Melissa Clark's Tomato Salad

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Serves 4 to 6

  • 1 small shallot, sliced or use approximately 2 tablespoons sliced red onion
  • 1 lime
  • Fine sea salt and freshly ground black pepper to taste
  • 2 pounds ripe tomatoes, preferably a pretty mix of heirloom varieties
  • Extra-virgin olive oil to taste
  • 1/4 cup torn soft fresh herbs (any combination of chives, parsley, basil, tarragon, chervil, fennel fronds, cilantro, and/or mint)



1. Put the shallot slices in a small bowl. Grate the zest from the lime, and add it to the bowl. Cut the bald lime in half and squeeze the juice of one of the halves into the bowl. Season the mixture with fine sea salt and black pepper to taste. let it sit for 10 minutes while you slice tomatoes.

2. Slice the tomatoes any which way you like--in thick rounds, large chunks, thin wedges. If your mixture includes cherry tomatoes, halve them. It's nice to have a variety of shapes and textures, so feel free to mix it up. Arrange the tomato pieces on a platter.

3. Sprinkle tomatoes with salt and let sit for 5 minutes. Scatter the shallots, along with a little of the liquid from the bowl, over the tomatoes.

4. Drizzle olive oil all over the tomatoes, and top with the herbs. Season with more salt and pepper and shallot liquid to taste, and serve.


Melanie Dunea