There are few things that signal summer more clearly than this tomato salad. It is a riff on Lina's Insalata di Pomodoro Calabrese — the underripe tomatoes, peperoncino, and mix of basil and oregano create something you will want to drink straight from the bowl. It is part of a long Calabrian tradition of simple, olive-oil-forward vegetable dishes, all covered in our complete guide to Italian salads.
Making Tomato Salad With Green Tomatoes
We prefer green tomatoes for this recipe. Look for large green tomatoes that are just starting to show a little red striping. They should be firm and easy to cut.
Green tomatoes work well for two reasons. First, they are less sweet than fully ripe tomatoes, so they produce a more herbaceous salad. Second, they are firmer and release less liquid, which makes the salad easier to cut, serve, and plate without turning into a puddle. Green tomatoes are not always easy to find, so the red tomato version below is what you will likely make most often.
Making Tomato Salad With Red Tomatoes
Red tomato salad is just as delicious — just a little sweeter. Use the largest, ripest tomatoes you can find. If the tomatoes are very juicy, discard the interior liquid and seeds after cutting to keep the salad from becoming watery. You do not have to — it is entirely up to how much juice you want in the bowl.
Use a very sharp knife to slice ripe tomatoes. A serrated knife works well for very soft, ripe fruit. Once halved or quartered, scoop out the interior if the tomatoes are particularly juicy. Do not throw away those insides — add them to a broth or sauce.
If you want the salad extra saucy and plan to serve it immediately, skip the draining step. The tomato juice becomes a kind of dressing, especially if you have good bread nearby to soak it up.
Why You Should Add Salt at the Last Minute
Salt draws water out of vegetables. The longer salted tomatoes sit, the more liquid they release. If you want this salad to stay firm rather than soupy, do not add salt until the very last moment before serving.
If you are bringing this salad to a gathering, prepare everything except the salt ahead of time. Have the tomatoes chopped in a bowl, everything ready to go — then salt and toss upon arrival. Serious Eats has a good piece on the science of salt and tomato liquid if you want to go deeper.
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