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Grape Tomato Salad with Parsley and Dill

Grape Tomato Salad with Parsley and Dill

With any garden-fresh salad that stars minimal ingredients, such as summer tomatoes, light techniques make a big difference.

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

In this simple salad with vibrant, contrasting colors, grape tomatoes are halved and salted to soften them slightly and season them through. Steeping the garlic and shallot in lemon juice for 10 minutes mellows their bite. To be efficient, use this time to prep the parsley and dill. The salad is especially good with grilled meats or seafood or spooned into a pita sandwich.

Tip

Don't add the dill until just before transferring the salad to a serving vessel because the delicate leaves wilt quickly and easily. The parsley is added sooner because it's sturdier.

Ingredients
  • 2

    pints grape or cherry tomatoes, halved

  • Kosher salt and ground black pepper

  • ¼

    cup lemon juice

  • 3

    medium garlic cloves, minced

  • 1

    medium shallot, halved and thinly sliced

  • ¾

    cup lightly packed fresh flat-leaf parsley

  • 2

    tablespoons extra-virgin olive oil

  • ½

    cup lightly packed fresh dill, roughly chopped

Step 1

In a large bowl, toss the tomatoes with ½ teaspoon salt. Set aside. In a small bowl, stir together the lemon juice, garlic, shallot and ½ teaspoon each salt and pepper. Set aside for about 10 minutes.

Step 2

Add the shallot mixture, parsley and oil to the tomatoes and toss well. Taste and season with salt and pepper. Add the dill and toss. Using a slotted spoon, transfer to a serving dish.

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