Equipment
Ingredients
Vegetables
- 500 g ripe tomatoes, room temperature, cored and cut into bite-sized wedges
- 50 g red onion, very thinly sliced
- 15 g fresh basil, leaves torn or roughly chopped just before serving
Dressing
- 30 ml extra virgin olive oil
- 15 ml red wine vinegar
- 3 g flaky sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 96 kcal
- Protein
- 1 g
- Carbohydrates
- 6 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 298 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 330 mg
- Calcium
- 24 mg
- Iron
- 0.6 mg
- Magnesium
- 18 mg
- Phosphorus
- 36 mg
- Zinc
- 0.3 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 18 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Core the tomatoes on a cutting board using a chef's knife and cut them into bite-sized wedges. Slice the red onion as thinly as possible.
In the large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, flaky sea salt, and freshly ground black pepper.
Add the tomato wedges and sliced red onion to the dressing. Toss gently to ensure all pieces are evenly coated.
Allow the salad to rest at room temperature for 10 minutes to let the tomatoes release their juices and mingle with the dressing.
Tear the fresh basil leaves into the large mixing bowl just before serving, tossing once more gently to combine.
Chef's Notes
- Never refrigerate tomatoes before or after making this salad. Cold temperatures irrevocably damage the flavour-producing enzymes and create a mealy texture.
- For maximum aroma, tear your basil leaves by hand rather than chopping them. A knife can bruise the delicate leaves and cause the edges to turn black and bitter.
- If you want to elevate this dish, use a mix of different coloured heirloom and cherry tomatoes. The varied sugar and acid levels will create a more complex flavour profile.
- The juice left at the bottom of the bowl is highly prized in Italian cooking. Serve with crusty bread to soak up this flavourful liquid.
Storage
Troubleshooting
Onions have too sharp or astringent a bite
Cause: The red onion is particularly pungent or aged
Fix: Add a small pinch of sugar or a dash more vinegar to balance the sharpness
Prevention: Soak the sliced onions in ice water for 10 minutes, then drain and pat dry before adding to the salad
Salad is overly watery and lacking flavor
Cause: Tomatoes were overripe, over-salted too early, or left sitting too long
Fix: Drain excess liquid, drizzle lightly with fresh olive oil, and adjust seasoning
Prevention: Salt the salad closer to serving time and consume within 30 minutes of preparation
Cultural Context
The combination of tomatoes, basil, and olive oil is a cornerstone of Mediterranean cuisine, closely related to the famous Caprese salad originating from the Italian island of Capri. By omitting dairy, the dish leans closer to rustic farmstead salads, relying entirely on the peak seasonal quality of late summer nightshades and aromatic herbs to carry the flavour profile.
