Tomato and Onion Salad
This is a study in simplicity. When the tomatoes are heavy and warm from the sun, they require little more than a sharp knife and a steady hand.
Use the right tools to maintain texture.
A dull knife will crush the tomato flesh rather than slicing it, leading to a watery, mushy mess. Use your sharpest blade to ensure clean cuts.
- Chef's knife
- Mandoline or sharp paring knife
- Wide, shallow serving bowl
What goes in.
- 3 lbripe heirloom or vine-ripened tomatoes
- 1 largered onion
- 3 tbspextra virgin olive oil
- 1 tspflaky sea salt
- 1/2 cupfresh flat-leaf parsley, roughly chopped
Salt early, dress late
Sprinkling salt directly onto the sliced tomatoes and onions draws out natural moisture, which creates an instant emulsion when combined with the oil.
The method.
Prep the onions
Use a mandoline or a very steady hand to slice the onion into paper-thin rings. Place them in a small bowl of ice water for ten minutes to temper their heat, then drain and pat thoroughly dry.
Slice the tomatoes
Cut the tomatoes into thick wedges or half-inch slices. Arrange them in a single layer if possible, or build them loosely in your serving bowl.
Salt and macerate
Scatter the dried onion rings over the tomatoes. Sprinkle the sea salt evenly over everything. Let it rest for five minutes until you see a thin liquid pool at the bottom of the bowl.
Finish and serve
Drizzle the olive oil over the top and scatter the chopped parsley. Toss once gently with your hands and serve immediately while the tomatoes are cool and the onions are crisp.
Other turns to take.
Mediterranean style
Add halved Kalamata olives and a few crumbles of feta cheese just before serving.
Acid punch
Add one tablespoon of red wine vinegar if the tomatoes are lacking their own natural acidity.
When it doesn't go to plan.
Never store tomatoes in the refrigerator; the cold kills their texture and mutes their aroma.
If you have time, slice the onions and soak them in vinegar for 30 minutes before adding to the salad for a softer, pickled profile.
Use a wide, shallow bowl so the tomatoes aren't piled too high, which prevents the bottom layer from turning to mush under the weight of the top.
The ones that keep coming up.
Can I make this ahead of time?
It is best served within 30 minutes of preparation. If left longer, the tomatoes will continue to release liquid and lose their structure.
What kind of tomato works best?
Any variety with thin skin and deep color. Heirlooms offer the best flavor, but firm beefsteak tomatoes are easier to slice neatly.
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