, firm tomatoes locally sourced from a farmers market or a speciality shop. I used a selection of tomatoes from the Isle of Wight.
- Olive oil – use the best quality olive oil you can find, it will make such a difference. See my post on How To Select A Good Olive Oil.
- Vinegar – either a red or white wine vinegar.
- Garnish – add extra flavour with this quick and easy gremolata
Dressing
Instead of drizzling oil and vinegar directly over the tomatoes, I used an emulsified dressing.
When ingredients don’t blend together (in this case oil and vinegar), an extra ingredient is added (garlic) to incorporate them together. The result is a thicker, creamier and smoother dressing which carries more flavour.
An emulsified dressing will cling to the salad ingredients more effectively and not separate before serving.
Slowly whisk the olive oil into a bowl with the vinegar and garlic to blend the ingredients together. The result is a completely homogenised mixture. Alternatively, all the ingredients can be added to a glass jar which is then shaken vigorously to achieve the same result.
To serve
Before serving, garnish the salad with a tasty gremolata to add even more delicious fresh flavour.
This tomato salad is best served at room temperature with some crusty bread to mop up the juices.
Storing
Keep the salad in the fridge for up to a day and it will be delicious on toast. Stir well before serving.
The dressing can be made a couple of days ahead and stored in a closed jar in the fridge. Shake well before using.
As gremolata is made with fresh herbs so it is best to prepare it before using.
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Recipe
Italian Tomato Salad
Ingredients
gremolata
- fresh parsley - ½ cup, washed and dried 25 grams
- garlic - small 1 clove
- lemon - unwaxed 1 small
- salt ⅛ teaspoon
Instructions
- 700 grams tomatoesChop the small tomatoes into wedges and the larger ones into chunks, and place in a bowl.
- 1 small red onionFinely slice the onion and add to the tomatoes.
- 1 clove garlic, 1 tablespoon wine vinegar, 60 mls olive oilFinely chop the garlic and transfer to a small bowl. Add the vinegar then pour in the olive oil slowly, whisking till emulsified.
- ⅙ teaspoon saltMix in the salt and pour over the tomatoes, mixing to ensure they are well coated in the dressing. Cover and set aside for half an hour to allow the flavours to come develop.
Gremolata
- 25 grams fresh parsley, 1 clove garlic, 1 small lemon, ⅛ teaspoon saltZest the lemon and chop into small slivers, chop the parsley and slice the garlic finely. Combine in a small bowl and add salt.
Assemble the salad
- Transfer the tomato salad to a serving dish, garnish with gremolata and serve at room temperature with some crusty bread.
Notes
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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