My Favorite Tomato Salad
Perfectly balanced, this salad comes together quickly, making it an ideal accompaniment to any meal or as a healthy, vibrant snack. With crunchy mâche (lamb’s lettuce), a touch of shallot, and just the right amount of garlic, this salad is sure to become one of your favorites too!
Instead of mixing up a dressing separately, I layer thick tomato wedges with finely minced garlic, shallots, and a touch of salt, then drizzle over olive oil and vinegar. A gentle toss brings it all together, and a final sprinkle of mâche adds the perfect finish.
What You’ll Need
Ripe Tomatoes: The heart of this salad, juicy tomatoes provide natural sweetness and freshness.
Shallot: Adds a mild onion flavor, enhancing the overall taste without overpowering.
Garlic: A small amount brings depth and a delightful aromatic punch.
Oregano: Provides a classic Mediterranean herb flavor that pairs beautifully with tomatoes.
Balsamic Vinegar: Delivers a slightly sweet, tangy depth that enriches the flavor profile of the salad.
Olive Oil: Brings richness and smoothness, tying all ingredients together and enhancing their natural flavors.
Mâche (Cornsalad/Lamb’s Lettuce): Delicate and slightly nutty, mâche adds texture and complements the juicy tomatoes, making the salad more filling and nutritious.
Salt & Freshly Ground Pepper: Essential for seasoning, enhancing, and balancing flavors.
My Favorite Tomato Salad
Ingredients
- 4 to 5 Ripe Tomatoes
- 1 Shallot
- 1 Clove of Garlic
- ½ tsp Oregano
- 1 tbsp Balsamic Vinegar
- 3 tbsp Olive Oil
- Salt
- Freshly ground pepper
- about 1 cup or 100 g Mâche / Cornsalad / Lamb’s Lettuce
Instructions
- Slice the tomatoes into wedges or thick rounds, depending on what looks best with the shape of your tomatoes. Arrange them on a serving plate.
- Sprinkle the shallots, garlic and oregano evenly over the tomatoes. This way, their flavor gently infuses each slice—no need for a dressing bowl.
- Drizzle with balsamic vinegar and extra virgin olive oil. Try to pour slowly and evenly over the tomatoes so each piece gets a bit of both.
- Season with salt and freshly ground black pepper to taste. Let it sit for about 5–10 minutes to allow the flavors to soak in.
- Just before serving, scatter the mâche over the top. You can gently toss everything together, or leave it layered.
