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!
49 K 4.2/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: September 21th 2016
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1
Mixed tomato salad
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
Rinse the tomatoes, then and cut off and discard the stalk and the hard bit just underneath.

Stage 3 - 10 min.
Mixed tomato salad
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
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
If you will not be serving the salad right away, do not refrigerate it, just cover and leave at room temperature.
Remarks
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.
Keeping: A few hours at room temperature, without the dressing, and covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe8 RDI=3 %40 RDI=4 %70 RDI=10 %800 RDI=40 %3,330 RDI: 40 %
Per 100 g04 RDI=0 %7 RDI=1 %90 RDI=4 %370 RDI: 4 %
Per person2 RDI=1 %9 RDI=1 %20 RDI=3 %200 RDI=10 %830 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Mustard
How much will it cost?
  • For 4 people : 3.50 €
  • Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Sautéd broccoli with ham
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham.
February 21th 2011212 K 14.3 50 min.
Individual charlottes with morello cherries
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
February 21th 2011194 K 15 4 hours 50 min.
The fastest type of hob
The fastest type of hob
You may have asked yourself already: between gas, electric and induction, which is the quickest? Let's try the experiment...
February 21th 2011118 K3.7 25 min.
How to prepare carrots
How to prepare carrots
Here's how to prepare carrots, from the simplest way (peeled then rinsed) to a more sophisticated version where only the very best ofthe vegetable is kept.
February 21th 2011173 K4.3 15 min.
How to divide a preparation evenly
How to divide a preparation evenly
It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using weighing scales.
June 3rd 201155 K5 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page