End of season tomato salad

October  8, 2011
Author Notes

This came from the last farm stand tomatoes we are getting here in Maryland now. I wish I had thought of this technique earlier in the year - it made the most flavorful tomato salad with so little effort! Salting the salad all together forces the veggies to release their beautiful juice, soften, and meld some flavors together. The vinaigrette doesn't even need seasoning at this point. Just crack some fresh pepper at the end. —meganvt01

  • Serves 4
  • 2-3 ripe tomatoes, cored and sliced 1/4 inch thick
  • 1/4 of a medium onion, sliced paper thin (I used a mandoline)
  • 1/2 of a medium fennel bulb, sliced paper thin
  • 1 tablespoon minced dill
  • 2 tablespoons crumbled goat cheese
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon sherry vinegar
  • 3 teaspoons olive oil
In This Recipe
  1. Arrange the tomato slices on a platter. Top with paper thin onion, fennel, and chopped dill. Season generously with kosher salt. Let sit for at least 30 minutes.
  2. Crumble goat cheese over top. Mix together the dijon, sherry vinegar, and olive oil and drizzle over top. Season with freshly ground black pepper.

See Reviews

See what other Food52ers are saying.


Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.