Simple Summer Tomato Salad 

Ingredients

For the vinaigrette

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 cup extra-virgin olive oil

For the salad

1/4 medium red onion, very thinly sliced

2 pounds ripe tomatoes, any and all varieties welcome

1 teaspoon kosher salt

Freshly ground black pepper, to taste

1/4 cup fresh basil, chiffonade

2 tablespoons fresh mint, chiffonade

Method

Make the vinaigrette: 

In a small bowl, whisk together the vinegar, mustard, and honey until the honey dissolves. Whisk in the olive oil until blended.

Macerate the red onions:

Add the sliced onions into the vinaigrette and tuck them down into the dressing. Set aside to macerate while you assemble the salad.

Cut the tomatoes:

Trim out the stem and base of the stem from the tomatoes. Cut tomatoes into 1/2-inch-thick slices. If you’re including some cherry tomatoes, cut in half.

Assemble the salad and serve:

Arrange the tomatoes on a large plate or medium platter and season both sides with salt. Lightly shower with freshly ground black pepper. 

Pour the dressing and onions over the salad. Use your hands to gently nestle the tomatoes in the dressing and distribute the onions evenly. Scatter with basil and mint. Taste and add more salt and/or pepper, if needed. 

Serve immediately.

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