Tomato & Shallot Salad
Summer is going to be over soon!
Maybe we’re being a little dramatic here, but we can’t help but get a little teary-eyed at the thought of summer saying bye. Summer has been so good to us, giving us the best, most amazing produce we could ever imagine – perfectly plump and sweet figs, big bunches of fragrant basil, gorgeous okra in both green and purple. . .
Because of summer, we were able to create out-of-this-world, impress-your-guests dishes like Honey-Mustard Salmon with Corn & Peach Salsa. Our summer meal plans have put our creativity to the test, with results like Salmon & Nectarine Ceviche or Summer Squash Saute with fresh mint.
But most of all, summer has allowed us to fall head over heels for this season’s perfect tomatoes. Our tastebuds rejoice every time summer arrives, eager for a taste of sweet, juicy tomatoes.
The best way to enjoy every delicious bite of summer-ripe tomatoes is to simply eat them as is. Straight-up raw, so that you can really enjoy their great taste.
So take advantage of the overflowing piles of fresh tomatoes and make a simple, flavorful salad before it’s time to wave goodbye to these beauties. (Even though you’ll still find them in the market, we promise you that the flavor just doesn’t compare to tomatoes you find during this time of year.)
We love to pick plump cherry tomatoes from the Farmers Market and toss with just a bit of red wine vinegar, olive oil, shallots (for a bit of sharpness), and salt and pepper. Garnish with some super fresh parsley, and we’ve got a summer-filled dish that showcases all the brilliant flavors of summer.
Served with an easy meal of Mediterranean Meatballs in Pita Pockets [shown in photo above] and we’re all set to savor the flavors of this wonderful season before it bids us adieu.
Get more out of summer tomatoes with these dishes:
- Pan con Tomate – Another great way to enjoy raw tomatoes at their finest – with some toasted bread rubbed with garlic!
- Summer Caprese Salad – Go classic by layering sliced tomatoes (preferably heirloom) with fresh basil leaves and fresh mozzarella.
- Summer Bean Salad – Pair cherry tomatoes with another summer favorite, crisp cucumbers, for a refreshing and colorful meal.
- Slow-Roasted Tomatoes – Harvest the flavor of summer tomatoes by slow roasting them. They can be pureed and made into homemade marinara sauce or tomato soup, and frozen to enjoy during colder months.
This no-cook dish requires very simple prep, including a hack for cutting cherry tomatoes that makes this salad come together quickly. Here’s how:
The only piece of equipment needed to make this salad is a knife. Take good care of your knife (a sharp knife is safer than a dull one!) and brush up on your chopping skills with our Knife Basics 101 video.
- Parsley - 2 Tbsp, chopped
- Shallots - 1 bulb, chopped
- Tomatoes - 1 1/2 pints, halved
- Red wine vinegar - 1 Tbsp
- Olive oil - 2 Tbsp
- Parsley / Shallots – Prep as directed. (Can be done up to 4 days ahead)
- Tomatoes – Prep as directed.
- Toss tomatoes, shallots, and parsley with red wine vinegar, olive oil, and some salt and pepper.
- Enjoy with an easy meal, like Mediterranean Meatballs in Pita Pockets!