Which tomatoes are best for making salads?
Look for tomatoes that are grown locally, the closer the better. If not local, tomatoes are often picked green and ripened off the vine, producing fruit that has not properly or fully developed its flavor. The best tomatoes are in season, and usually the farmers’ markets carry these. The meaty beefsteak and oxheart tomatoes are best for sandwiches but are also great for a salad, as are all the different cherry tomatoes. I like heirloom tomatoes when in season; each varietal offers different textures and flavors. Some are sweeter, some more acidic, some vegetal, and some have a mineral aftertaste. Keep in mind that the red varieties of tomatoes tend to be more acidic than the yellow. Diversity of color also makes a tomato salad appealing.