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Tomato salad with shallots recipe

Tomato salad with shallots recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

Shallots are much milder than onions when eaten raw, so I prefer adding them to salads like this tomato salad.

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IngredientsServes: 2

  • 4 ripe tomatoes, sliced
  • 2 shallot, minced
  • 1 teaspoon Dijon mustard
  • 125ml extra virgin olive oil
  • 1 bunch parsley, minced
  • 1 salt and pepper

MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min

  1. Arrange tomato slices on a large serving plate. In a bowl stir olive oil and mustard till smooth, then add shallots and season with salt and pepper. Drizzle dressing over tomatoes and sprinkle with parsley.
  2. Chill for 1 hours before serving.

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  • ⅓ cup coconut cream (see Tip)
  • ¼ cup calamansi juice (see Tip) or lime juice
  • ¼ cup coconut vinegar (see Tip) or cider vinegar
  • 2 teaspoons fish sauce (see Tip)
  • 1 (14 ounce) can hearts of palm, rinsed and cut into matchsticks
  • 1 cup diced tomato
  • ½ cup sliced shallots or red onion
  • 2 Thai chiles, coarsely chopped
  • 8 small leaves Boston lettuce or endive
  • 1 scallion, sliced
  • 1 tablespoon fried garlic (see Tip)
  • 1 tablespoon fried shallots (see Tip)

Whisk coconut cream, calamansi (or lime) juice, vinegar and fish sauce in a large bowl. Add hearts of palm, tomato, shallots (or onion) and chiles. Toss to combine. Using a slotted spoon, transfer the salad onto lettuce leaves (or endive) and garnish with scallion, fried garlic and fried shallots.

Thicker and richer than coconut milk, coconut cream is the solid part that rises to the top of canned coconut milk. It's also sold separately. Skip anything labeled cream of coconut, which is sweetened and used to make things like cocktails.

A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.

Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It's a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.

Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.

You can find fried garlic and shallots premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves or shallots and cook, stirring often, until golden and crispy, about 2 minutes for garlic or 3 to 4 minutes for shallots. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.


Tomato Salad with Shallot Vinaigrette, Capers, and Basil

Combine shallots, vinegar, 1/2 tsp. salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

Step 2

Arrange tomatoes on a large platter. Sprinkle capers over season with salt and pepper. Scatter basil on top. Whisk vinaigrette again drizzle over salad.

How would you rate Tomato Salad with Shallot Vinaigrette, Capers, and Basil?

Why does the photo show oregano, not basil?

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A good quality extra virgin olive oil is perfect for a recipe like this. EVOO will retains a stronger olive flavor than regular olive oil and will compliment the fresh flavors of any salad well. Avocado oil would also be fantastic.

If you’d prefer a more mild flavored oil, any of these will work: Grapeseed, sunflower, safflower, walnut, and flaxseed oils.


Do I Need to Remove the Crust of the Bread for Croutons?

Up to you! I happen to love the crust of the bread, and like the difference in texture between the softer inside of the bread and the crunchier crust. If you prefer to cut off the crusts, go for it, but since the whole point of panzenella originally was to use up stale bread it seems a shame to throw away any part of the loaf.

I want to try this sometime with these Parmesan Croutons – I think that would be something pretty amazing, a whole other level of panzanella.


Green Bean and Cherry Tomato Salad

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Two summer veggies combine for a light, healthy summer salad. Mix up a simple vinaigrette made with fresh lemon juice, olive oil, and shallots. Pour it over crisp blanched green beans and sweet halved cherry tomatoes, stir in some parsley, and serve with Grilled Rib Steaks, Grilled Salmon, a Leg of Lamb, or a Whole Grilled Bass.

Game plan: This salad can be made up to 2 hours ahead, covered, and refrigerated. Toss briefly to recombine the flavors just prior to serving.


Heirloom Tomato Salad

When they are ripe and in season, nothing beats a tomato salad, no matter how many times we have made them.

1 ripe heirloom tomato, sliced into wedges

1 handful of ripe cherry tomatoes, sliced in half lengthwise

1 handful of ripe grape tomatoes, sliced in half lengthwise

1 scallion (just the white part), chopped

1 teaspoon of chopped chives

palmful of crumbled Roquefort (or any cheese of your choice)

1 teaspoon white wine vinegar

1/4 tablespoon of raw local honey

2 tablespoons of olive oil

a few grinds of fresh pepper

**use any favorite dressing for this salad

1. To make the dressing: Add the honey to the white wine vinegar and stir to dissolve. (If it’s not dissolving, you can put the mixture in a glass bowl over low heat to warm it up.) Add a few healthy grinds of fresh pepper. Drizzle in the olive oil, add another few grinds of fresh pepper and a pinch of sea salt to taste.

2. Arrange the tomatoes on a serving plate. Sprinkle the cheese, shallots, scallions, chives and dressing over top.


Tomato Salad Recipe

This Tomato Salad recipe brings out the real flavor of the fruit. The salad is prepared with an onion parsley dressing.

Ingredients for Tomato Salad recipe:

  • 1200 g (2.64 lb.) of fresh tomatoes
  • 4 tablespoons of olive oil
  • 3 tablespoons of balsamic vinegar
  • ½ cup of diced onions OR shallots
  • 2 tablespoons of chopped fresh parsley
    1 tablespoon of chopped fresh oregano OR basil (optional)
  • 1 ½ teaspoons of salt
  • 1 teaspoon of coarse ground pepper
  • 2 teaspoons of sugar

Preparation:

Wash the tomatoes and take the core out using a tomato corer or a knife. Cut each tomato first into half and then into thin slices. Place the tomatoes in a salad bowl. Wash the parsley and oregano and dry with a paper kitchen towel. Remove the leaves from the stems of the parsley and the stems of oregano. Chop the herbs with a food mill or with a knife. Peel the onion and chop or dice.

In a separate bowl, mix the oil, vinegar, salt, pepper, and sugar using a whisk. Add the prepared herbs and onions to the liquid mix and stir. Pour the dressing over the tomatoes and toss with spoons or using salad hands.

This Tomato Salad is very popular at parties and at barbecues. The salad is also always a fresh side dish to a variety of meat and sausages.


Recipe: Tomato Avocado Salad With Shallot-Lemon Dressing

This colorful tomato salad is full of cancer-fighting and heart-healthy compounds. Drizzle the veggies with your own zingy shallot-lemon dressing.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 pound medium beefsteak tomatoes, cut into wedges
1 cup cherry tomatoes, halved
½ English cucumber, sliced into half moons
½ avocado, sliced
½ cup fresh flat leaf parsley (leaves only)
1 shallot, thinly sliced into rings
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Directions

  1. In a large bowl, combine the beefsteak and cherry tomatoes, cucumber, avocado, parsley and shallot.
  2. Add lemon juice, olive oil, salt and pepper.
  3. Toss gently to coat.

Nutrition information

Calories 117
Total Fat 8g
Saturated fat 1g
Protein 3g
Carbohydrate 13g
Dietary fiber 4g
Sugar 5g
Cholesterol 0g
Sodium 89mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


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Hey! I'm Nicole Gaffney, but my friends all call me Coley. You should, too! Or call me Nicole. Whatever. Just don't call me late for dinner.

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