Tomato salad is famously known as caprese salad — and while you don’t really need a recipe, I want to share a few ideas that might inspire you to make the most of tomato season.
Because if you love tomatoes, this can be one of the best dishes to add to your summer menu. And since tomato season is short, even if you enjoy it several times a week, it’s hard to get bored. Change just one or two ingredients, and it feels fresh again.
It’s quick, simple, and satisfying — perfect as a first course or a main for lunch.
Here are a few tomato salad ideas, French and Italian style. Nothing fussy or overdone. Just simple and elegant.
As I mentioned, you don't really need a recipe, but I put the following ideas in a recipe format so that if you use the Paprika recipe organizer app, you can pop this into Paprika! Then, you can add notes and make this recipe idea your own.
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In the U.S., balsamic vinegar is often added to caprese salad. But in my opinion, it’s not necessary. A heavy, sweet syrup can overshadow the taste of summer tomatoes. When tomatoes are at their peak, the goal isn’t to dress them up — it’s to let them speak.
A classic French or Italian tomato salad might be plated with no more than:
• Ripe tomatoes
• A generous pour of good olive oil
• Sea salt and freshly ground pepper
Maybe a few torn basil leaves. Maybe not.
From there, you can add:
• Other fresh herbs (chives or parsley — and the herbs' flowers too!)
• Feta, mozzarella, burrata, Parmesan, or ricotta
• Sliced peaches (a tip from friends’ trip to Paris)
• Sliced cucumbers
I’ve added homemade croutons and a spoonful of Jacques Pépin’s creamy dressing because I had them on hand and wanted something different.
Tuna is also a fabulous classic French combo.
Slice the tomatoes, drizzle with good olive oil, sprinkle with sea salt and freshly ground pepper, and include any other add-ins you like.
Or keep it even simpler (this is what I usually do — even when entertaining) by placing whole tomatoes on the table with some add-ins on the side, and let everyone make their own.
The time it takes to make your plate is also part of the pleasure — creating a moment to talk, slow down, and connect with your food.
It’s the kind of salad you mop up with a piece of baguette.
The kind that turns an ordinary summer meal into something remarkable.
Make it once, then make it again tomorrow with a twist.
That’s the beauty of it.
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