Salad: United States – Cajun and Creole Louisiana – Creole Tomato Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

- 1.5 lb (680 g) Creole tomatoes, ripe but firm, cut into 1/2-inch (1.3 cm) slices or wedges
- 1 small red onion, thinly sliced (about 4 oz / 110 g)
- 1 medium green bell pepper, seeded and thinly sliced (about 6 oz / 170 g)
- 2 stalks celery, thinly sliced (about 3 oz / 85 g)
- 2 green onions (scallions), thinly sliced (about 1 oz / 30 g)
- 2 tbsp (8 g) chopped fresh parsley
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) Creole mustard
- 1 garlic clove, minced
- 1 tsp (5 ml) honey or a pinch sugar (optional, balances acidity)
- 1/4 tsp (1 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (1 g) Creole seasoning (optional; e.g., Tony Chachere's)
- 1–2 dashes hot sauce (optional; e.g., Crystal), to taste

Instructions

Short Description:
A bright, vinegar‑forward tomato salad showcasing ripe Creole tomatoes tossed with bell pepper, onions, and a tangy Creole mustard vinaigrette. Serve slightly chilled or at room temperature as a refreshing salad course or summer side.

Regional Notes:
This Creole version highlights locally grown Creole tomatoes prized for their rich flavor and juiciness and uses regional accents like Creole mustard and a touch of Creole seasoning or hot sauce. Compared with more generic tomato salads, it emphasizes bold, savory Creole flavors (mustard, parsley, optional hot sauce) and the common Louisiana inclusion of bell pepper and green onion.

1. In a small bowl or jar, whisk together the red wine vinegar, Creole mustard, minced garlic, honey (if using), Creole seasoning (if using), and hot sauce. Slowly whisk in the olive oil until emulsified; season the vinaigrette with 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning.
2. Arrange the tomato slices or wedges on a large platter or shallow bowl in a single layer or slightly overlapping. Scatter the thinly sliced red onion, green bell pepper, celery, and green onions over the tomatoes.
3. Drizzle about two-thirds of the vinaigrette evenly over the salad, reserving the rest for serving. Gently toss a few times with tongs or your hands to coat the vegetables without breaking the tomatoes.
4. Sprinkle the chopped parsley over the salad and give one gentle final toss. Let the salad rest for 10–15 minutes at room temperature (or chill 10 minutes) so the tomatoes absorb the dressing and flavors meld.
5. Taste and adjust with additional salt, pepper, or the reserved vinaigrette if needed. Serve immediately as a salad course or alongside grilled seafood, po'boys, or rice dishes.