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Tomato and Smoked Salmon Salad

Tomato and Smoked Salmon Salad
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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

  1. 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.
  2. Slice the cucumber into bite size pieces. Add the cucumber on top of the tomatoes.
  3. Slice the smoked salmon into bite size pieces. Add the smoked salmon on top of the cucumber.
  4. Top with the remaining tomatoes. I like to put the colorful and smaller ones on top for esthetics.
  5. Chop the dill. Add it on top of the salad.
  6. 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.
  7. 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. 
  8. 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

Find it online: https://pickledplum.com/tomato-smoked-salmon-salad/

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