A tomato salad is so beautiful and fresh!  it can be served as an entree for lunch or a side for a meal. If the tomatoes were in the fridge, it is better if the salad is prepared early to allow the tomatoes to come back to room temperature.
I am yet to take a photo of it (even though we had a tomato salad as part of dinner).
You can choose to use cherry tomatoes and vary the colour of the tomatoes.
Ingredients:
- Tomatoes, based on one tomato per person
- Salt, pepper, red wine vinegar or balsamic vinegar, olive oil
Method:
- Rinse the tomatoes as necessary
- Cut the tomatoes either in half-quarters or in thin (mm) slices. Â if you are in Europe (and maybe elsewhere, but not in Australia), you will find the tool below which does the cutting for you.
- Vinaigrette:Â I use the same vinaigrette than for a green lettuce.
- 1/4 spoon of salt, slightly covered with ground pepper
- 1 spoon of red wine vinegar or balsamic vinegar, mix with the salt and pepper.
- Add 3 spoons of olive oil.
- If you like it, cut some shallots in very small dices
