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Colourful Tomato Salad


Colourful Tomato Salad
Christina Soong-Kroeger

Sometimes the simple things in life are best.

When you are lucky enough to find ripe, flavoursome tomatoes, the less you do to them, the better. Nowadays you can even find heirloom tomatoes and more unusual varieties at your local farmers' market.

This recipe lets the natural colours and flavours of the tomatoes shine through, while being delightful and pretty to look at, too.

A word of warning, however. Please serve this dish at room temperature. I can't emphasise how much of a difference it will make to the taste of it. Vegetables and fruit rarely taste good straight out of the refrigerator and tomatoes are definitely not at their best when served chilled.

This dish actually tastes better when left to sit out for say 30 minutes to an hour, so that the flavours mingle and deepen.

You can substitute the red wine vinegar for best quality balsamic vinegar if you like.

Prep Time: 6 minutes

Total Time: 6 minutes

Yield: 4


  • 1-2 punnets of tomatoes
  • 2-3 spring onions, chopped finely
  • Small bunch basil or parsley, chopped finely
  • 1 tablespoon best quality olive oil
  • 1 teaspoon red wine vinegar
  • Salt and pepper to taste


  1. Using your sharpest serrated knife, slice tomatoes into medium slices and arrange attractively on a plate.
  2. Sprinkle over spring onions and herbs.
  3. Make a dressing by whisking the oil and vinegar together and then sprinkle over the tomatoes.
  4. Season with salt and pepper.
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