Summer Tomato Salad With Sumac Onions
Updated July 15, 2026
Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 15 min
- Rating
- Comments
- Read comments
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Ingredients
1 small red onion
Sea salt and black pepper
2 pounds medium or large tomatoes
1 pint cherry tomatoes
Extra-virgin olive oil
2 tablespoons chopped dill
2 tablespoons chopped cilantro
1 tablespoon chopped mint
Handful of small basil leaves
1 tablespoon ground sumac
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 74 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 529 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice onion crosswise into ¼-inch rings and place in a medium bowl. Sprinkle lightly with salt, then cover with ice water and set aside.
- Step 2
Cut the medium/large tomatoes into slices or wedges and halve the cherry tomatoes. Place slices or wedges in one layer on a wide platter and arrange cherry tomatoes on top.
- Step 3
Season everything generously with sea salt and black pepper.
- Step 4
Drizzle the tomatoes with extra-virgin olive oil. Just before serving, sprinkle the dill, cilantro and mint over the tomatoes, then add the basil leaves.
- Step 5
Drain and blot onions dry. Separate the rings and return them to the bowl. Dust generously with sumac and an extra pinch of salt, and scatter over the salad. Sprinkle with more sumac to taste.
Private Notes
Comments
David Tanis consistently shows how to eat and entertain with flavor and elegance but without overindulgence. The spread to which this salad belongs is another wonderful example; I turn to his recipes and menus again and again. Balance, harmony, presentation and moderation.
@Asheville the extreme heat this summer in my rural southern town means fresh basil isn’t readily available through local farm stands so I’ve turned to dried herbs as well in these times. I’ve made this salad with some success. I put the sliced onions in a fine mesh colander set in a bowl of ice water then add very generous amounts of the dried herbs which hydrate while they all sit for a while. I lift the colander to drain the onions and rehydrated herbs and dry on paper towels When the cyclosporine outbreak has passed or we get a saner administration, I’ll use fresh herbs but in the meantime, this is my hack
Asheville - You ask if dried herbs can replace fresh ones given concern about cyclospora outbreak. I think the answer to that is no because fresh herbs play an important role in this fresh tomato salad. I buy my fresh herbs (and greens) from local farmers that are sold via our Farmers Market and at a local CoOp so I know where they came from and it is short distance between the grower and my kitchen. If you can find a local source like that then fresh is safe.
This salad is delicious. I had no trouble finding sumac in my local grocery store. If you have left over onions, use them in a salad the next day.
Made last nite. Rave reviews. Used fresh herbs including mint from my deck garden. Went to a farm for heritage tomatoes. Smoked olive oil which I had on hand. Make sure tomatoes are really ripe (especially off season). Try it!
I added small cubes of feta cheese and served this with toasted sourdough slices for a simple, summer meal.