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Tomato Salad

Tomato Salad - A Family Feast
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Our delicious Tomato Salad combines fresh garden tomatoes and herbs with sliced red onion and garlic in a simple homemade dressing. So easy…so good!

Ingredients

Scale

5 pounds garden tomatoes, any variety (9 cups after seeding and cutting up)

2 teaspoons kosher salt, divided

1 cup red onion sliced into quarter-inch-thick half-moon slices

3 large or 4 medium peeled garlic cloves, sliced thin

1/2 cup plus 2 tablespoons red wine vinegar, divided

1 tablespoon granulated sugar

Pinch red pepper flakes

1/2 teaspoon freshly cracked black pepper

1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

1/2 cup fresh basil packed (you’ll chop this later in the recipe)

2 tablespoons fresh mint, chopped (wait to chop this until you are ready to add it to the salad)

2 tablespoons fresh Italian flat-leaf parsley, chopped (wait to chop this until you are ready to add it to the salad)

Instructions

  1. Core the tomatoes and trim off any blemishes. Then cut into two or three thick horizontal slices, depending on the size of the tomato.
  2. Over a small bowl, lift each slice and with your fingers, scoop out seeds. As you clean each slice, place the cleaned slices into a colander which has been set into a large bowl.
  3. After slicing all the tomatoes, remove a few slices at a time to your cutting board and cut the slices into bite sized pieces then place back into the large bowl.
  4. Discard seeds and liquid from small bowl.
  5. Sprinkle one teaspoon of the kosher salt over the cut-up tomatoes, stirring gently so the salt is mixed in. Let that colander and bowl sit for at least 30 minutes to drain, occasionally stirring.
  6. In a small saucepan, place the sliced onion, sliced garlic cloves, ½ cup of the vinegar, sugar, and the pepper flakes. Bring to a boil, cover, lower to a simmer and cook for five minutes, then remove to cool. Most of the liquid will have evaporated.
  7. In the small bowl from earlier, add two more tablespoons of vinegar and whisk with the remaining teaspoon of salt, black pepper, and Dijon mustard. Whisk continually while slowly drizzling in the olive oil.
  8. Stir in the cooled contents from the saucepan into the bowl with the dressing and set aside.
  9. Once the tomatoes have been fully drained, discard the liquid in the bowl then pour the tomatoes back into the bowl from the colander.
  10. Cut up the basil, mint and parsley and add to the tomatoes along with the dressing and toss to combine.
  11. Serve immediately or refrigerate and serve later.

Notes

If you are not eating this salad right away, expect the tomatoes to give off more liquid as they sit in the refrigerator. Before serving, drain off any excess liquid if needed.

Find it online: https://www.afamilyfeast.com/tomato-salad/