The Best Tomato Salad, Ever

The Best Tomato Salad, Ever

You know when the tomatoes start getting ripe, and you’re eating them at every meal? Well, any recipe can do then (or just slice and eat). But at the end of tomato season, when you’re sort of sick of them but don’t want to let them go, because it’s a long time til summer rolls around again...this tomato salad fits the bill.

It’s perfect at any time during tomato season, and I bet you’ll make it several times a week, if you have a garden or farmer’s market nearby.

It’s an old family recipe, handed down with joy. When my grandparents, in the Detroit neighborhood of Highland Park, first had and loved it, their neighbor shared the recipe. Her name was Muffy. Over 50 years later, we’re all so grateful and eat copious amounts of Muffy salad every summer.

I bet you will be, too.

Paleo and vegan-friendly.

Recipe for The Best Tomato Salad, Ever

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The Best Tomato Salad, Ever

Fresh tomatoes, peeled and sliced (the peeling is important!)
Sweet onions, peeled and thinly sliced
Caraway seeds, to taste

equal parts olive oil and balsamic vinegar (much less than you think you’ll need – the tomatoes will make the salad very juicy)
a bit of sugar, optional

basil and/or parsley, finely chopped

To peel tomatoes easily, put them in a pan or pyrex dish or measuring cup, and cover with boiling water for about 30 seconds. Drain and run cool water over them. Cut out the core, and then slip the tomato skin right off.

Whisk your vinaigrette in the bottom of your large serving bowl, and then add the caraway and onion, stir it around, and then slice the tomatoes in.

For about 8 large tomatoes, I make a third cup or less of vinaigrette, and use about 2 T of caraway seeds and 1/4 t sugar or agave. You can skip this, especially if your tomatoes are sweet, or you prefer a no-sugar recipe. I use many onions, because Ed loves them so much.

This will keep in the fridge, if you have any left over (we rarely do). Unless you ate the salad right away, the leftover vinaigrette will be too diluted by the tomato juice to be strong enough for another salad for lunch the next day. Keep the vinaigrette/tomato juice mixture, and then add a bit more olive oil and balsamic vinegar the next day before adding more tomatoes, onions, and caraway seeds.

If you are making it for a picnic or to eat later, take the tomatoes and onions in one container, and the vinaigrette in another. Assemble at the last minute. It gets really soggy after about an hour.

This salad is what I bring to any picnic or summer gathering. I usually make triple or more, for a crowd.




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