There's never a shortage of tomatoes at the table in summer. So here is how to prepare an excellent tomato salad making sure they take the leading role.
Why eat tomatoes
These extraordinary summer vegetables are the source of a thousand properties. First of all, they are rich in vitamin C and mineral salts and have very few calories, about 18 per 100 gr, so they are the ideal ingredient for those who follow a low-calorie diet.
They are also considered a real natural medicine for the heart because they prevent the risk of serious diseases and reduce blood cholesterol levels.
They are rich in antioxidants in particular lycopene, which protect the body from degenerative diseases, and have remarkable diuretic properties.
Tomato Salad
To make a good tomato salad you need good tomatoes, of course.
Among the many varieties, only a few are perfect for a salad, while others are better suited for preparing passata or sauce.
The best Italian tomatoes during the summer season and therefore perfect for salads are Perini tomatoes, the Sardinian camone, the San Marzano, beefsteak tomato, and the Florentine costoluto.
How to cut tomatoes
The cut of the tomato for salads depends a bit on your taste and a bit on the type of recipe you want to prepare. If you want to make a Caprese you can cut the tomatoes into slices and then eat them with a knife and fork. If you want to prepare a mixed salad with tomatoes and other ingredients, cut everything into medium-sized pieces that are exactly the equivalent of a bite. Finally, if you want to use the tomatoes to season a bruschetta, chop them into small pieces.
How to dress tomato salad
Extra virgin olive oil and salt should never be missing, while vinegar is optional. If you decide to use it however go for only wine vinegar.
You can also enrich your tomato salad with aromatic herbs, normally oregano or basil.
To make a more enriching dressing, you can prepare an emulsion or pesto that is liquid enough to be served separately so that everyone can dress their own salad as they wish.
You can dress the salad even an hour earlier if you want it to lose some of its juice and then dip a nice slice of toasted bread in it. Remember that it should always be served slightly cold, so put it in the fridge for 10 minutes or use cold tomatoes.
Garlic and onion
Some say there is no tomato salad without these two ingredients. Choose the one you prefer and add it.
If you love garlic use it in thin slices. Alternatively, use a whole clove and add it when it’s time to season to give the whole thing a bit of fragrance.
The onion however should be cut into thin slices, left to soak in cold water for a while, and then added to the tomatoes.
Ideas for tomato salad
We want to share some great ideas on serving extraordinary recipes using tomatoes together with many other ingredients. Browse our tutorial to be enlightened!