Jul 14 2026
Restaurants›Red Dog Saloon Hoxton Square›Tomato Salad (v) Recipe

Tomato Salad (v) Recipe

Inspired by Red Dog Saloon Hoxton Square
Time20m
Serves4

Make Tomato Salad (v) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

Dressing

Finish & Serving

Method

Salad

  1. 1

    Prepare tomatoes

    Wash tomatoes and pat dry. Cut larger tomatoes into 1–1.5 cm (about 1/2 inch) wedges; halve or quarter cherry/grape tomatoes. Aim for bite-sized pieces so the dressing coats them well.

  2. 2

    Prepare cucumber (optional)

    If using cucumber, peel if desired, halve lengthwise and scoop out seeds if watery. Slice into 1/4-inch half-moons and add to the bowl with the tomatoes.

  3. 3

    Slice onion

    Peel the red onion, cut in half, then slice thinly into half-moons. If raw onion is too sharp, place slices in a small bowl with cold water for 5 minutes, then drain and pat dry.

  4. 4

    Herbs

    Stack basil leaves, roll tightly and slice into ribbons (chiffonade). Roughly chop parsley if using. Add herbs to the tomato mixture and gently toss to combine.

Dressing

  1. 5

    Make dressing

    In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or agave), minced garlic, sea salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened.

  2. 6

    Taste and adjust

    Taste the dressing and adjust seasoning: more vinegar or lemon for acidity, more oil to mellow, or a pinch more honey if too sharp. Dressing should be bright and balanced.

Finish & Serving

  1. 7

    Dress the salad

    Pour the dressing over the tomato mixture and gently toss with a large spoon or your hands so pieces remain intact. Let sit for 5–10 minutes at room temperature to allow flavors to meld, but don’t let sit too long or tomatoes will become watery.

  2. 8

    Plate and finish

    Transfer salad to a serving bowl or individual plates. Drizzle the optional finishing teaspoon of olive oil, sprinkle flaky sea salt if using, and add an extra grind of black pepper. Serve with crusty bread or over salad greens.

  3. 9

    Storage

    Leftovers keep refrigerated in an airtight container for up to 24 hours; tomatoes will release juices, so serve chilled or bring to room temperature and stir before serving.

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