Salade de tomates à la française – tomato salad with herb vinaigrette Recipe
A simple French salad made with ripe tomatoes, red onion, and an herby olive oil and mustard dressing. It’s a typical side dish for family meals in France, especially in summer when tomatoes are at their sweetest. It tastes a bit like an “upgraded version” of a classic Polish tomato salad – more expressive thanks to the mustard and wine vinegar.
This salad captures the essence of everyday French home cooking: simple ingredients, a bold mustard-and-vinegar dressing, and lots of fresh herbs. It’s quick to make, yet feels elegant and summery, especially when prepared with peak-season tomatoes.
Chef's tips
Use the ripest, most flavorful tomatoes you can find – they make all the difference. Don’t skip the resting time before serving; it allows the tomatoes to absorb the dressing and the flavors to round out. Taste the dressing before you pour it over the salad and adjust the balance of acidity and sweetness to your liking.
How to serve
Serve alongside grilled chicken, steak, or fish, or pair it with a simple omelette or quiche for a light lunch. It also works beautifully as part of a larger spread with cheeses, charcuterie, and fresh bread.
Ingredients
- tomatoes preferably ripe and meaty - 600 g
- onion red, medium - 0.5 piece
- garlic - 1 clove
- olive oil extra-virgin, good quality - 3 tablespoon
- vinegar red or white wine vinegar - 1.5 tablespoon
- mustard Dijon, hot - 1 teaspoon
- sugar to balance the acidity - 0.5 teaspoon
- salt to taste
- pepper freshly ground, to taste
- basil fresh leaves, chopped - 2 tablespoon
- parsley flat-leaf, chopped - 1 tablespoon
Preparation
- Wash and dry the tomatoes, then cut them into medium-sized wedges or thick slices. Transfer to a large bowl.
- Peel the red onion and slice it into very thin slivers. Add to the tomatoes.
- Peel the garlic and chop it very finely or press it through a garlic press.
- In a small bowl, whisk together the olive oil, vinegar, mustard, sugar, garlic, a pinch of salt, and pepper. Stir vigorously with a spoon or small whisk until the dressing is smooth and slightly thickened.
- Finely chop the basil and parsley.
- Pour the prepared dressing over the tomatoes and onion, and gently toss with your hand or a large spoon so you don’t crush the pieces.
- Sprinkle with the herbs, toss again very gently, and taste. If needed, add more salt, pepper, or a little extra vinegar.
- Leave the salad to stand for 10–15 minutes at room temperature so the flavors can meld. Serve right away or slightly chilled.
Storage
No storage information available for this dish.
This is one of those recipes that proves how little you need to make something truly delicious: good tomatoes, good olive oil, and a spoonful of mustard. It’s a staple on French family tables in summer and quickly becomes a habit once you try it.
