Summer brings with it a desire for fresh and refreshing dishes, and a sun-ripened tomato salad is one of the simplest and most delicious choices. In this recipe, we combine juicy tomatoes of various varieties and sizes with finely chopped shallots, black olives and sweet dates. Everything is completed by a special dressing, based on olive oil and balsamic date vinegar – a rare ingredient, obtained by fermenting date juice and aged in wooden barrels for at least two years.
The secret to a perfect salad: quality ingredients
This recipe is simple and quick, but the key to the taste lies in the quality of the ingredients. The tomatoes must be sun-ripened, sweet and aromatic, and the best time to find them is between June and October, either at the market or directly from local producers.
The balsamic date vinegar dressing is the element that ties all the flavors together. It provides a gentle acidity and a subtle sweetness, perfect to complement the natural sweetness of the tomatoes. In addition to this special ingredient, we use a high-quality, smooth-tasting olive oil to round out and balance the dish.
The sweetness of dates in salad
Dates are not only in the dressing, but also among the main ingredients. I chose Khidri dates, with their generous, creamy core, which add a delicate texture and an interesting contrast to the acidity of the shallots. If you prefer, you can also use Mazafati or Medjool dates, each with its own flavor signature.
Ingredients for the salad:
- 2 shallots
- 700-800 g tomatoes (mix of varieties and sizes)
- 60 g black olives
- 8 fleshy dates, preferably Khidri
- Sea salt
- Freshly ground black pepper
- 4-5 tablespoons of balsamic date vinegar
- 5 tablespoons of extra virgin olive oil
- Fresh herbs (oregano, coriander or basil)
- Optional: 1 handful of pine buds
Preparation method
1. Preparing the ingredients
Peel the shallots and cut them into thin slices, then place them in cold water for 10 minutes to soften their taste. Cut the tomatoes into thick slices, cubes or quarters, for an appetizing appearance. Cut the dates into strips or lightly chop them by hand, and drain the olives well.
2. Assembling the salad
Place the tomatoes on a platter and season with salt and freshly ground pepper. Add the shallot slices, olives, and dates.
3. Preparing the dressing
Mix the balsamic date vinegar with the olive oil, salt and pepper, then pour the dressing over the salad.
4. Decoration and serving
Sprinkle with fresh herbs and, optionally, pine nuts for a crunchy touch. Serve with fresh bread or alongside baked goat cheese.
Serving suggestions
For a more complete meal, this salad can be served alongside fine cheeses, such as fresh mozzarella or aged feta. If you want a crunchy contrast, you can add pine nuts lightly toasted in a dry pan.
With every bite, this salad brings together the sweetness of dates, the freshness of tomatoes, and the balanced acidity of balsamic date vinegar. An explosion of natural flavors, simple and sophisticated at the same time!
