Fresh Tomato Salad is a beautifully delicious dish. I picked these perfectly ripe tomatoes and herbs from my garden and just had to combine them. Lusciously sweet and slightly tangy, your can’t replicate the taste of homegrown!
The first time I ate a sweet and tangy tomato salad was at a friend’s house while growing up in Montreal. The culinary experience was so intense that I have not been able to replicate it to this day! I have tried several versions and this recipe is the closest to bringing me back to my childhood experience. The sweetness of the tomatoes infused by fresh herbs and a tart vinaigrette makes this salad a beautiful culinary experience.
This Fresh Tomato recipe is so versatile, you’ll want to eat it again and again. You can also add some cucumber, avocado, arugula and any fresh fruit that’s in season. Serve it as a side salad or eat it on it’s own as light refreshing meal.
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- 4 Cups Cherry Tomatoes halved Or small/medium tomatoes cut into bite size wedges
- 1/2 Cup Sweet Onion chopped I used Vidalia
- 3 Tablespoon White Wine Vinegar Or any good vinegar of your choice
- 1/4 Cup Extra virgin olive oil
- 1/2 Teaspoon salt
- 1/2 Teaspoon Maple Syrup
- 1/3 Cup Chopped Basil, Oregano, Thyme, Parsley
- Freshly ground Black Pepper To your taste
Ingredients
Vinaigrette
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- Place the tomatoes and onions in a serving bowl and set aside.
- Add all the ingredients for the vinaigrette into a small bowl and whisk until all blended.
- Pour the vinaigrette onto the tomatoes and mix gently until the vinaigrette has entirely infused the tomatoes. Adjust the flavour according to your taste and serve promptly within a few hours.
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