Tomato Vinagrette

This tomato salad is the kind of recipe that proves simple still wins, provided your tomatoes are good. Ripe, in-season tomatoes cut into wedges and tossed with a punchy oil-and-vinegar dressing, then chilled long enough for the flavors to mingle. That’s the whole thing.

The dressing punches above its weight thanks to a layered acidity. White wine vinegar brings clean, sharp tang, while a splash of balsamic adds depth and a faint sweetness. Raw garlic and minced onion bite through both, and a pinch of red pepper flakes warms the back of the palate without burning it.

Finish with chopped fresh parsley for color and grassy lift. Chill for at least an hour. The tomatoes release their juices into the dressing as they sit, building a brothy bottom you’ll want to soak up with crusty bread.

Pro Tips

• Use only ripe, fragrant tomatoes. Pale, mealy supermarket tomatoes won’t release juice or carry the dressing properly. Heirlooms, beefsteaks, or ripe Romas are your best bets.
• Salt the tomatoes lightly before dressing them and let them sit 10 minutes. The salt pulls out water and concentrates flavor.
• Serve at cool room temperature, not fridge-cold. Cold mutes the aroma and flattens the dressing.

Variations

• Add cubed mozzarella or torn burrata for a Caprese-leaning version.
• Swap parsley for fresh basil and add a few torn mint leaves for a more aromatic summer salad.
• Toss in thinly sliced cucumber and red onion for a chunky panzanella base.