I feel like every year there has to be a late summer salad made of just tomatoes (in terms of produce) and I like to experiment by making a unique one. Last year, I made salads with a lot of heirloom tomatoes and salsa with the tomatillos from my garden.
This year, since moving I haven’t been able to grow much except for potted tomato plants that have actually suffered from a little neglect on my part- house renovations and updates don’t give you much time for anything else. But, I love a good tomato salad, especially with a good steak- and that is happening this long weekend ahead of us, insha’allah.
In fact, when making this NY Strip Steak with Buttery Mushrooms & Onions recipe, I also made this salad just because I love to have tomato salads with beef dishes.
It’s made with Kumato tomatoes, a Spanish variety that was produced kind of by accident in an interesting story of a farmer’s accidental find on a tomato vine that didn’t get as much water as the others. Read more here.
This is a super quick and easy salad recipe (exactly how I like to cook) and a perfect way to enjoy the freshness of summer tomatoes.
You only need a few basic things: honey, sea salt, balsamic vinegar (or lemon), olive oil, parsley flakes and black pepper (optional).
I really poured on the dried parsley here, but you don’t have to add as much as I did. Sometimes the cap just sort of opens a little too much on it’s own…
The dressing is very basic and there is actually a pretty easy way to adjust it to make a smaller or larger amount. Simply remember the oil to vinegar (or lemon/acid) ratio, which is typically 3:1, or three parts oil to one part vinegar.
If you want something a little more tart, add a little more vinegar or something acidic.
I like to make the vinaigrette ahead of time and keep it in something that makes it easy to whisk then pour, like the glass Pyrex measuring cups. It’s also nice if you’re making this for guests who may or may not want any of the dressing.
One other tip: Don’t salt the tomatoes too early or too far ahead of serving- it’ll make them secrete their juices and make the salad a bit soggy.
Got questions about the vinegar in reference to halal? Check out my vinegar information page here.
Kumato Tomato Salad with Balsamic Vinaigrette Dressing
By August 30, 2013Published:
- Yield: 2 cups (2-4 Servings)
- Prep: 10 mins
Need a summer salad to go with that steak? Chicken? Fish? This recipe pairs well with them all. Simple, quick and easy, just the way a no-fuss salad should be.
- 2 cups Kumato tomatoes or any fresh summer tomatoes (about six small tomatoes)
- 1/2 teaspoon sea salt
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon freshly ground (optional)
- 1 tablespoon honey
- 1/3 cup balsamic vinegar
- 1 cup extra virgin olive oil
- In a cup or bowl, whisk the vinegar and honey together until the honey is completely mixed in.
- Drizzle the olive oil into the vinegar-honey mixture. Set aside until the salad is ready.
- Quarter all of the tomatoes and place in a bowl. When ready to serve, add the salt, parsley and pepper.
- Pour the dressing over the salad and mix thoroughly. Serve as desired.