Summer tomatoes are pretty much perfect on their own, but when combined with all the flavorings typically reserved for a Bloody Mary, somehow the result is even better. G and I each unknowingly sent this recipe to each other last week and have made it three times since it’s that good. I omitted the celery stalks and will sometimes throw in diced cucumber, avocado and even a large dollop of burrata. Basically, anything goes and I highly recommend you make this for the rest of the summer.
Bloody Mary Tomato Salad (via NYT Cooking)
INGREDIENTS
For The Salad:
2 celery stalks, thinly sliced
1 small red onion or shallot, thinly sliced
1 tablespoon lemon juice (from ½ small lemon)
¼ teaspoon granulated sugar
Kosher salt (such as Diamond Crystal)
2 pounds ripe tomatoes (any variety), cut into roughly 1 to 2-inch pieces
½ teaspoon black pepper
Handful of chopped parsley
For The Dressing:
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1½ to 2 teaspoons hot sauce, preferably Tabasco
1 clove garlic, grated
½ teaspoon celery salt
2 tablespoons extra virgin olive oil
DIRECTIONS
Step 1
Place celery and red onion in a bowl, and add lemon juice, sugar and ¼ teaspoon of salt. Toss and leave to soften for 5 to 10 minutes while you prepare the rest of the salad.
Step 2
To make the dressing, combine the soy sauce, balsamic vinegar, hot sauce, garlic, celery salt and olive oil in a bowl and stir to combine.
Step 3
Tip the celery and red onions into a colander and allow to drain. Squeeze out any excess liquid.
Step 4
Place the tomatoes in a large bowl and add the celery and onion. Add the dressing, along with the black pepper; stir gently to combine. Taste and season with more salt, if needed. To serve, top with parsley.
