Tomato Salad with Vegetable Oil
a light, fresh salad with juicy tomatoes, herbs, and aromatic oil. Serve cold or warm with sun-dried or roasted tomatoes.
Updated : 26 June, 2025
Easy
About 10 min.
Ingredients
400 grams
Tomato
50 grams
Green onion
20 grams
Dill
20 grams
Parsley
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
1
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
If desired, you can lightly roast the tomatoes in a dry skillet or warm them in the oven and serve the salad warm. A mix of fresh and sun-dried tomatoes tastes great.
Preparation
Step 1
You can use any tomatoes - regular or cherry. You may adjust or replace the vegetables as you like. Croutons, mozzarella, or another soft cheese can be added. Any vegetable oil will do, preferably aromatic and unrefined. I used sunflower oil.
Step 2
Wash and dry the tomatoes, then cut into wedges. If you prefer a less watery salad, remove the cores with seeds. If using cherry tomatoes, halve them. Choose juicy but firm tomatoes - soft ones lose shape and make the dish look messy.
Step 3
Wash, dry, and finely chop the dill and parsley. You can also use or combine other herbs like cilantro, mint, spinach, wild garlic, or mixed greens.
Step 4
Wash and dry the green onion stalks. Slice them into rings - either the whole stalk or just the green part. If you dislike sharp onion taste, you can substitute with green garlic, which has a similar but milder flavor.
Step 5
In a bowl, combine the sliced tomatoes, green onion, dill, parsley, and pressed garlic.
Step 6
Season the salad with salt and pepper, drizzle with vegetable oil, and mix well. Serve immediately. Enjoy!