Leafy salads are fresh and delicious, but take quite a bit of prep time. Soaking, rinsing and drying lettuce just seems to take forever. Here is one salad that go from the refrigerator to the table in record time. It uses an assortment of tomatoes and optional scallions. Rinse, slice, dice, halve or leave small tomatoes whole. Then, dress it. That’s it. Period.
Trader Joe’s and Costco sell a medley of heirloom tomatoes in various size packages. They are my favorite salad ingredient.
I usually try to eliminate or reduce the oil in salad dressings. I find that the spices and acid components of dressings are essential for flavor and most of the time, the oil is unnecessary or can be greatly reduced.
The dressing for this salad is best made by sprinkling the spices and drizzling the liquid ingredients directly on the vegetables right before serving. That way, the salad remains light, fresh, and not weighed down by the dressing. Any additional toppings (see variations) should be sprinkled on after the dressing and then tossed right before serving.
Any type of large black (Kumato) or red tomatoes, cut into wedges
Small heirloom, cherry or grape tomatoes, cut in half
Small Zima or pear-shaped tomatoes, whole
Scallions, cut into 1/2 inch pieces (optional)
Kosher salt, sprinkle generously
Coarse black pepper, just a pinch to taste
Balsamic vinegar, lightly drizzled
Olive or canola oil, lightly drizzled (optional)
Right before serving, sprinkle salt and pepper on top of tomatoes and scallions. Lightly drizzle with balsamic vinegar and oil. Toss all salad ingredients together. Enjoy!
For a lighter flavor, substitute cider vinegar, lemon juice or lime juice for balsamic vinegar
Add any of the following additional toppings and sprinkle on after the dressing and toss right before serving
red onion, cut small
fresh garlic, minced
flat leaf parsley, soaked, rinsed and chopped
hearts of palm, well-drained and cut into small slices
Dressing may also be made up to one week in advance and refrigerated. Shake vigorously before using.