Tomatoes Vinaigrette
Updated July 10, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1garlic clove
- ¼teaspoon dried oregano (or dill or thyme)
- 2tablespoons red or white wine vinegar
- Salt and freshly ground black pepper
- 1pound beefsteak or heirloom tomatoes (about 4 medium)
- 3tablespoons extra-virgin olive oil
- Flaky salt, for sprinkling (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
114 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Using the flat side of your knife, smash the garlic and add to a small bowl or cup with the oregano and vinegar. Whisk briefly to combine.
- Step 2
Lightly sprinkle salt (about ¼ teaspoon) evenly over a serving plate. Slice tomatoes ¼ inch thick and arrange on the plate in a single layer on top of the salt. Scrape any tomato juice left on the cutting board over the tomato slices, then sprinkle more salt (about ¼ teaspoon) evenly over the sliced tomatoes.
- Step 3
Pluck the garlic pieces out of the vinegar mixture and discard. Quickly whisk the oil into the vinegar and immediately pour over the tomato slices. Sprinkle with flaky salt, if using, and a few grinds of black pepper.
Private Notes
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Cooking Notes
Laura
Save the dried herbs for winter! Use fresh volatile herbs of summer…
Christa
Sam Sifton suggests adding some sliced mozzarella and torn basil and calling it dinner.
Elizabeth
Lightly salting the serving plate is genius!
Rebecca
There's nothing to change here - to do so would be to mess with perfection. That said, one extra step: though tomatoes get mealy when stored in the fridge, it enhances a tomato salad to chill the platter or bowls for about a half hour before plating up and enjoying!
bette
We ate this often with crumbled feta cheese on top and nice Italian bread to mop up the leftover dressing.
Susan Epstein
This is very much like the tomato dish served at Levadura de Ollo in Oaxaca (which was served on top of a thin layer of beet puree). It’s crazy how good it was. Of course, there was access to at least 6, maybe more, varieties of fresh tomatoes, all with a unique flavor. If you go to Oaxaca, don’t miss it!
David Morris
Finally, a reasonable ratio of vinegar to olive oil. Yummy.
Maria
Why are you discarding the garlic? Guess I'm a garlic freak...Tomato freak, also.
freja
I made this with a combination of fresh herbs (thyme) and dried (herbs de Provence mix). I took the suggestion inspired by Sam Sifton: sliced smoked mozzarella to pair with the tomatoes. Delicious with bread to sop juices
Marjorie
I added some sliced Persian cucumbers and shallots. Delicious
VR
We find tomatoes in this sort of dish are acidic enough that they do not need vinegar.
dimmerswitch
Simple to make just as the recipe was written and delightful to eat. I chose red wine vinegar at that option point and dried oregano for the herb option. Flake salt to finish (our choice was Jacobsen's) and ample fresh ground black pepper (we like Telicherry) are key. With good baguette to sop up the juice, this was "ahhh..." some on hot summer day.
MWG139
You can also add crumbled Maytag Blue Cheese and even lightly saute pumpernickel croutons in butter. All permutations are good.
Maryann
I learned a similar recipe years ago that uses balsamic vinegar and finishes off with Gorgonzola cheese crumbled on top. (I use blue cheese because I really love the tang.) This sort of treatment can make even so-so tomatoes taste wonderful. But use summer tomatoes at their peak, and it is sublime.
J
As an alternative: sub balsamic vinegar for wine vinegar, and basil chiff for dried herbs.
Kate
My Grandmother often made this dish; it's something I grew up on. She would blister the tomatoes on the stove and peel them. We always had it with sourdough bread; I love it!
Debbie
Heirloom tomatoes aren't in season in early July in Northern California, but farmers markets offer us sungolds. I sliced quite a few, then put them face-down in a shallow bowl I'd basted with olive oil and ground salt over. I used basil, also from yesterday's market, with the vinegar, garlic and oil. Next time I'll add feta (what a great idea!). Yumsters.
Vica
Or use heirloom tomatoes--like the ones I grow (Blood Moon, Berkeley Tie Dyes, Thorburn Terra Cotta, Harvard Square, Momotaro, Benvenuto)--sliced, salted with feta cheese and a dribble of aged balsamic. Delicious! The different varieties of tomatoes make the dish exciting!
Read
I've found sherry vinegar complements tomatoes particularly well.
Fran
I prefer dried oregano. I'm with the former Frugal Gourmet, Jeff Smith, that dried is better than fresh oregano.
Laura
Save the dried herbs for winter! Use fresh volatile herbs of summer…
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