Tomato Salad

This is Janine's sort of no-fuss tomato salad: ripe tomatoes, a little red onion and a tangy dressing that mingles with the tomato juices. A short soak in vinegar takes the edge off the onion, while parsley keeps everything fresh. There is no need to peel the tomatoes or scoop out their centres.

At a braai, that bright, juicy bite is a lovely contrast to rich meat and smoky edges. Serve it alongside Lamb Sosaties, spicy Peri-Peri Chicken or Boerewors and Pap. Add Roosterkoek for mopping up the dressing at the bottom of the bowl.

For a relaxed afternoon, prepare the components up to 6 hours ahead and refrigerate them separately, then dress the salad shortly before eating. Keep cut tomatoes and the finished salad at 4°C or below until needed, using a cooler box with ice packs if fridge space is tight. Serve in the shade and refrigerate within 2 hours, or within 1 hour when the temperature is above 32°C; discard salad left out longer.

Tips & Techniques

• Choose flavour first: Look for tomatoes that smell pleasantly tomatoey at the stem and feel firm with a slight give. Very soft tomatoes tend to collapse when tossed.
• Slice the onion finely: Thin slices soften nicely during the vinegar soak; thick chunks can overpower the tomatoes.
• Dress near serving time: Salt draws juice from the tomatoes. Ten minutes gives you a lovely dressing, while several hours can leave the salad watery.
• Taste a tomato, not just the dressing: Tomato sweetness varies, so judge the seasoning after everything has mingled rather than adding extra sugar straight away.
• Use a wide bowl: A shallow serving bowl makes gentle mixing easier and helps each spoonful pick up tomatoes, onion and dressing.

Delicious Variations

• Cucumber crunch: Add 200 g cucumber, halved lengthways and sliced. Scoop out a very watery seed centre first, then taste for seasoning.
• Feta finish: Scatter over 100 g crumbled feta just before serving. Start with half the listed salt, as feta adds plenty of its own.
• Chilli kick: Add ½ small fresh green chilli, finely sliced, to the onion soak. Remove the seeds and white membrane for gentler heat.
• Basil instead: Replace the parsley with 10 g fresh basil leaves, torn and folded through just before serving.

Serving Suggestions

• With chops and sosaties: Spoon the salad alongside grilled lamb or pork for a fresh contrast to rich, smoky meat.
• With spicy chicken: Keep the salad chilli-free when serving with peri-peri chicken so it offers a milder bite between mouthfuls.
• With bread or pap: Serve the tomato juices too; they are delicious spooned over pap or soaked up with warm roosterkoek.
• For a bigger braai: Double the recipe for 12 side portions and bring out two smaller bowls in turn, keeping the second one chilled.

Frequently Asked Questions (FAQs)

Q1: Can I make this tomato salad ahead of time?

Yes. Cut the tomatoes and refrigerate them in a covered container up to 6 hours ahead. Prepare the dressing and soaked onion separately, keeping both chilled, and store the chopped parsley in another covered container. Combine everything about 10 minutes before serving.

Q2: How long will leftovers keep?

Refrigerate promptly in a sealed container at 4°C or below and eat within 24 hours for the best texture. The tomatoes will soften and release more juice. Discard salad that has been out for more than 2 hours, or more than 1 hour in temperatures above 32°C.

Q3: What can I use instead of red wine vinegar or Dijon mustard?

Use the same amount of apple cider vinegar in place of red wine vinegar. Wholegrain mustard works in the same quantity as Dijon, or leave the mustard out and whisk the dressing again immediately before pouring it over the tomatoes.

Q4: How many people does this recipe serve?

It serves 6 as one of several braai sides, allowing about 150 g tomatoes per person. If it is the only vegetable side, count on 4 generous portions. Double all the ingredients for 12 standard side portions.

Q5: Can I use cherry tomatoes, and should I remove the seeds?

Yes, use 900 g cherry or baby plum tomatoes and halve them, quartering any large ones. Keep the seeds and centres: their juice is part of the dressing. Avoid adding lots of liquid from the chopping board if your tomatoes are exceptionally watery.

In Summary

This tomato salad brings ripe tomatoes, mellowed red onion and a tangy parsley dressing to the braai table without much fuss. Prepare the components ahead, keep them chilled and toss shortly before serving for the best texture.