Creole Tomato Salad
A bright, no-cook salad of ripe tomatoes tossed with a zesty Creole vinaigrette of red onion, garlic, vinegar, and Cajun spices. Fresh and ready in 10 minutes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
Ingredients
- 6 medium ripe tomatoes (about 2 pounds)
- ½ medium red onion
- 2 clove garlic clove, minced
- 3 tablespoon red wine vinegar
- 3 tablespoon olive oil
- 1 teaspoon Cajun seasoning (paprika, cayenne, garlic powder, oregano, thyme)
Instructions
- 1
Cut each tomato into quarters by slicing it in half lengthwise from top to bottom, then cut each half in half again across the middle. Place the quarters in a large bowl.
- 2
Slice the red onion in half lengthwise from root to tip, then slice each half crosswise into very thin half-moon shapes, about the thickness of a playing card. Add to the bowl with tomatoes.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots. Set aside in a small bowl.
- 4
Pour 3 tablespoons of red wine vinegar into a small bowl, then whisk in 3 tablespoons of olive oil and 1 teaspoon of Cajun seasoning until the mixture is uniform and slightly creamy-looking.
- 5
Pour the vinaigrette over the tomatoes and onions, then use a large spoon to gently toss everything together until the tomatoes and onions are evenly coated, about 1 minute.
- 6
Let the salad rest at room temperature for 5 minutes so the flavors can blend, then taste a bite and add a pinch of salt and black pepper if needed before serving.
Tools you’ll need
- cutting board
- chef's knife
- large mixing bowl
- small bowl
- whisk
- large spoon
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