Tomato Salad with Shallot Vinaigrette
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August on a plate: ripe tomatoes, a mellow shallot vinaigrette, and two kinds of herbs. Salt the tomatoes, give them fifteen minutes, and put out a spoon for the juice.
The short version
Slice or chunk ripe tomatoes, salt them for 15 minutes, then toss with a vinaigrette made from shallot softened in red wine vinegar, olive oil and herbs. 10 minutes of work, no cooking.
What makes ours better
what we fixed so you don’t have to
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Soak the shallot in vinegar. Ten minutes in the vinegar tames the raw bite so the shallot adds flavor without taking over the tomatoes.
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Salt the tomatoes before you dress them. Salt draws out juice that blends with the oil and vinegar into the dressing, so you don't need to add water or sugar.
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Cut big pieces. Chunks and thick wedges hold their shape, while small dice collapses into mush.
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Use two kinds of herbs. Basil is sweet and parsley is fresh and green. Together they keep the salad from tasting one-note.
What you need
the usual suspects
- Shallot1 large
- Red wine vinegar2 tablespoons
- Ripe tomatoes2 pounds
- Extra-virgin olive oil3 tablespoons
- Fresh basil¼ cup
- Flat-leaf parsley2 tablespoons
yes, all of the butter
Steps
deep breath. you’ve got this.
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Soak the shallot
Stir the shallot into the vinegar in a large bowl with a pinch of the salt. Leave it for 10 minutes, until the rings soften and turn pink.
About 10 min. Cook mode has a timer for this step.
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Cut the tomatoes
Core the tomatoes. Cut large ones into thick wedges or 1-inch chunks and halve cherry tomatoes. Use a serrated knife for clean cuts.
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Salt the tomatoes
Put the tomatoes in a colander over a bowl, or on a platter, and sprinkle them with half the remaining salt. Leave them for 15 minutes. You'll see juice collect.
Taste a piece after 15 minutes. It should taste more like a tomato than when you started.
About 15 min. Cook mode has a timer for this step.
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Make the dressing
Pour the olive oil into the shallot and vinegar and whisk. Add a spoonful of the tomato juice and the pepper.
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Toss gently
Add the tomatoes to the bowl and fold them over with a spatula or your hands until coated. Taste, and add the rest of the salt if needed.
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Add the herbs
Scatter the basil and parsley over the top just before serving. Serve at room temperature.
Good to know
the stuff I’d tell you over the phone
- Don't refrigerate tomatoes before you cook them. Cold dulls the flavor and turns the texture mealy.
- Out of season, use grape or cherry tomatoes, which stay sweeter. Add a pinch of sugar if the salad tastes sharp.
- Add cucumber, a few olives or crumbled feta, or serve over toasted bread to soak up the juice.
- Storage. Best the day it's made. Leftovers keep covered in the fridge for a day and are good on toast; bring to room temperature first.
Questions, answered
the questions my cousins text me
Should I peel tomatoes for a tomato salad?
No. Ripe tomato skin is thin and tender, and it holds the pieces together. Only peel if the skin is tough.
What vinegar is best for a tomato salad?
Red wine vinegar is a clear first pick. Balsamic is sweeter, sherry vinegar is rounder, and lemon juice works too.
Can I make tomato salad ahead of time?
Prep the shallot and herbs ahead. Cut, salt and dress the tomatoes within an hour of serving for the best texture.
Why is my tomato salad watery?
Tomatoes always release juice once salted. Drain some before dressing, or serve it with bread to soak the rest up.
What tomatoes should I buy?
Whatever smells like a tomato. Heirlooms, vine-ripened tomatoes from the farmers market or small cherry types are best.
From the table
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Published October 29, 2026.