Tomato salad is my favourite salad ever. It was a staple at our dinner table when I was growing up. Even my husband, one of the pickiest eaters I have met in my life (topped only by his eldest offspring) loves it. It is so easy to make and yet it is so delicious! You can add cucumbers to it as well, but my favourite version is the original tomato and onion one. As far as the dressing goes, it cannot be any simpler. You can use sour cream, mayonnaise or oil (I prefer lighter tasting oil for this salad not to overwhelm the fresh flavour of tomatoes and onions). I am fond of sour cream dressing , while my mom likes to mix equal parts of mayo and sour cream. I recommend trying them all. Would you let me know in the comments below which one you liked most? Or maybe you can suggest your own? I would love to hear from you!
It is ok to mix and dress the salad 10-15 minutes before serving, as it will allow the vegetables to release their juices and intensify the flavour. Oh, and after tomatoes and onions are all gone, the delicious
nectar liquid left on the bottom of the bowl can be nicely sopped up with a piece of fresh bread. Unless you are making baked potatoes and drizzling that goodness on top of them. See, the possibilities are endless!
Tip: tomatoes happen to like a sharp knife, so sharpen up yours as you don’t want to squish tomatoes while cutting them. I am lucky to have a Global chef’s knife, a blood-thirsty beast I learned to tame and one of the best tools in my kitchen, along with the Le Creuset pot.
- 4-5 ripe medium sized tomatoes, cut up. I prefer to cut them in half and then across into ¼ inch wide semi-circles
- ⅓ onion, sliced. I like red onions in my salad.They are usually pretty big, so you may need to use ½ of one if it’s on the smaller side
- 1.5 tablespoons of oil, sunflower in this particular case. If using sour cream/mayo combo, use 1.5 teaspoons of each
- Salt and freshly cracked black pepper to taste. I like my salad peppery and give my pepper grinder quite a few turns
- Mix all of the ingredients gently, trying not to break down the tomato slices too much.
Voila! Your salad is ready.