Italian Tomato Salad (Insalata di Pomodori)
This fresh, vibrant tomato salad is bursting with sunny, Italian-inspired flavor! The recipe features a simple trick that concentrates the tomato's natural sweetness and ensures the bright, herby dressing doesn't get watered down!
Servings: 6 servings
Calories: 143kcal
Ingredients
For the tomatoes
- 3 pounds tomatoes heirloom, cherry, grape, plum or any fresh, juicy tomatoes
- kosher salt I use Morton's
For the dressing:
- ¼ cup extra virgin olive oil use your best!
- 2 ½ tablespoons red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 medium cloves garlic pressed or finely minced
- 2 tablespoons finely chopped red onion
- ¼ teaspoon kosher salt I use Morton's
- ¼ teaspoon ground black pepper
- 2 tablespoons finely chopped fresh herbs I like to use a combination of fresh basil, parsley and rosemary but use whatever you like best
- ¼ -⅓ cup freshly grated Parmesan cheese I like Parmigiano Reggiano but use your favoirte Parmesan
Instructions
For the tomatoes:
- Slice the larger tomatoes into ¼–⅓-inch thick slices. Halve any cherry or grape tomatoes. Arrange the prepared tomatoes on a wire rack set over a sheet pan and sprinkle lightly with kosher salt. Flip the slices and sprinkle the other side. Let them drain for 7–8 minutes, then flip them back to the original side and allow them to drain for another 7–8 minutes. Pat the tomatoes lightly with paper towels, then arrange them on a serving platter. 3 pounds tomatoes, kosher salt
- No wire rack? No problem. You can also use a large colander. Layer the tomatoes in the colander, sprinkling each layer with salt. Let the tomatoes sit and drain for about 15 minutes, giving the colander a gentle shake every 4–5 minutes. Pat lightly with paper towels before arranging on a serving platter.kosher salt
For the dressing:
- While the tomatoes are draining, make the dressing. Combine all of the dressing ingredients in a small glass jar with a tight-fitting lid. Tighten the lid and shake, shake, shake. ¼ cup extra virgin olive oil, 2 ½ tablespoons red wine vinegar, 2 teaspoons fresh lemon juice, 2 medium cloves garlic, 2 tablespoons finely chopped red onion, ¼ teaspoon kosher salt, 2 tablespoons finely chopped fresh herbs, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ -⅓ cup freshly grated Parmesan cheese
- Spoon the dressing over the tomatoes then add a generous sprinkle of Parmesan cheese. Serve immediately. ENJOY!
Notes
Café Tips for making this Italian Tomato Salad
Use ripe but not soft tomatoes. This salad is all about tomatoes, so choose the best you can find. I love to shop at my local farmer's market... if seasonal heirloom tomatoes are available, it makes my heart skip a beat!
Don't skip salting and draining the tomatoes. This is a game-changer in creating a flavorful salad.
Salt and drain the tomatoes.
With such simple ingredients, quality makes a big difference. You don't need a lot, so choose a good olive oil. I love Partana Extra Virgin Castelvetrano Olive Oil for a special drizzling oil. (This also makes an amazing gift for anyone who loves to cook!)
I also love this Pompeian Red Wine Vinegar. I've tried lots of brands but keep coming back to this one. It's fruity, mild and reasonably priced.
I like to make the dressing in advance and store it in the refrigerator but find that the salad is best when made shortly before serving.
I like to serve this beautiful tomato salad on a simple white platter. My favorite is this Pillivugt oval porcelain platter. I've had this one for years - it goes in and out of the dishwasher and always looks like new. It's a classic!
Nutrition
Calories: 143kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 376mg | Potassium: 559mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1926IU | Vitamin C: 32mg | Calcium: 63mg | Iron: 1mg