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
Ingredients
Directions
Prepare the tomatoes
Scald, drain, and peel the tomatoes.
Let them cool completely, then slice them thinly.
Assemble and dress
Arrange the slices neatly on a dish.
Sprinkle lightly with salt and pepper.
Drizzle with salad oil and vinegar.
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.
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Tomato + peppertop 7% of all pairsAroma overlapmoderateMentioned together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Pepper + vinegartop 14% of all pairsAroma overlapmoderateMentioned together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Tomato + vinegartop 16% of all pairsAroma overlapmoderateMentioned 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
- Provide the main body and fresh, juicy flavour of the salad.
- Salad oil
- Adds fat and carries flavour, giving the dressing a smooth mouthfeel.
- Vinegar
- Adds acidity that brightens the tomatoes and balances the oil.
The step that matters
Let the tomatoes cool completely before slicing. Scalded tomatoes are soft and still warm inside. Slicing them before they cool causes them to tear and release excess juice, so the slices lose their neat shape and make the dish watery.
“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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