Tomato & Scallion Salad with Raspberry Vinegar

When you have ripe tomatoes at their peak, the less you do to them the better. This salad proves that point with just five ingredients and zero cooking.

Sliced tomatoes get a sprinkle of salt, pepper, and a touch of sugar, then a generous splash of raspberry vinegar ties it all together. The vinegar brings a fruity acidity that plays off the natural sweetness of sun-ripe tomatoes in a way that plain red wine vinegar just can’t match. Thinly sliced scallions add a mild onion bite and coarsely chopped parsley keeps everything fresh and green.

The sugar isn’t there to make this sweet. It draws moisture from the tomato slices and balances the tartness of the vinegar, creating a light dressing right on the plate.

Chef Tips

• Use the ripest tomatoes you can find. This salad has nowhere to hide a mealy, pale winter tomato.
• Slice the tomatoes just before serving. They release too much juice if they sit, and the vinegar gets diluted.
• Raspberry vinegar varies in strength by brand. Start with less and taste before adding the full amount.

Variations

• Add torn fresh basil alongside or instead of the parsley for an Italian spin.
• Scatter crumbled feta or fresh mozzarella over the top for a more substantial side.
• Use a mix of heirloom tomato varieties for colour and different flavour profiles.