This is one of the most versatile salads that can change into many different flavour profiles. This salad works with a myriad of dishes from all around the world. Asian, European, Middle Eastern and so much more. Here are some simple guidelines to show you what works alongside the sweet, juicy tomatoes!
- Onion varieties - Other than red onion, white onion works well as do spring onion (scallions)
- Fresh herbs - Try a different herb; some of my personal favourites are basil, tarragon, marjoram, thyme, chives, parsley and dill.
- Vinegar - Other than white wine, I'll use whatever fancy vinegars I can get my hands on. Try Champagne, Sherry, Verjus, Pomegranate or Rice vinegar or whatever you think sounds good!
- Oil - If I'm pairing with Chinese, Korean or Japanese food, I'll add a teaspoon of nutty sesame oil to enhance the flavour.
Additional Ingredients to try
- Cheese - I'll often add a little cheese on top. My favourites are Feta, Goats Cheese, Parmigiano Reggiano, Buffalo Mozzarella, Blue Cheese and Spanish Manchego. I'll also pop a burrata cheese on top if I'm feeling extra-fancy.
- Olives - A few green or black olives are great scattered into the salad
- Nuts - One of my favourite salad enhancers is nuts. I'll dry fry (or lightly fry in oil) some unsalted nuts like cashews, pistachio, pine nuts or slivered almonds. I chop them roughly and scatter over just before serving.
- Grapes - For a pop of sugary sweetness, I'll add a few halved grapes - they're pretty splendid!
- Oil enhancers - Often I'll enhance the oil with some extra flavour like garlic puree, mashed anchovies or lemon juice.
As you can see, this salad offers SO MANY variations. The recipe below is the base recipe that's open to your own creativity and taste, but fear not, the existing recipe is delicious in all its simple delight.