Insalata Pomodoro Recipe

Prepare tomatoes

Wash tomatoes. If using large tomatoes, core and cut into 1/2-inch to 3/4-inch wedges. If using roma, halve and slice; if using cherry, halve. Place cut tomatoes in a large mixing bowl.

Slice onion

Peel the red onion and slice very thinly (use a mandoline or a sharp knife) into half-moons. Separate the rings and add to the bowl with tomatoes.

Tear basil

Stack basil leaves, roll lightly, and tear into bite-sized pieces with your fingers. Add basil to the tomato and onion bowl.

Season

Sprinkle 1 tsp salt and 1/2 tsp freshly ground black pepper over the tomato mixture and gently toss to combine. Let sit while you make the dressing for 5 minutes to let flavors marry.

Mince aromatics

Finely mince 1/2 tsp garlic and 1 tbsp shallot. Place in a small mixing bowl.

Emulsify dressing

To the bowl with garlic and shallot add 2 tbsp red wine vinegar, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp pepper. Whisk to combine. Slowly drizzle in 4 tbsp extra-virgin olive oil while whisking briskly until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add a little more vinegar or honey if you prefer brighter or sweeter).

Rest dressing

Let the dressing sit for 2–3 minutes to mellow the raw garlic/shallot.

Dress the salad

Pour the dressing over the tomato, onion, and basil. Gently fold with a large spoon or spatula until pieces are evenly coated. Do not over-stir to avoid breaking tomatoes. Taste and adjust salt and pepper if needed.

If using optional garnishes, sprinkle 1/4 cup crumbled feta or torn fresh mozzarella and 2 tbsp toasted pine nuts or walnuts over the dressed salad. Drizzle an additional 1/2 tsp olive oil if desired.

Transfer to a serving bowl or platter. Serve immediately at room temperature for best tomato flavor. Leftovers may be refrigerated up to 24 hours, but tomatoes will release more juice — briefly toss before serving.