Simple Summer Tomato Salad

In this simple salad, the juicy tomatoes are at their best. Combine ripe tomatoes with a traditional vinaigrette, a red onion that has been thinly sliced, and a sprinkle of fresh basil and mint. You'll want to keep playing it all summer long.

Ingredients :

For the vinaigrette

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1/4 cup extra-virgin olive oil

For the salad

• 1/4 medium red onion, very thinly sliced

• 2 pounds of ripe tomatoes of any variety are OK

• 1 teaspoon kosher salt

• Freshly ground black pepper, to taste

• 1/4 cup fresh basil, chiffonade

• 2 tablespoons fresh mint, chiffonade

STEPS :

     1. Make the vinaigrette : 

In a small bowl, whisk together the vinegar, mustard, and honey until the honey dissolves. Whisk in the olive oil until blended.

     2. Macerate the red onions :

The sliced onions ought to be mixed with the vinaigrette and the dressing. Set aside to macerate while assembling the salad.

     3. Cut the tomatoes :

Trim out the stem and base of the stem from the tomatoes. Cut tomatoes into 1/2-inch-thick slices. If you're including cherry tomatoes, cut some in half.

     4. Assemble the salad and serve :

Salt both surfaces of the tomatoes after placing them on a big dish or platter. Sprinkle freshly ground black pepper. 

Pour the onions and dressing over the salad. Spread the onions evenly while carefully tucking the tomatoes into the dressing with your hands. Basil and mint are sprinkled on top. Taste, then add more salt or pepper if necessary. 

Serve immediately.

     5. Storage :

Although this salad is best the day it is prepared, if it is tightly wrapped and refrigerated, it can be eaten up to two days later.