Salad: United States – Alabama (Southern United States) – Alabama Tomato Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 2 lb (900 g) ripe Alabama tomatoes, assorted varieties if available, sliced into 1/2-inch (1 cm) rounds or cut into wedges
- 1 medium cucumber, about 8 oz (225 g), halved lengthwise and thinly sliced
- 1 small sweet onion (Vidalia-style if available), about 4 oz (110 g), thinly sliced
- 1/4 cup (15 g) fresh basil leaves, stacked and thinly sliced (chiffonade)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 2 green onions (scallions), thinly sliced, for garnish (optional)

Instructions

Short Description:
A bright, rustic salad showcasing ripe Alabama tomatoes with crisp cucumbers, sweet onion, and fresh herbs, dressed in a simple tangy vinaigrette to highlight local summer produce. Ideal as a light course or a cool side on a warm day.

Regional Notes:
This Alabama version emphasizes locally grown, vine-ripened tomatoes and a straightforward vinaigrette rather than creamy dressings common elsewhere. Thinly sliced sweet onion and cucumber reflect Southern produce pairings and keep the salad light and refreshing.

1. Prepare the vegetables: slice the tomatoes and place them in a large bowl or on a wide serving platter. Add the thinly sliced cucumber and sweet onion.
2. Make the vinaigrette: in a small bowl or jar, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey (or sugar), kosher salt, and black pepper until the mixture is emulsified.
3. Add herbs: sprinkle the basil chiffonade and chopped parsley over the vegetables.
4. Dress the salad: drizzle the vinaigrette evenly over the tomatoes, cucumbers, onions, and herbs.
5. Toss gently: using two large spoons or your hands, fold the salad once or twice just to coat the vegetables without breaking up the tomatoes.
6. Rest briefly: let the salad sit at room temperature for 10–15 minutes to allow flavors to meld (or chill 15–30 minutes for a cooler presentation).
7. Finish and serve: taste and adjust seasoning with additional salt or pepper if needed, garnish with thinly sliced green onions if using, and serve on a platter or individual plates.