Tomato Salad | Salsa
A salad that loves to salsa
During my day’s bike ride through the somewhat deserted canal district of Amsterdam, I pondered the question of when, exactly, a salad slips into the category of salsa. I am besotted with my newest use of tomatoes, but I’m not certain whether I am eating a salad or indulging in a salsa. I’ve decided that this dish is a variation of the Caprese salad that embraces its Greek side while flirting with being a salsa.
It’s juicy, vibrant, and complements a wide array of other foods. It is exactly what is called for in these times of isolation as it is satisfying, low calorie, and packs a flavor punch that perks up your spirits. Fresh basil is essential, and more than you think. Think of the basil as standing in for greens and not as an accent. (As you slice into the basil, close your eyes and inhale yourself all the way to Italy. It’s therapeutic.)
Campari tomatoes are ideal for this dish as they hold their own. This simple salad benefits from sitting a while, so start it a half hour or more before you plan to devour it.
Tomato Salad Salsa
Serves 1 but easily expands
3 Campari or medium sized ripe tomatoes
4 sprigs fresh basil (about ½ cup, or a nice handful)
1 teaspoon salt
1 teaspoon pepper
3 tablespoons excellent olive oil
1 tablespoon balsamic vinegar
1/3 of an English cucumber, peeled, quartered, and chunked
2 tablespoons medium-chopped red onion
2 tablespoons chunked feta cheese
Directions
Chop tomatoes into small chunks. I cut the tomatoes in thirds, then cross cut in thirds again. Place in a bowl.
Finely chiffonade the basil and add it, along with the salt and pepper, to the tomatoes. Drizzle the olive oil over the top and toss. Drizzle on the balsamic and mix. It is important to do the olive first to coat the tomatoes and prevent the vinegar from overpowering them. Cover and let this sit for at least a half hour.
Before serving, toss in the cucumber, red onion, and feta. Taste for seasoning.
Decide for yourself: Is this a salad or a salsa? Enjoy on its own or serve with fish, chicken, or an omelet. Or, eliminate the feta and plate alongside a luxurious helping of burrata and a chunk of sourdough baguette. You could add hard-boiled eggs and some cold cuts, but they are superfluous.
Title Photo: © Ilona Lablaika
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
