Simple Summer Tomato Salad

For the dressing

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon of honey
• 1/4 cup extra virgin olive oil

For the salad

• 1/4 medium red onion, very thinly sliced
• 2 pounds ripe tomatoes, any variety
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1/4 cup fresh basil, shredded
• 2 tablespoons fresh mint, shredded

When you start with good ingredients , it doesn't take much effort to make a winning dish. For example, a dollop of whipped cream paired with wild blackberries makes a magical dessert .

Or a piece of fresh fish that only needs a squeeze of lemon to shine. Same goes for this tomato salad. Start with juicy, ripe tomatoes in the middle of summer, add a simple vinaigrette and a few herbs, and you'll have a recipe you'll probably make again until the last tomato of the season.

Choose good tomatoes

The first job in making this salad is to choose quality tomatoes . The question is, how do you know if they are good? Here are some tips to help you choose exceptional produce:

• Buy locally grown tomatoes if you can. Farmers markets, local farm stands, specialty markets, or your own garden are your best options.
• Look for heirloom varieties , which tend to be juicy and full of flavor. Plus, the rainbow of colors makes for a stunning plate .
• Buy tomatoes that are firm enough to the touch, but not hard.
• The fruit should feel heavy for its size and have a sweet, earthy smell when you smell it near the stem.
• Avoid tomatoes with blemishes , dark spots or deep cracks that can be difficult to cut.

Once you bring the tomatoes home, store them at room temperature out of direct sunlight with the stem side down until they are fully ripe.

Once ripe, store them in the refrigerator if you're not going to eat them right away. If you come across a really bad tomato, there's not much you can do to save it. I would suggest roasting lower-quality tomatoes to use in pasta sauces or sandwiches rather than a salad.

A double-duty dressing

The vinaigrette in this recipe serves a dual purpose, as it is used to marinate the red onion , which softens its spiciness, and also to dress the salad.

It has a two to one ratio of oil to vinegar, which is a little more acidic than my usual vinaigrette. I think the acidity pairs well with the flavor of the tomatoes and fresh herbs. The vinaigrette also contains Dijon mustard and honey, which gives it enough body to coat the tomatoes nicely.

Vary your tomato salad

While this salad is delicious on its own, it lends itself to many variations. Have fun and make it your own. Here are some suggestions to get you started:

• Slide slices of fresh mozzarella , halves of bocconcini or pieces of burrata among the tomato slices. Alternatively, crumble some feta on top.
• Make an impromptu panzanella by adding toasted baguette pieces to the salad, making sure they absorb some of the dressing.
• Cut 1/2-inch-thick wedges of ripe peaches or nectarines and mix with the tomatoes.
• Cut the kernels off two cooked corn cobs and add them to the salad while still warm. Add a drizzle of extra olive oil and a pinch or two more salt.
• Cook a few slices of pancetta or bacon until crispy, let cool, then crumble over the salad.

Store leftover tomatoes in a covered container in the refrigerator and use them on your favorite sandwich the next day. Add a protein source to make it a main dish , such as halved hard-boiled eggs , canned sardines , or tuna in oil .

Toss slices of cucumber or watermelon (or both) with the tomatoes. Add an extra drizzle of vinegar and oil to the dressing and finish with an extra pinch of salt. Slice a ripe avocado , squeeze half a lemon and a few pinches of salt over it, then toss it among the tomatoes.

What to Serve with Fresh Tomato Salad

In the height of summer, this salad can serve as a light lunch with a crusty baguette and a few slices of cheese . For dinner , it's an ideal addition to any summer supper or barbecue .

Method

1. Prepare the dressing:

In asmall bowl , whisk together vinegar, mustard, and honey until honey is dissolved. Whisk in olive oil until combined.

2. Macerate the red onions:

Add the onion slices to the dressing and toss them into the sauce. Set aside to marinate while you prepare the salad.

3. Cut the tomatoes:

Remove the stem and stem base from the tomatoes. Cut the tomatoes into 1/2-inch-thick slices. If including cherry tomatoes , cut them in half.

4. Assemble the salad and serve:

Arrange the tomatoes on a large platter or medium platter and season both sides with salt. Sprinkle lightly with freshly ground black pepper.

Pour the dressing and onions over the salad. Use your hands to distribute the tomatoes evenly in the dressing and evenly distribute the onions. Sprinkle with basil and mint. Taste and add more salt and/or pepper if needed.

Serve immediately.

Storage: This salad is best the day it is prepared, but can be enjoyed a day or two later if tightly covered and stored in the refrigerator.