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This tomato salad is so refreshing and delicious you just might call it a meal!
The Perfect Summer Salad
This salad is so cooling and refreshing you’ll serve this often throughout the summer. Heck, it’s even good in the other three seasons too!
Tomatoes seem to go well with everything and this salad is no exception. It’s easy to make and even easier to eat.
I’ve often eaten only this salad for a light dinner or lunch. Even though it’s light, it’s quite filling especially if it’s made with robustly flavored tomatoes.
Tomatoes As Pretty As A Picture
This salad makes a stunning presentation even when it’s made with standard red tomatoes.
However, it goes to higher levels when you make it with different colored ones. Just try it with a good mix of red, orange and yellow and see how great it looks! That’s something I’d do if I had guests because yellow and orange tomatoes are a bit pricy and rarely go on sale by me.
The flavor will go into the stratosphere if you use home-grown tomatoes. Nothing beats the flavor of home grown, so use them when you can. Since I no longer garden, I’ve found that the vine-ripened variety tastes the best and it’s a great substitute for when you don’t have access to home grown. Kumatoes are also very tasty and their color would add a dimension to the way this salad looks.
Simple Dressing
The dressing for this salad is very simple and basic. It enhances the flavor without being overpowering.
It’s a simple emulsion and relies on the use of a drop of Dijon mustard to aid the emulsification. When using the Dijon, you don’t have to worry too much about being careful to drip the oil in. Just as long as you do a steady stream, it’ll set up nicely.
Watch The Video
The Recipe
Tomato Salad
Ingredients
- 2 cups diced tomatoes seeds removed
- 1 clove garlic minced
- 2 tbs chopped fresh basil
Dressing:
- 2 tbs lemon juice
- 1 tbs honey
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 2 tbs olive oil
Instructions
- Mix lemon juice, honey, mustard and salt in a small bowl. Whisk in oil until emulsified.
- Place tomatoes, garlic and basil in another bowl; toss to combine. Drizzle the dressing over and toss to coat.
Samantha Paul says
Hi Judith…..! This tomato salad looks sooo yummy and beautiful colored, and this is perfect salad for hot summer, i will definitely making this salad in this upcoming weekend. Thanks for sharing…..!
Judith Hanneman says
I’m going to check out your site Samantha because I am the original cookware junkie!!!!
Betsyros says
I’m having an old acquaintance over for lunch next week – I am definitely making this. I am making grilled muenster cheese sandwiches, croutons to snack on and limoncello cookies and iced tea for dessert.
Judith Hanneman says
That sounds delicious!!!
Diana says
I accidentally put in a tablespoon of dijon. If you are looking at this post right now, can you tell me a quick fix? I already put the lemon in and don’t want to throw whole thing out. Meanwhile, I’ll proceed to the rest of the recipe. I still have time for you to help. Still an hour for dinner.
Judith Hanneman says
It should still taste good or you can triple the recipe.
Diana says
Thanks Judith. I went ahead and I added a smidge more of honey to counteract all the Dijon. (I’m always reluctant with honey because I don’t like it by itself, but it’s good in mixtures). Anyway, my husband and son thought it was so great. Wait until I make it the correct way! Thanks for the yummy recipe.
Judith Hanneman says
Glad you were able to work it out!! If the dressing turned out well with your adjustments and everyone liked it–stick with what you did.