Tomato Julienne Salad

Tomato and Vegetable Julienne Salad

This salad is a practical knife-skills exercise combining fine julienne vegetables with neatly sliced tomatoes and a lemon-and-olive-oil vinaigrette. It develops accuracy in slicing, julienne cutting and fine chopping while teaching how to dress and plate fresh vegetables without losing their texture.

Ingredients

• 8 medium ripe tomatoes
• 3 small shallots, peeled and sliced
• 4 green onions, finely sliced
• Approximately 75 g fine julienne carrot
• Approximately 75 g fine julienne cucumber
• Approximately 75 g fine julienne red bell pepper
• Approximately 75 g fine julienne yellow bell pepper
• Approximately 75 g fine julienne celery
• 15 mL finely chopped cilantro
• 45 mL lemon juice
• 135 mL olive oil
• Salt and pepper, to taste

Preparing the Vinaigrette

Whisk the lemon juice, salt and pepper in a non-reactive bowl. Add the olive oil gradually while whisking to create a temporary emulsion. Taste and adjust the acidity and seasoning before dressing the vegetables.

Preparing the Julienne

Wash and dry the vegetables thoroughly. Cut the carrot, cucumber, peppers and celery into even strips approximately 5 cm long and 2 mm square. Mix the julienne in a bowl with cilantro and enough vinaigrette to coat lightly.

Plating the Salad

Wash and core the tomatoes, then slice them thinly and evenly. Arrange the slices in an overlapping circle on the plate. Brush or spoon a little vinaigrette over the tomatoes, then place the seasoned julienne neatly in the centre. Finish with the shallots and green onions.

Chef’s Tips

• Use a sharp knife and a stable board to produce fine, even julienne strips.
• Dry the vegetables after washing so the vinaigrette does not become diluted.
• Dress the julienne lightly and close to service to preserve its crisp texture.
• Slice the tomatoes evenly so they overlap neatly and provide a stable base for the garnish.

Key point: The salad should combine crisp, uniform julienne vegetables with tender tomato slices and a balanced dressing—not a pool of vinaigrette.