Tomato Balsamic Mint Salad with shallots is the perfect way to enjoy garden tomatoes!
When I think about eating in the summertime, it tends to be simpler, cleaner, and easier. I also try and incorporate Whole30 compliant dishes a few times a week as well. This is when so many “non-recipes” happen for me. I gather a small basket of heirloom tomatoes, cherry, pear, or whatever is ripe and ready to be picked. A handful of arugula, some herbs, and the odd zucchini or fig, might find their way into the evening’s meal. These are the times that I can pretend that my modest garden supplies my family with all the produce we need. It doesn’t. But I think gardening is more about connecting with the earth, and our ancestors, who surely did gather what they needed to sustain them.
Tomato Balsamic Mint Salad is the barest of recipes, a handful of fresh mint, one perfect shallot dug up from the garden, and all the ripe tomatoes that were available that morning. Had I had a zucchini or cucumber, it most surely would have ended up in this recipe as well. Next time I make it, it most certainly will change depending on what’s available in the garden at just that moment.
Add just a drizzle of balsamic vinegar, which has a natural sweetness and brings out the best in the tomatoes. A little bit of olive oil, is all the “dressing” this salad needs. Simply perfect!
If you’re looking for a new way to enjoy your garden tomatoes, give this Tomato Balsamic Mint Salad with shallots a try!
- 2 dry pints heirloom cherry tomatoes, about 1½ pounds, halved
- 1-2 shallots, thinly sliced, (or red onion)
- 2 Tablespoon finely chopped mint
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- Kosher salt and cracked pepper
- Slice tomatoes in half, if using larger tomatoes, cut into medium sized pieces. Add thinly sliced shallots or onions.
- Toss with finely chopped mint.
- Drizzle with balsamic vinegar and olive oil.
- Season to taste with kosher salt and pepper
- Allow flavors to meld on top of the counter, about 20 minutes before serving.