American Vinegar Works Mountain Tomato Salad

This recipe is from the Algarve, the southern-most region of Portugal and the one with the most Mediterranean influence. It is called salada montanheira in Portuguese and roughly translates into salad from or of the mountain. It is my favorite tomato salad recipe (just in time for those last heirlooms!) and I am sharing my dad’s version here.

Traditionally this recipe would be served as a side to wood-fire grilled fishes like sardines, mackerel, or horse mackerel. But I am sure you can serve it with grilled chicken just as well. I would also recommend boiling very small skin-on potatoes and then partially cutting each in half and drenching with good olive oil and sprinkling with flor de sal (serve them warm and no vinegar on this one…). The potatoes should be served next to but not mixed into the salad.

This recipe features our Ultimate Red Wine Vinegar, opens in a new tab and California Extra Virgin Olive Oil, opens in a new tab.

Which vinegar to use, and why

Ripe tomatoes need a vinegar with body. Red wine vinegar has the tannin to meet them instead of disappearing. We use Ultimate Red Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.

Make it ahead and keep it

Dress it just before serving. Once the leaves are coated they soften quickly, so make the dressing ahead and combine at the table.

What to cook next

Try Panzanella, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.