If you are looking for something thoughtful and challenging, move along, move along. This is—if you have the vinaigrette already made, or if you decide blhhhh I’m using a good bottled vinaigrette (they exist, but you have to put in the work)—the easiest summer salad on the planet. Maybe the best? To be discussed.
If your tomatoes aren’t perfectly ripe… just don’t make this. Make tomato sauce, or if tomatoes are not in season, just wait until they are. I’m sorry to be the bearer of this information, if you are not a ripe tomato devotee, but it’s just true. Also, never put your tomatoes in the fridge, unless they are threatening to turn to mush, and you are planning to cook them anyway. Cold changes the texture of tomatoes, making them mealy, and saps their flavor.
One of the classic steakhouse sides is a tomato salad of some sort. Usually (hopefully) a very simple one. Maybe to a fault.
I’ve written about the world of Peter Luger’s Steakhouse before. They have been the New Yorker’s New York Steakhouse for many decades (though they recently came under fire for slacking off). Like many steakhouses, one of the things they are famous for—other than their steaks—are a few sides, one being tomato salad. Their tomato salad is basically sliced tomatoes, sliced onions, and their special sauce. It’s a good salad. But like all tomato salads, it’s only as good as the tomatoes themselves.
But as a kid this was my first dive into to a pure tomato salad, with onions as the co-star, and it taught me that with good tomatoes, and a red onion, you are on your way to greatness.
In this salad, the tomatoes are cubed and the onions are thinly sliced, and then they are drizzled and tossed with a vinaigrette.
You can hold the salad for a couple of hours before serving, but again, keep it at room temperature.
One of the classic steakhouse sides is a tomato salad of some sort. And the best ones are super simple, and really focus on perfect, ripe tomatoes.Tweet This
What to Serve Steakhouse Tomato Salad with: Steak!
- Grilled Marinated NY Strip Steak
- Rib Eye Steaks with Thyme-Garlic Butter
- Grilled Mexican Rib-Eye Steaks
- Grilled Salmon
Also Serve it With:
- Grilled Chicken Breasts with Lime, Roasted Garlic and Fresh Herb Marinade
- Barbecued Chicken
- Spinach, Mushroom, and Chicken Quesadillas
Other Tomato Side Dishes:
- Tomato and Mozzarella Caprese Salad
- Greek Tomato and Cucumber Salad
- Cherry Tomato Salad
- Tomato, Red Onion, Watercress, Feta and Olive Salad
- Summer Corn, Tomato and Bacon Salad
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Steakhouse Tomato Salad
- 1 large red onion
- 4 large ripe tomatoes (about 2 pounds)
- ½ cup Classic Vinaigrette (aka Salad Dressing)
- Slice the onion in half, then thinly slice the halves (either direction is fine, just different looks).
- Core the tomatoes and cut them into 1-inch pieces.
- In a large bowl, toss the onions and tomatoes with the vinaigrette. Serve at toom temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.