Beautiful and delicious go hand in hand with this stunningly easy seasonal recipe, and the speedy dish pairs with virtually any summer meal.
Some recipes take effort to taste this good. This one doesn’t.
Fresh, sweet, seasonal tomatoes are highlighted by a simple vinaigrette that’s equal parts tangy, garlicky, and herby while simultaneously allowing the tomatoes to truly shine. Once tomatoes are at their peak, this is a side dish you’ll want to eat with everything, and conveniently these flavor-packed tomatoes seem to complement nearly everything, from burgers and steak to fish, chicken, and white beans.
Which are better — heirloom or conventional tomatoes?
In my experience, heirloom tomatoes can taste fabulous or flavorless. In other words, just because they look pretty doesn’t mean they taste amazing. For their consistency, I tend to like conventional, vine-ripened tomatoes for this recipe, and then I often mix in a yellow or heirloom tomato or two, along with a handful of halved cherry tomatoes, for visual appeal. Ultimately, however, the “best” tomato comes down to preference, so absolutely use what you enjoy.
What to serve with these tomatoes?
Anything! Burgers, steak, fish, chicken, and pork are obvious picks. The tomatoes are a natural with corn on the cob, eggplant, zucchini, and summer squash as well. A grain or piece of bread to soak up the juices is a fine idea too.
For a delicious and economical vegetarian meal in a snap, serve these tomatoes with rice and beans. The vinaigrette will act as a flavoring agent for the wholesome yet mild-tasting rice and beans—I like cannellini or butter beans here, but any will do.
For a cool summer meal, consider a salad trio. Recently, I served the tomatoes with Corn and Cucumber Salad and Curried Chicken Salad. I’ve also served them with sliced Slow Roasted Chicken, which tastes like a rotisserie chicken. A store-bought rotisserie offers convenience on a busy night.
For yet another easy meal, I think of the tomatoes as the centerpiece upon which I can build, sort of like the cheese on a charcuterie board. Tinned fish like sardines, mackerel, and anchovies add filling protein, while olives, nuts, bread—even a wedge of your favorite cheese and crackers—round out the spread and make the tomatoes meal-worthy. Add a glass of crisp white wine and a chair on the patio, and I’m in heaven!
I also like to spread a piece of crusty bread or toast with ricotta cheese or goat cheese (even cottage cheese) and then top with some of the tomatoes and vinaigrette. To make a meal out of this tomato bread, top it with tinned fish, like sardines or tuna. This is a stellar way to make use of any leftover tomatoes, if you are lucky enough to have some.
While conventional wisdom dictates not refrigerating tomatoes, leftovers of this dish really are divine, as the tomatoes continue to absorb the vinaigrette. If the tomatoes are gone but some of the vinaigrette remains, save it to drizzle over greens, rice, beans, or more tomatoes another day.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Tomatoes in Vinaigrette
Ingredients
- 1½ pounds vine-ripened tomatoes (about 4-6 medium; see notes)
- 2 garlic cloves, pressed or minced (use 3 cloves if you love garlic)
- ½ teaspoon dried oregano (see notes)
- 2 tablespoons (30ml) red wine vinegar
- Kosher or coarse sea salt and freshly ground black pepper
- ¼ cup slivered red onion (feel free to eyeball this amount; may skip if not a fan)
- 3 tablespoons (42ml) extra-virgin olive oil
- Optional: flaky sea salt, slivered fresh basil, and/or snipped fresh chives
Instructions
- In a small bowl, combine the garlic, oregano, and vinegar. Set aside.
- Sprinkle a lightly rounded ¼ teaspoon salt evenly over a serving plate. Slice the tomatoes (about ¼-inch thick) and arrange them on the plate. Sprinkle with the red onion. (Helpful hint: For more direct contact with the salt and the vinaigrette, I like to use a plate that is large enough to hold at least half the tomatoes in a single layer.) If there is tomato juice on the cutting board, drizzle it into the vinegar mixture. Then sprinkle another ¼ teaspoon salt and black pepper, to taste, evenly over the arranged tomatoes. (I’m generous with the cracked pepper—I’d say I use about ½ teaspoon.)
- Whisk the olive oil into the vinegar mixture and spoon it evenly over the tomatoes, scraping out all the garlic and oregano. Sprinkle with flaky salt, basil, and/or chives, if using.
Notes
- I like the classic, full-bodied flavor of a beefsteak tomato in this recipe but often add a yellow or heirloom tomato and/or a handful of halved cherry tomatoes for variety and visual appeal.
- Dried oregano works quite well in this recipe, but if you have fresh, feel free to use 1½ teaspoons.
- Sometimes, I add ⅛ teaspoon dry mustard or a lightly rounded ¼ teaspoon Dijon mustard along with the vinegar for subtle depth to the tangy vinegar.
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