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Salad

Tomato Salad

A salad of sliced tomatoes seasoned with salt, pepper, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Tomato Salad

Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 17,923 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Salad

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

  1. Scald, drain, and peel the tomatoes.

  2. Slice the tomatoes thinly and arrange them on a dish.

  3. Sprinkle lightly with salt and pepper.

  4. Moisten slightly with salad oil and vinegar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + vinegartop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Tomato + vinegartop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together5,063 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Form the body of the salad and supply its juicy, fresh flavour.
Salad oil
Adds fat that carries flavour and gives a smoother mouthfeel.
Vinegar
Adds acidity that brightens the tomato flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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