Make this Filipino Tomato Salad for Lunch to Beat the Summer Heat

April 19, 2019

With the temperatures rising so uncomfortably high (thanks, global warming), it feels like we’re sitting in hell to have to cook meals over a hot stove. Cold meals are where it is at (at least during the day), so we came up with this refreshing and filling salad suitable for the weather.

It’s nice if you can find a variety of tomatoes, so we’d suggest scouring your local farmer’s market or palengke for what is fresh and in season.

Filipino Tomato Salad

  • Serves: 4 people
  • Active time: 30 minutes
  • Total time: 30 minutes
  • Difficulty: Easy



  • 2 tbsp. red wine vinegar
  • 1 tbsp. lemon juice
  • 2 tbsp. honey
  • 2 anchovy fillets, finely chopped
  • ¼ cup olive oil
  • ½ tbsp. black pepper
  • Salt, to taste


  • 4 cups tomatoes, assorted and sliced
  • ½ cup mozzarella, torn
  • ¼ cup basil
  • Olive oil, for drizzling
  • Black pepper


  1. To make the dressing, add vinegar, lemon juice, honey, and anchovy to a bowl and whisk to combine.
  2. Slowly stream in oil while whisking, creating an emulsified dressing.
  3. Season with salt and pepper.
  4. Add cut tomatoes to dressing and gently toss until coated.
  5. Place tomatoes on a large plate and garnish with mozzarella, basil, more olive oil, and black pepper.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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