Are you looking for a Low-Carb and Simple to make Tomato Salad? Well I have the solution for you. Actually, it’s OK if you never even thought of making a tomato salad, a lot of people haven’t. Fortunately for me, I grew up in a home where my mother had to use whatever she had in the pantry or refrigerator when it came to making meals for us. There was no Door Dash or Instacart and there certainly wasn’t a fast food restaurant on the next corner. In fact. I grew up in the middle of a mountain range so there was no corner! As I said, what she had in house is what we ate, and luckily for us, there were a lot of vegetables in the summer, fresh out of the garden.
A simple tomato and oil and vinegar salad is perfect on a hot summer night. Add grilled chicken, a piece of corn on the cob and some potato salad and life as a child was good, at least when it came to eating! Fast forward to today where I am watching my weight and am cutting Carbs on my Keto Diet and half of the meal plan I had as a child is now replaced with Low-Carb but just as delicious food. I already shared with you my Cauliflower “Potato” Salad and my Lemon Chicken recipe so I am now thrilled give you my Tomato Salad Recipe.
What are the Ingredients in a Heirloom Tomato Margherita Salad
- 2-3 Large Heirloom Tomatoes. To make the salad more colorful choose a variety of tomatoes. If you don’t have Heirloom tomatoes available, 3-4 regular Beefsteak tomatoes will work just as well.
- 1/4 of a small Sweet Onion, sliced in small slivers.
- 2 Garlic Cloves Peeled and Minced
- (1) 8 Ounce Container of Mozzarella Pearls (either in marinade or not).
- Oil, Vinegar and Italian Seasoning.
How to Make an Heirloom Tomato Salad
Using fresh ingredients is the key to making this salad spectacular. If you are lucky enough to have a farmers market nearby, or even your own garden, select 2-3 large Heirloom Tomatoes of various colors. Heirlooms in my opinion are the “cream of the crop” when it comes to tomatoes. They are sweet and colorful, exactly what you want when making a summertime salad. Note, 3 large heirloom tomatoes will give you 10 large serving spoons of salad, so adjust this recipe according to the amount of salad you want to make.
Add to the mix a small, sliced fine, sweet onion. We don’t want to overpower the sweetness of the tomatoes with a strong flavored onion, so if you can find a sweet (Vidalia) onion, grab it for this recipe. Peel and mince two garlic cloves for a bite of flavor. In the deli section of your supermarket you should be able to find an 8 ounce container of Mozzarella Pearls. Called pearls because of their distinctive small circular shape they are perfect in this salad. Bite size, a bit salty and soft to bite into, they add a zip of protein and yes, even color (white) against the tomatoes. If you are following a Vegan or Vegetarian way of eating, leave out the Mozzarella Pearls-the salad is just as delicious without them.
The dressing is nothing more than homemade Italian Vinaigrette or at least my version of it. Olive oil is mixed with White Vinegar, Salt and Italian Seasoning. The dressing needs to be mixed well so that the oil and vinegar blend and don’t separate.
Side note: I like to prepare this salad at least a day before serving it. By letting it sit in the refrigerator overnight the tomatoes and onion have time to soak up the vinaigrette. When you are ready to serve the salad, let it sit out at least 30 minutes prior to serving. When you take it out of the refrigerator, you will notice that overnight the oil and tomatoes thicken up. By letting it sit out before serving the oil will thin out a bit and the salad will be easy to mix. Also, the tomatoes will release a lot of their natural juice overnight so serving with a slotted spoon will be best.
Low-Carb Simple to make Heirloom Tomato Margherita Salad
- 2-3 Large Heirloom Tomatoes Or 3-4 Medium Beefsteak Tomatoes if Heirloom is not available
- ¼ Sliced Medium Sweet Onion
- 8 Ounce Pearl Mozzarella Plain or Marinated
- 2 Garlic cloves, peeled then diced
- 4 Basil Leaves Sliced
- ¼ Cup White Vinegar
- ¼ Cup Extra Virgin Olive Oil
- 2 Tsp Italian Seasoning
- ½ Tsp Himalayan Salt Can be omitted if on low-sodium diet
- Rinse the tomatoes then cut in half. Cut out stems, then cut the tomato into wedges. Then halve each wedge into bite size pieces. Place in a medium mixing bowl.
- Cut a quarter off of the onion, peel then slice into thin pieces cutting with the grain of the onion. Separate the slices into individual pieces and add to the tomato mixture.
- Cut the end off each clove of garlic, then with the flat side of a large knife, smash the clove under the knife using yur hand to hit the knife. If you have not used this technigue before it is an easy way to separate the skin of the garlic from the meat of it. Peel off the remaining skin then dice the garlic until very fine. Place in the tomato mixture.
- Open the Mozzarella Pears and drain the liquid. Then pour into the tomato mixture.
- Bunch up the Basil and slice into very thin pieces. Cut across the leaves and then turn and cut again. Add to the tomato mixture.
- In a small bowl mix the olive oil, vinegar, Italian seasoning and salt (if you want to add that). Mix very well so the oil and vinegar blend. Slowly pour over the tomato mixture then gently toss the tomatoes, being careful not to break apart the inside of the tomatoes from the skin. **Pour on the dressing in an amount that will cover the tomatoes but not leave them soaking in the dressing. This part is very important because tomatoes come in all sizes and the amount of dressing you need will depend on the size of your tomatoes. also, the tomatoes will release their own juice so you don't want them drowning in liquid. For the pictures shown here I ended up using 3/4 cup of dressing and throwing the rest away. I had a LOT of salad-enough for 10 side servings with just 3 tomatoes so adjust your dressing accordingly!!
- Cover the tomato mixture and place in the refrigerator for 24 hours before serving. This will allow the tomatoes to soak up the dressing and get that nice tangy flavor. Before serving remove the salad from the refrigerator and let sit out for 30 minutes so the oil will warm up and the salad can be easily stirred and then served. Enjoy!