This tomato and onion salad turns ripe summer tomatoes into a simple French-style carpaccio de tomates. Finished with fresh goat cheese, it makes a light lunch or an easy summer side dish.
The Best Tomatoes for Tomato and Onion Salad
The best tomato and onion salad begins with tomatoes that are fragrant, fully ripe and at room temperature. I use large Cลur de Bลuf, Marmande or mix with yellow pineapple (ananas) tomatoes in France. Look for heirloom tomatoes in the US or heritage tomatoes in the UK. Flavour and juiciness matter far more than perfect shape.
Frankly, when tomatoes are this juicy in season - and with the variety in Provence this summer, there's no need to serve them with anything complicated. That suits us fine, especially during another heatwave.
Store tomatoes out of the fridge. For more varieties, tips and recipes, see my guide to French tomatoes.
A Tomato Carpaccio Inspired by Alain Passard
I'll never forget celebrating my 50th birthday at l'Arpรจge in Paris. I was so overwhelmed by the food that I actually cried. Not simply that someone else was actually cooking for me for a change, but I couldn't believe that dishes centred around vegetables could be so full of flavour - and emotion.
We tasted the most incredible produce from the chef's own potagers and herb gardens. When he came out to wish me a joyeux anniversaire, Alain Passard was so genuine that I came out feeling as if I knew him and wish I had the chance to return often!
So, of course, when I now see his instagram reels - slicing a ripe tomato into almost transparent slivers with an extraordinarily sharp knife - I can't help but be inspired and have real knife envy! This carpaccio de tomates is my own simple version to make at home - with a simple serrated knife, borrowed from Mother-in-law's kitchen in Provence.
Ingredients and Variations
- Tomatoes: ripe and at room temperature.
- Spring Onions: scallions or green onions in the US or French cรฉbettes. Replace sparingly with finely chopped red onion or shallot.
- Fresh herbs: basil, flat-leaf parsley, mint and chives all work beautifully.
- Olive oil: use an extra-virgin olive oil you enjoy tasting on its own.
- Optional cheese: fresh goat cheese, burrata or mozzarella turns it into a light lunch.
- Optional toppings: toasted pumpkin seeds, sesame seeds and olives.
What Dressing Goes Best with Tomato Salad?
With fully ripe tomatoes in season, good olive oil, salt, pepper and their own juices are dressing enough. Add a splash of red wine vinegar only if the tomatoes need a little lift. When they've tons of flavour, it's a shame to add any, as the humble tomato speaks itself.
What to Serve With Tomato and Onion Salad
Serve this tomato and onion salad at room temperature as a summer side dish or light lunch with any of these:
- Crusty baguette to catch the tomato juices (I'd say this is compulsory!)
- Fresh goat cheese, buratta or mozzarella
- Lemon chicken thighs, grilled or roast chicken
- A savoury tart such as onion tarte tatin
- Grilled chicken or steak
- Fish dishes such as baked sea bass and stuffed roasted sardines.
Tomato and Onion Salad (Carpaccio de Tomates)
Equipment
Ingredients
- 700 g large ripe tomatoes marmande, coeur de boeuf, heirloom
- 3 spring onions or cรฉbettes finely chopped
- 12 basil leaves finely torn
- 2 tablespoon flat-leaf parsley or mint finely chopped
- 1 tbsp chives finely chopped
- 4 tablespoon olive oil extra virgin
- ยผ teaspoon fleur de sel sea salt
- ยผ teaspoon black pepper freshly ground
Instructions
- Using a good knife (I used a serrated one here), slice the tomatoes thinly, removing the stalk, and arrange them across a large platter.
- Season lightly and leave them for five minutes to release a little juice.
- Add the finely chopped spring onions and herbs, drizzle with olive oil and serve.
Notes
- Serve at room temperature as soon as it is dressed, with crusty bread to mop up the tomato juices.
- Choose ripe, fleshy slicing tomatoes such as Marmande, Cลur de Bลuf, beefsteak or other heirloom varieties. I love to use different colours.
- Replace spring onions with a little finely sliced red onion or chopped shallot.
- Mix and match different fresh herbs: I find basil, mint, chives and flat leaf parsley work best.
- Serving Suggestions: Add fresh goat cheese, burrata or mozzarella to turn it into a light lunch or serve as a side with roast chicken, baked lemon chicken or stuffed roasted sardines.
- Extra topping ideas: olives, toasted pumpkin seeds or sesame seeds
- It is best freshly made. Dressed tomatoes become increasingly watery if stored and lose their flavour.
