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Classic Tomato Salad with Fresh Herbs - Simple, Bright, and Fresh

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds ripe tomatoes (a mix of heirloom, cherry, or vine-ripened)
  • 1 small shallot, thinly sliced (or 1/4 small red onion)
  • 1 small garlic clove, very finely minced or grated
  • 1/4 cup fresh herbs, chopped (such as basil, parsley, chives, and/or mint)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar (or sherry vinegar)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar (optional but recommended)
  • Kosher salt and freshly ground black pepper, to taste
  • Flaky sea salt, for finishing (optional)

Method
 

  1. Prep the tomatoes: Rinse and pat them dry. Cut larger tomatoes into wedges or thick slices. Halve or quarter cherry tomatoes. Place them in a large bowl.
  2. Slice the shallot: Thinly slice the shallot and add it to the bowl. If you prefer a milder bite, rinse the slices under cold water and pat dry before adding.
  3. Make the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon, sugar, garlic, a pinch of salt, and several grinds of pepper until glossy and emulsified.
  4. Toss gently: Pour the vinaigrette over the tomatoes and shallot. Use a large spoon to toss gently so the tomatoes don’t break. Taste and adjust seasoning.
  5. Add the herbs: Sprinkle the chopped herbs over the salad and give it one more gentle toss. Save a little basil or parsley to scatter on top for a fresh look.
  6. Rest (briefly): Let the salad sit for 5–10 minutes at room temperature. The salt draws out juices, creating a delicious, light dressing in the bowl.
  7. Finish and serve: Top with a pinch of flaky sea salt if you like. Serve as is, spoon over toasted bread, or pair with grilled meats or fish.