Ingredients
Salad
- 2–3 large tomatoes (about 14–16 oz / 400–450 grams), sliced into thick circles
Dressing
- 1 garlic clove, fresh, finely minced or grated
- 1.5 tablespoons white wine vinegar
- 1 teaspoon white sugar (levelled)
- 3 tablespoons olive oil
- ¼ teaspoon black pepper
- ½ teaspoon sea salt, flaky ideal (to finish)
- Chopped parsley or basil (for garnish)
Instructions
- Slice Tomatoes: Slice the tomatoes into thick circular slices and layer them neatly on a serving platter to prepare the base of the salad.
- Prepare Dressing: In a small bowl, whisk together the minced or grated garlic, white wine vinegar, white sugar, and olive oil until the dressing is fully combined and emulsified.
- Dress Tomatoes: Evenly drizzle the prepared garlic dressing over the layered tomato slices, ensuring each slice receives some of the flavorful mixture.
- Season with Salt: Generously sprinkle flaky sea salt over the tomatoes, making sure every slice is seasoned with a few flakes for the perfect salty crunch.
- Add Pepper and Garnish: Finish the salad by sprinkling a little black pepper over the top and garnishing with freshly chopped parsley or basil before serving.
Notes
- Use ripe, in-season tomatoes for the best flavor and texture.
- Flaky sea salt is recommended for a delicate crunch and better seasoning control.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Adjust garlic and vinegar quantities to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
