Favorite Farmers Market Tomato Salad Recipe With Shallots (15 Minutes) by Jan Mostrom
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As the good weather and summer starts to fade away, I’ve been trying to savor it just a bit longer. One of the ways I’m doing that is by using the end-of-summer produce still available at my local farmers market.
Last week I found big, ripe beautiful tomatoes and made my favorite tomato salad recipe with shallots. This salad recipe lets the simple flavors of the tomatoes and shallots shine through, and has a simple dressing that complements the vegetables perfectly.
To make this gluten-free farmers market tomato salad you will need to gather the following ingredients from your fridge and pantry: ripe tomatoes (check out the health benefits of tomatoes), shallots (check out the health benefits of shallots), garlic, white wine vinegar, extra-virgin olive oil, kosher salt, black pepper and fresh basil leaves.
This fresh farm-to-table recipe goes perfectly as a side dish with chicken, pork, lamb, beef, seafood or whatever protein you enjoy. You could even eat it as a lunch salad or a vegetarian dinner with some hot, crusty bread.
Cuisine: American / Mediterranean
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
- 4 large ripe tomatoes
- 1 1/2 teaspoon shallots, finely minced
- 1/2 teaspoon garlic, finely chopped (chop don’t press)
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt (or to taste)
- 2 pinches black pepper (or to taste)
- 1 1/2 tablespoons basil leaves, finely sliced, plus more for serving
Recipe Notes
- Use the best tomatoes you can find. You’ll want between 2 to 3 pounds.
- If you don’t have white wine vinegar, you can use sherry vinegar or champagne vinegar. Balsamic vinegar also works but will make the tomatoes turn brown.
- Bread works great with the salad to soak up all the lovely juices from the tomatoes!
Here's how to make it:
- Cut tomatoes into large chunks, discarding the cores. Put the tomatoes into a salad bowl.
- Add the shallots, garlic, salt and pepper.
- Drizzle the vinegar and olive oil over the salad and toss gently to combine. Taste to see if more salt and pepper is needed. Sprinkle the basil on top and serve.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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