Tomato and Vegetable Julienne Salad

Tomato Vegetable Julienne Salad

A perfect salad to help you practice your knife skills such as slicing, julienne cutting, and chopping. It's also a good exercise in vinaigrette making with two different classic dressings.
Prep Time15 mins
Cook Time0 mins
Course: Salad
Cuisine: French
Keyword: Tomato Vegetable Julienne Salad
Servings: 8


  • 8 medium ripe tomatoes
  • 3 small shallots, peeled and sliced
  • 4 medium green onions, finely sliced


  • 0.5 cup fine julienne carrot
  • 0.5 cup fine julienne cucumber
  • 0.5 cup fine julienne red bell pepper
  • 0.5 cup fine julienne yellow bell pepper
  • 0.5 cup fine julienne celery
  • 1 tablespoon finely chopped cilantro


  • 3 tablespoons lemon juice
  • 9 tablespoons olive oil
  • Salt and pepper, to taste


  • Make the vinaigrette: In a non-reactive bowl, whisk in the ingredients in the listed order. Taste and rectify seasoning if necessary, and reserve.
  • Make the julienne salad: The ideal size would be 5 centimeters long and 2 millimeters square, for all vegetables. Mix in a bowl and season with cilantro, lemon juice, olive oil, salt and pepper to taste.
  • Plate: Wash and core the tomato. Split the tomato in half going through the core. Slice the tomato in thin and regular slices. Plate the tomato slices in a large circle, one at the time, by overlapping. Brush the tomato with vinaigrette and garnish with shallots and green onions. Garnish the center with seasoned vegetable julienne and serve.


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