Ingredients

  • Tomatoes in as many colours and shapes as you can find. I use 7 different kinds of tomatoes.
  • 1 red onion
  • Coarse sea salt
  • Coarsely ground 4 season pepper
  • Optional: some basil leaves to garnish

Dressing ingredients

  • 3 to 4 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • ¼ teaspoon of ground cumin
  • ¼ teaspoon of smoked paprika

Author of this recipe

Larisse

Larisse

Salad blogger / food writer

Cooking, baking and writing recipes has long been my passion and I spend quite a few hours in my kitchen. In 2010 I started my company Larisse® and later that year my first cookbook, ‘Lekker... Read more
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This salad proves that just one product, in its different varieties, can have so much taste and colour. It’s truly amazing how the colours and tastes of various kinds of tomatoes combine so well.

This salad is made almost entirely of tomatoes! Choose as many varieties as you can and experiment with different tastes of tomatoes.  Be amazed!

Preparation

Making the salad:
Slice bigger tomatoes such as the Coeur de Boeuf (Ox heart) and cut the cherry tomatoes in half.
Cut the onion into very thin slices.
Now arrange all tomatoes on a plate. Start with the bigger parts and work your way up with the smaller cherry potatoes. Arrange the colours to your own liking!
Arrange the onion slices on or in between the tomatoes.
Grind just a hint of salt and pepper on the tomatoes.

Making the dressing:
Mix all ingredients in a small bottle and close it. Give it a good shake to blend in all ingredients. If you leave the bottle on the table, the ingredients will separate again, which looks simply divine. However, remember to give the bottle another good shake, before drizzling the dressing on the salad!

Tips from the author

To serve:
Drizzle some dressing on the salad and garnish with some fresh basil leaves if you like.

Don’t keep tomatoes in the fridge! They are best served a room temperature!

Tomatoes are not only tasteful, but also super healthy. They are, for example, rich in vitamin C.

Optional: Eggs make a great combination with this salad. Boil the eggs, peel them, cut them in quarters and arrange over the salad.