Martha Stewart Bloody-Mary Tomato Salad

Martha Stewart Bloody-Mary tomato salad turns juicy heirloom tomatoes, Worcestershire, lemon and fresh horseradish into a zesty, no-cook summer salad in 15 minutes. It's an easy tomato salad for summer brunch, cookouts or weeknight dinners, and it's naturally vegetarian when you skip the aquavit.

Cut the tomatoes into half-inch rounds and season them with salt before the dressing goes on. Thinner slices turn mushy, and unsalted tomatoes taste flat next to the sharp horseradish.

Martha sprinkles celery seeds and caraway over the tomatoes like the rim of a Bloody Mary, so the crunch stays on top instead of sinking into the dressing. Fresh grated horseradish gives it a livelier bite than the jarred kind, and an optional splash of aquavit adds a spiced edge.

Martha Stewart Bloody-Mary Tomato Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

130

kcal

Overlapping heirloom tomato rounds soak up a tangy lemon and Worcestershire dressing, then get a crunchy shower of seeds, horseradish and chives. The salad is juicy, sharp and bright, and it needs no cooking at all.

Ingredients

• 2 pounds heirloom tomatoes, cored and cut into ½-inch-thick rounds
  

• Kosher salt and freshly ground pepper
  

• 2 tablespoons aquavit (optional)
  

• 2 tablespoons fresh lemon juice
  

• 1 teaspoon Worcestershire sauce
  

• 3 tablespoons extra-virgin olive oil
  

• 1/2 teaspoon celery seeds
  

• 1/2 teaspoon caraway seeds
  

• 1 tablespoon freshly grated horseradish
  

• 2 tablespoons chopped fresh chives (optional)
  

Directions

• Arrange the tomatoes: Lay the 2 pounds of heirloom tomato rounds on a platter in an overlapping single layer. Then season them with kosher salt and freshly ground pepper.
• Whisk the dressing: In a bowl, whisk together 2 tablespoons aquavit, 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce and 3 tablespoons olive oil. Drizzle it evenly over the tomatoes so every slice gets some.
• Add the toppings: Sprinkle 1/2 teaspoon celery seeds, 1/2 teaspoon caraway seeds, 1 tablespoon grated horseradish and 2 tablespoons chopped chives over the top. Serve it right away while the seeds are still crunchy.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of aquavit?

Vodka works as a swap, since it gives the same clean kick without the caraway-spiced flavor. You can also leave the alcohol out entirely, because the lemon and Worcestershire still carry the dressing.

How do I make Bloody-Mary tomato salad vegan?

Regular Worcestershire sauce contains anchovies, so look for an anchovy-free bottle near it at the grocery store. A homemade vegan replacement also works, and the rest of the salad is already plant-based.

Can I use jarred horseradish instead of fresh?

Yes, use 1 1/2 teaspoons of prepared horseradish and stir it into the dressing instead of sprinkling it on top. Fresh is brighter and zestier, but the jarred version still gives the salad its bite.

How long does leftover tomato salad keep?

Store it in an airtight container in the fridge for up to 3 days. The tomatoes will soften as they sit in the dressing, so the salad tastes best on the day you make it.

What kind of tomatoes should I buy?

Use heirloom tomatoes in a mix of sizes and colors, ideally from a farm stand or farmers' market in late summer. They're juicier and more fragrant than supermarket tomatoes, and they make the platter look great.