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This fresh, vibrant tomato salad is bursting with sunny, Italian-inspired flavor! The recipe features a simple trick that concentrates the tomato’s natural sweetness and ensures the bright, herby dressing doesn’t get watered down!
I’m not sure about you, but I’m often disappointed with tomato salads. Strange, right? Especially when summer tomatoes are at their peak and bursting with that fabulous, juicy goodness that we dream of all winter long. However, it’s that same juiciness that often makes a tomato salad fall short. All that liquid waters down the dressing and dulls the other flavors, leaving me feeling a bit “meh”.
That’s the challenge I faced while creating this tomato salad. I wanted the tomato flavor to shine and be enhanced by a delicious herb-forward dressing. So, I employed a simple little trick I learned from Serious Eats in their article titled, “How Salt Can Improve Your Tomatoes.”
You can read the whole article here, but I was intrigued by these statements: “Salting facilitates osmosis”… “more simply put, in just a matter of minutes, salt will cause tomatoes to release their juices, resulting in fruit that’s less watery and more intensely flavored.”
I decided to try it and was amazed at how well it worked! By salting the tomatoes and letting them drain on a wire rack or in a colander, you can coax out the excess moisture before drizzling them with the dressing. The result? A tomato salad that’s intensely flavorful, and NOT watery.
How does it work?
It’s a super-easy technique that’s mostly hands-off. Thickly slice your tomatoes or cut them into pretty wedges. If you’re using cherry tomatoes, cut them in half. Then, place them on a wire rack set over a sheet pan. Sprinkle the tomatoes with salt, then flip them over and sprinkle the other side. Allow the tomatoes to sit for 10-15 minutes, allowing the excess liquid to drain onto the sheet pan.
An alternative is to use a large colander set over a bowl. Add the tomatoes in layers, salting each layer as you go. Again, allow 10-15 minutes draining time, giving the colander a gentle shake every now and then.
Lightly pat your drained tomatoes with paper towels and arrange them on a pretty platter for serving.
A delicious, herb-forward dressing
One element that makes this salad truly sing is the dressing. It’s a bright, fresh blend of red wine vinegar, fresh lemon juice, a drizzle of good olive oil, diced red onion and a generous handful of finely chopped fresh herbs that perfectly complements the sweet, juicy tomatoes.
What type of tomatoes should I use for this Italian tomato salad?
I love using fresh, sun-ripened tomatoes for this Italian Tomato Salad but when the cold winds blow and summer’s wonderful bounty is just a sweet, distant memory, cherry or grape tomatoes will also work well. If possible, choose a combination of colors, shapes and sizes. That creates a beautiful presentation and makes the salad as eye-catching as it is delicious!
The crowning glory
Although this salad is fabulous simply drizzled with the vibrant, herb-packed dressing, I like to take it up one more notch with a generous sprinkle of freshly grated Parmesan.
What kind of Parmesan? Go for the best quality you can find or afford. I love using Parmigiano Reggiano but there are also some amazing locally made Parmesans that would work beautifully.
Fresh, flavorful… fabulous!
Whether you’re serving it with burgers, grilled entrées, pasta, pizza or as part of a summer buffet, this Italian Tomato Salad will be a huge hit! It’s fresh, flavorful and beautiful… sure to become a favorite at your table!
Italian Tomato Salad (Insalata di Pomodori)
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This fresh, vibrant tomato salad is bursting with sunny, Italian-inspired flavor! The recipe features a simple trick that concentrates the tomato’s natural sweetness and ensures the bright, herby dressing doesn’t get watered down!
Ingredients
For the tomatoes
- 3 pounds tomatoes, heirloom, cherry, grape, plum or any fresh, juicy tomatoes
- kosher salt, I use Morton’s
For the dressing:
- ¼ cup extra virgin olive oil, use your best!
- 2 ½ tablespoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 medium cloves garlic, pressed or finely minced
- 2 tablespoons finely chopped red onion
- ¼ teaspoon kosher salt
- 2 tablespoons finely chopped fresh herbs, I like to use a combination of fresh basil, parsley and rosemary but use whatever you like best
- ½ teaspoon kosher salt, I use Morton’s
- ¼ teaspoon ground black pepper
- ¼ -⅓ cup freshly grated Parmesan cheese, I like Parmigiano Reggiano but use your favoirte Parmesan
Instructions
For the tomatoes:
Slice the larger tomatoes into ¼–⅓-inch thick slices. Halve any cherry or grape tomatoes. Arrange the prepared tomatoes on a wire rack set over a sheet pan and sprinkle lightly with kosher salt. Flip the slices and sprinkle the other side. Let them drain for 7–8 minutes, then flip them back to the original side and allow them to drain for another 7–8 minutes. Pat the tomatoes lightly with paper towels, then arrange them on a serving platter. 3 pounds tomatoes, kosher salt
No wire rack? No problem. You can also use a large colander. Layer the tomatoes in the colander, sprinkling each layer with salt. Let the tomatoes sit and drain for about 15 minutes, giving the colander a gentle shake every 4–5 minutes. Pat lightly with paper towels before arranging on a serving platter.kosher salt
For the dressing:
While the tomatoes are draining, make the dressing. Combine all of the dressing ingredients in a small glass jar with a tight-fitting lid. Tighten the lid and shake, shake, shake. ¼ cup extra virgin olive oil, 2 ½ tablespoons red wine vinegar, 2 teaspoons fresh lemon juice, 2 medium cloves garlic, 2 tablespoons finely chopped red onion, ¼ teaspoon kosher salt, 2 tablespoons finely chopped fresh herbs, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ -⅓ cup freshly grated Parmesan cheese
Spoon the dressing over the tomatoes then add a generous sprinkle of Parmesan cheese. Serve immediately. ENJOY!
Notes
Use ripe but not soft tomatoes. This salad is all about tomatoes, so choose the best you can find. I love to shop at my local farmer’s market… if seasonal heirloom tomatoes are available, it makes my heart skip a beat!
Don’t skip salting and draining the tomatoes. This is a game-changer in creating a flavorful salad.
Salt and drain the tomatoes.
With such simple ingredients, quality makes a big difference. You don’t need a lot, so choose a good olive oil. I love Partana Extra Virgin Castelvetrano Olive Oil for a special drizzling oil. (This also makes an amazing gift for anyone who loves to cook!)
I also love this Pompeian Red Wine Vinegar. I’ve tried lots of brands but keep coming back to this one. It’s fruity, mild and reasonably priced.
I like to make the dressing in advance and store it in the refrigerator but find that the salad is best when made shortly before serving.
I like to serve this beautiful tomato salad on a simple white platter. My favorite is this Pillivugt oval porcelain platter. I’ve had this one for years – it goes in and out of the dishwasher and always looks like new. It’s a classic!
Nutrition
Calories: 143kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 376mgPotassium: 559mgFiber: 3gSugar: 6gVitamin A: 1926IUVitamin C: 32mgCalcium: 63mgIron: 1mg
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