Description
This colorful tomato salad with smoked salmon is the perfect BBQ side! It’s fruity and salty, and comes with a simple French vinaigrette.
Ingredients
Units
Scale
- 3 to 4 cups mixed tomatoes such as cherry tomatoes, roma tomatoes, heirloom tomatoes, etc…
- 4 to 6 slices smoked salmon
- 1 Japanese cucumber or 2 small kirby cucumbers
- 4-5 dill sprigs
- 2 tablespoon white wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Slice the tomatoes. Slice the bigger tomatoes into chunky pieces, medium tomatoes into quarters, and cherry tomatoes in half. Start by creating a layer with the larger tomato slices, in a serving plate or a shallow bowl. Add a layer with the medium tomatoes.
- Slice the cucumber into bite size pieces. Add the cucumber on top of the tomatoes.
- Slice the smoked salmon into bite size pieces. Add the smoked salmon on top of the cucumber.
- Top with the remaining tomatoes. I like to put the colorful and smaller ones on top for esthetics.
- Chop the dill. Add it on top of the salad.
- Make the vinaigrette. In a small bowl, whisk the white wine vinegar, sugar, and salt. Keep whisking until the sugar has dissolved. Finish by adding the olive oil and whisk to combine.
- Drizzle and chill. Season the salad with a little of the vinaigrette and refrigerate it for at least 15 minutes. The salad tastes best when it’s really cold.
- Serve. Take the salad out of the fridge and dress it with a little more vinaigrette. Season with salt, if needed, and serve.
Notes
Save the leftovers in a storage container and drain the salad before refrigerating it. It will keep for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 106
- Sugar: 3.6g
- Sodium: 394mg
- Fat: 7.9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6.1g
- Fiber: 1.6g
- Protein: 4g
- Cholesterol: 3.3mg
