Fresh Tomato Salad with Garlic and Parsley
This fresh tomato salad combines colorful tomatoes, seasonal garlic, parsley, and a simple olive oil and white balsamic dressing.
Equipment
- Cutting board
- Sharp knife
- Small bowl
- Whisk or fork
- Serving plate or shallow bowl
Ingredients
Tomato Salad
- 600 g (1.3 lb) ripe tomatoes, in different colors
- 1 fresh garlic clove finely chopped
- 2 tbsp fresh parsley chopped
Dressing
- 3 tbsp olive oil
- 2 tsp white balsamic vinegar
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp freshly ground black pepper
Instructions
- Wash and slice the tomatoes. Arrange them on a serving plate or in a shallow bowl.
- Finely chop the fresh garlic and sprinkle it over the tomatoes.
- Chop the parsley and add it to the tomatoes.
- Whisk together the olive oil, white balsamic vinegar, salt, sugar, and black pepper.
- Drizzle the dressing over the tomatoes and gently toss or leave as arranged on the plate.
- Let the salad sit for about 10 minutes before serving to allow the flavors to come together.
- Serving: Serve as a side dish with grilled meat, fish, or other summer meals.
Notes
Use ripe, flavorful tomatoes for the best result. A mix of colors and varieties makes the salad especially attractive.
Fresh seasonal garlic has a milder, fresher flavor than fully matured garlic, so it works well here.
The salad can be served immediately, but letting it sit for about 10 minutes gives the garlic and dressing time to flavor the tomatoes.
Adjust the salt, sugar, and vinegar to taste depending on the sweetness and acidity of the tomatoes.
Fresh seasonal garlic has a milder, fresher flavor than fully matured garlic, so it works well here.
The salad can be served immediately, but letting it sit for about 10 minutes gives the garlic and dressing time to flavor the tomatoes.
Adjust the salt, sugar, and vinegar to taste depending on the sweetness and acidity of the tomatoes.