Tomato And Herbs Recipe

Prepare tomatoes

Wash tomatoes. If using large tomatoes, core and cut into 1–1.5 cm (about 1/2 in) wedges or dice. If using cherry tomatoes, halve or quarter them. Place cut tomatoes in a large mixing bowl.

Thinly slice half a small red onion into half-moons and add to the bowl with tomatoes. If using cucumber, peel, seed if necessary, and dice into similar-sized pieces; add to the bowl.

Stack basil leaves, roll tightly and chiffonade (thinly slice) or roughly tear. Chop parsley and mint (if using) and add to the bowl with tomatoes and onion.

Mince the garlic clove very finely (or grate on a microplane) and add to the herbs so the garlic distributes evenly through the salad.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard (if using), and honey or sugar (if using). Whisk or shake vigorously until the dressing is emulsified and slightly thickened.

Season the dressing with the measured salt and freshly ground black pepper. Taste and adjust: add a pinch more salt if tomatoes are bland, or another teaspoon of vinegar or lemon juice if you prefer brighter acidity.

Pour about two-thirds of the dressing over the tomato-herb mixture and gently toss with a large spoon or salad tongs to coat evenly. Reserve the remaining dressing to finish or serve on the side.

Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld (tomatoes release juices and herbs infuse). If you need to serve immediately, a 5-minute rest still helps.

Taste the salad and adjust seasoning: add more salt, pepper, or reserved dressing if desired. Fold in crumbled feta or torn mozzarella if using.

Scatter toasted pine nuts or walnuts on top and garnish with a few whole basil leaves. Serve on a platter or individual plates.