Tomato Salad Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Remove cores and cut into 3/4-inch wedges (or thick slices if preferred). Place cut tomatoes in a large mixing bowl.

Slice onion

Peel and thinly slice the red onion. Separate slices into rings and rinse briefly under cold water if you want a milder onion flavor. Drain and add onion to the bowl with the tomatoes.

Add herbs and cheese

Tear basil leaves into medium pieces and roughly chop parsley if using. Add herbs to the bowl. If using cheese, crumble feta or tear fresh mozzarella and add to the tomatoes.

Make dressing

In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, sea salt, black pepper, and sugar or honey (if using). Whisk vigorously or shake in a jar until the dressing is emulsified.

Dress the salad

Pour the dressing over the tomatoes, onions, herbs, and cheese. Gently toss once or twice to coat, being careful not to break the tomato pieces.

Rest and adjust

Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar/olive oil as desired.

Serve

Transfer to a serving bowl or platter. Garnish with a couple of whole basil leaves and an extra drizzle of olive oil if desired. Serve immediately.