Tomato salad with a ton of fresh herbs

Ingredients

• 800 gcherry tomatoes, halved
• 900 gKumato tomatoes, quartered
• 10 sprigschives, finely chopped
• A large handfulfresh parsley, finely chopped
• 20 leavesbasil, chopped
• 3 cloves (or less, to taste)garlic, finely chopped
• 30–45 ml (2–3 tablespoons)extra virgin olive oil
• 30–45 ml (2–3 tablespoons), or more to tastebalsamic vinegar
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Mix the salad

   Put all the ingredients in a large bowl and season with pepper to taste. Mix well, then refrigerate for 1 hour.

2. 2

   Season and serve

   Just before serving, salt the salad generously and toss well. Adjust the seasoning if needed, then serve with a good fresh baguette.

What is tomato salad with fresh herbs?

This is a Québécois-style summer salad built around ripe tomatoes and a generous quantity of fresh herbs. It is a simple, no-cook dish rather than a salad with a cooked dressing or elaborate preparation.

Using both cherry tomatoes and Kumato tomatoes gives the bowl a mix of shapes and colours. Olive oil, balsamic vinegar and garlic bring the ingredients together, while chilling gives the flavours time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 4g protein, 18g carbs, 12g fat.

Most of the carbohydrates come from the tomatoes, while the olive oil supplies most of the fat; the tomatoes and herbs contribute only a modest amount of protein. Pair a serving with grilled fish, meat or beans and bread if you want a more filling plate.

Choosing the tomatoes

Cherry tomatoes: Halving them exposes their juicy centres and makes them easy to scoop up with the dressing.

Kumato tomatoes: Quarter these larger tomatoes so their pieces are similar in size to the halved cherries. Choose ripe but firm fruit so it holds its shape when tossed.

Making the herb dressing

Fresh herbs: Finely chopped chives and parsley spread through the salad, while chopped basil adds a fragrant note. Chop them shortly before mixing for the freshest flavour.

Oil and vinegar: Start within the stated 2–3 tablespoon range for each, then taste after chilling before adding more vinegar. The tomatoes release juice as they stand, so the dressing will become more plentiful.

Seasoning at the right time

Pepper first: The method adds pepper when everything is mixed, then leaves the salad in the fridge for 1 hour. This resting time lets the garlic and herbs infuse the tomato juices.

Salt last: Add salt generously just before serving and toss again. Salting late helps avoid drawing out too much liquid during the rest, and gives you a chance to judge the finished dressing.

Keeping the texture fresh

Gentle tossing: Turn the tomatoes through the herbs and dressing without crushing them. A large bowl leaves room to mix evenly.

Serve promptly after the final seasoning. The tomatoes will continue to soften and release juice as they sit, so the salad is at its best while the pieces still hold their shape.

What to serve alongside

The salad is intended to accompany grilled meat, and its bright, tangy juices work well with smoky flavours. A fresh baguette is also suggested for soaking up the dressing.

For a more substantial meal, serve it with grilled fish, beans or another simple protein. Keep the accompanying food simply seasoned so the herbs and ripe tomatoes remain prominent.

Recipe notes & tips

• Use ripe, firm tomatoes so the pieces stay intact when tossed.
• Finely chop the herbs so their flavour is distributed throughout the bowl.
• Taste the salad after its hour in the fridge before adjusting the vinegar.
• Add the salt just before serving, as directed, and toss thoroughly.
• Use a large bowl to make mixing the generous quantity of tomatoes easier.

Variations

• More basil: Add extra chopped basil for a stronger fragrant note.
• Milder garlic: Use fewer than three cloves for a gentler garlic flavour.
• Extra tang: Add balsamic vinegar a little at a time, tasting as you go.
• Different tomatoes: Replace some of the Kumato tomatoes with ripe, firm tomatoes of another variety.
• Bread side: Serve with toasted or fresh baguette to catch the tomato juices.

Common mistakes to avoid

• Salting too early: Salt just before serving so the tomatoes do not release as much liquid during chilling.
• Overmixing: Toss gently to keep the quartered tomatoes from breaking down.
• Adding too much vinegar at once: Begin with the stated amount and adjust after the salad has rested.
• Using unripe tomatoes: Choose ripe fruit for better flavour and a juicier dressing.
• Skipping the final taste: Check the seasoning after chilling, then adjust the salt, pepper or vinegar.

How to store

Cover and refrigerate leftovers for up to 2 days. The tomatoes will soften and release more liquid over time; toss before serving and enjoy cold rather than reheating.

Frequently asked questions