This simple Creamy Tomato Salad, perfect for ripe backyard tomatoes, pairs a creamy lemon mayo dressing with fresh herbs for a humble and delicious elevated summer side dish.
It might sound silly, but I’ve been loosely working on this recipe for a few years. Sometimes, the simplest things are the easiest to overthink. This Creamy Tomato Salad is inspired by one I grew up with. My dad made it often throughout the summer, though we never called it a salad. He would head to the backyard, pick a few tomatoes straight off the vine, slice them, spread on mayo, drizzle with white distilled vinegar, sprinkle over dried herbs from the cabinet, and finish with plenty of salt and black pepper. This is basically that, but a little dressed up. My version keeps the spirit of his recipe but elevates it with a more with a drizzle of lemon-spiked mayo and fresh herbs. Both versions are delicious and humble, and imo the perfect way to celebrate peak-season tomatoes.
As far as herbs go, basil is usually what most people pair with tomatoes. And yes, it’s good, it’s classic, but lately I’ve been thinking outside the proverbial herb box. I love fresh marjoram and oregano, as well as young thyme and chives. Obviously, use what you have access to, but if you do have an herb garden, experiment a bit with different herbs — it’s amazing how much they can change the personality of a dish.
How to Make It
This recipe is as simple as it gets: essentially just slice, whisk, and drizzle. It's more important to select high-quality ingredients: in season tomatoes, fresh herbs and more salt than you probably would expect, to really let those summer flavors shine through.
Step 1: Slice the tomatoes into ½-inch-thick rounds.
Step 2: Place the tomatoes on a serving platter and sprinkle with salt. Flip the tomatoes and salt again. Let them sit for 5 minutes.
Step 3: Whisk together the mayo, lemon juice, salt, and a few grinds of black pepper.
Step 4: Drizzle the dressing on top of the tomatoes and sprinkle on the herbs and a bit of additional black pepper.
Serving + Storing
This salad is best served within two hours of assembling, but I've been quite surprised at how long it "keeps" while it sits in the refrigerator. So if you wanted to make it completely and let it marinate in the refrigerator for a few hours, that should be ok too.
More Summer Side Dishes
- Instant Pot Corn on the Cob
- Simple Coleslaw with Dill
- Creamy Macaroni Salad
- Salted Potatoes (Papa Salada)
More Salad Recipes
If you make this Creamy Tomato Salad, be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Creamy "Backyard" Tomato Salad
- Prep Time: 00:10
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Salad
Description
This simple Creamy Tomato Salad, perfect for ripe backyard tomatoes, pairs a creamy lemon mayo dressing with fresh herbs for a humble and delicious elevated summer side dish.
Ingredients
- 2-3 ripe large tomatoes (from your backyard, if you’ve got them!)
- ¼ teaspoon coarse kosher salt, plus more for seasoning tomatoes
- ¼ cup high-quality mayonnaise
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon granulated sugar
- Freshly ground black pepper
- ½ cup fresh herb leaves (oregano, marjoram and thyme are lovely here)
Instructions
- Slice the tomatoes into ½-inch-thick rounds and place them on a large serving platter. Generously sprinkle the slices with salt. Flip the tomatoes onto the other side and sprinkle with salt again. Let them sit for 5 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, 1 tablespoon of the lemon juice, the salt, and a few grinds of black pepper. Taste and adjust the seasoning, adding in more salt or lemon juice as needed.
- Just before serving, generously drizzle the dressing over the tomatoes. Sprinkle on the herbs and additional freshly ground black pepper, and serve.
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