no-cook
summer
tomato
salads
side dishes
vegetarian
vegan
easy
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This no-cook, simple salad calls for the best tomatoes you can find.

"I literally lived on this — and I'm not joking — for a couple of months," Rach says. "When I was a kid, [25 to 30] years ago, I moved briefly to Denmark, and I had no proper kitchen. I lived on tomato salad, bread and great Scandinavian and Danish cheese. That was everything I had. And of course, wine."

On date night with John, Rach likes to serve her tomato salad with Crab and Cheddar-Stuffed Mushrooms and Pinwheel Steaks. 

Ingredients

  • 18 Capri tomatoes or 2 pints large cherry tomatoes, halved
  • ½ small white or red onion, finely chopped, or 4 scallions, thinly sliced, or 2 spring onions, very thinly sliced
  • ¼ cup flat-leaf parsley, chopped
  • A handful basil leaves, torn or cut into chiffonade
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper

Yield

Serves: 4 to 6

Preparation

Combine ingredients in shallow dish and let stand 30 minutes before serving.