969 easy and fully explained recipes, with 21,002 photos and 77 videos

Mixed tomato salad

Mixed tomato salad

This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!


Grade this recipe :

Last modified on: September 21th 2016

For 4 people, you will need:

How long does it take?

PreparationStart to finish
20 min.20 min.
Preservation: A few hours at room temperature, without the dressing, and covered with plastic film.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
Mixed tomato salad : Photo of step #1 Choose 800 g tomato to include plenty of varieties with different colours, like in this photo.

The more varied they are, the better - it's the mix of varieties that really makes this salad.
Stage 2
5 min.
Mixed tomato salad : Photo of step #2 Rinse the tomatoes, then and cut off and discard the stalk and the hard bit just underneath.
Stage 3
10 min.
Mixed tomato salad : Photo of step #3 Slice the tomatoes fairly thinly (the ideal tool for this is a mandolin).

Sprinkle the tomatoes with table salt and leave for 30 minutes to 1 hour.
Stage 4
5 min.
Mixed tomato salad : Photo of step #4 Drain the tomatoes thoroughly, as the salt will have drawn out some of their juice, then put them in a salad bowl.

Add 30 g shallot (finely chopped), herbs of your choice and 5 tablespoons French dressing (vinaigrette).

Mix well.
Stage 5
Mixed tomato salad : Photo of step #5 If you will not be serving the salad right away, do not refrigerate it, just cover and leave at room temperature.


Please don't store your tomatoes in the fridge - they really don't like it and it spoils the flavour. If they are already in there, take them out the day before and leave them to come to room temperature.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
6718 gr38 gr54 gr
34 %3 %4 %8 %
Per 100 g
CaloriesProteins CarbohydratesFats
741 gr4 gr6 gr
4 %<1 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
1672 gr9 gr13 gr
8 %1 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 3.49 €
Per person : 0.87 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Pollack fillet baked with rice and vegetables., Greek salad, Small ratatouille with , How to prepare tomatoes, Tomato tart, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Chicken nems, Endives , Stuffed tomatoes and courgettes, Roast beef "like they do it in Santa Fe", Chicken and mushroom pie, ... All
French dressing (vinaigrette)French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Red cabbage salad with chives, Warm lentil salad, Leeks in vinaigrette , Herb salad, Eggs with mayonnaise, ... All
Herbs of your choiceHerbs of your choice: You can check-out other recipes which use it, like for example: Warm scallop and cabbage salad, Loin of pork with herbs and julienne vegetables , Tender tuna, Beetroot and fried chicken salad, Fish in a salt crust, ... All

visitors have also looked at

Passion fruit jellies
Passion fruit jellies
Herb olive oil
Herb olive oil
Sugar syrup
Sugar syrup

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-01-27)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page