Tomato Salad

Recipe submitted by: Amy Pickett
Recipe courtesy of:

(No reviews.)


This is blazingly simple to make but delicious nonetheless, highlighting the tomatoes natural flavor

Prep Time:
Cook Time:


250-300 grams tomatoes (different sizes and colors are good -- of roughly the same volume)
1 small red onion
A couple of sprigs each parsley and dill, leaves only, roughly chopped
5 basil leaves, roughly chopped
Extra virgin olive oil
Balsamic vinegar
Sea salt
Freshly cracked black pepper


  1. Slice the tomatoes in chunks – they don’t have to be the same shape, just approximately the same size.
  2. Slice the onion into thin half moons – as thin as you can manage.
  3. Toss onions, tomatoes, and chopped herbs together and dress with a couple of good glugs of olive oil and some dashes balsamic vinegar. Sprinkle with sea salt (as good a finishing salt as you have – and don’t be shy about it) and freshly cracked black pepper. I always do this to taste but if you want a guide just use 3 parts oil to 1 part vinegar, toss, taste, and adjust. Toss don’t want battered tomatoes!

Write a Review!

Your Review:

Kids Village Therapy Mt Airy Childrens Dental MallOWeen Mathnasium Columbia Childrens Chorus of MD
Dance Unlimited Arlington Diocese MallOWeen Miss Pearl Swim School CESJDS
MallOWeen Arlington Diocese Ha’Penny Montessori School Sales and Marketing Opportunity Tots2Tweens Pediatric Dental Center of Frederick UnCreative Mom the bitter and the sweet