Salt is definitely one of the key ingredients for almost any raw tomato dish, especially insalata caprese. I typically use a coarse grained, good quality sea salt and sprinkle some on both sides of the tomato, and let the tomato rest for at least 15 mins so it can penetrate. It’s possible to make it too salty, so it’s a fine balance. I think you should season it as you would an equivalent piece of meat, or vegetable like eggplant.
SteO153
A pinch. Seriously, I never weighted the salt I add to a recipe, it is something you learn with the experience.
lrosa
A very little pinch, don’t like salty dishes.
ColorWheel234
None, they taste awesome on their own, especially if locally grown.
Eastern-Reindeer6838
Difficult to say besides “enough”. I also sometimes add some ground pepper…. I know, I’m an annimal. I don’t believe in ‘good salt’.
AlexH1337
yes
The_Alrighty_Zed
Depends on what sounds goods at the moment but usually only a few pinches.
Dr_ChimRichalds
Enough.
GenericScottishGuy41
Yes.
froggy_giogio
I just don’t use it, I put a lot of oregano and then some oil
Percy_Flidmong
It’s sugar on tomatoes, and in peas.👌
DepthTurbulent3300
Pochissimoooo!
Famous_Release22
Less as possible.
Sometime I don’t use salt at all if tomatoes have already a “mineral” taste…but it depends on how they are grown and where.
wild-sofa
None
WiseSpunion
Pinch
Ritalynns
Lots. Of course tomatoes are good without salt, but salt will make them better, even if they are fresh picked off the vine.
Giova-Rossi
A little tiny pinch on each… in italian we say ‘quanto basta’ = how much is needed. We just know 😉
higgywiggypiggy
Hi my name is higgywiggypiggy and I’m a saltaholic. Answer is lots.
jesuschristordaind
Not much have high blood pressure
grey487
Until they sparkle like a 💎!
Warm-Iron-1222
Depends on how ripe the tomatoes are. If they are dark red juicy and perfect, just enough to bring out the flavor. A bit more to bring out the flavor if they aren’t as ripe, also maybe salting the slices and letting them sit at room temperature for an hour before serving.
21 Comments
Salt is definitely one of the key ingredients for almost any raw tomato dish, especially insalata caprese. I typically use a coarse grained, good quality sea salt and sprinkle some on both sides of the tomato, and let the tomato rest for at least 15 mins so it can penetrate. It’s possible to make it too salty, so it’s a fine balance. I think you should season it as you would an equivalent piece of meat, or vegetable like eggplant.
A pinch. Seriously, I never weighted the salt I add to a recipe, it is something you learn with the experience.
A very little pinch, don’t like salty dishes.
None, they taste awesome on their own, especially if locally grown.
Difficult to say besides “enough”. I also sometimes add some ground pepper…. I know, I’m an annimal. I don’t believe in ‘good salt’.
yes
Depends on what sounds goods at the moment but usually only a few pinches.
Enough.
Yes.
I just don’t use it, I put a lot of oregano and then some oil
It’s sugar on tomatoes, and in peas.👌
Pochissimoooo!
Less as possible.
Sometime I don’t use salt at all if tomatoes have already a “mineral” taste…but it depends on how they are grown and where.
None
Pinch
Lots. Of course tomatoes are good without salt, but salt will make them better, even if they are fresh picked off the vine.
A little tiny pinch on each… in italian we say ‘quanto basta’ = how much is needed. We just know 😉
Hi my name is higgywiggypiggy and I’m a saltaholic. Answer is lots.
Not much have high blood pressure
Until they sparkle like a 💎!
Depends on how ripe the tomatoes are. If they are dark red juicy and perfect, just enough to bring out the flavor. A bit more to bring out the flavor if they aren’t as ripe, also maybe salting the slices and letting them sit at room temperature for an hour before serving.