This Tomato Salad combines the best of summer’s harvest with sun-ripened tomatoes, sweet red onions, garlic and fresh basil in a simple oil and vinegar dressing. This is one of my favorite salads to serve during the hot summer months along with Broccoli Salad, Macaroni Salad, and Seven Layer Salad.
There is nothing tastier than fresh sun-ripened garden tomatoes. I am not a huge fan of heat and humidity but it sure does produce some delicious tomatoes. This simple salad brings out the best in those sweet fruits and it takes less than ten minutes to prepare. I love to served it with Grilled Pork Tenderloin and Grilled Marinated Chicken.
How to make Tomato Salad
Start by slicing your tomatoes. I like to slice the large tomatoes into bites size wedges and the grape tomatoes in half lengthwise. Then slice the red onion thinly. Now in a large bowl combine the tomatoes, red onion, garlic, torn fresh basil, and marjoram together. Drizzle with olive oil and vinegar. Then toss gently to coat. Season with salt and fresh ground black pepper to taste. Let the salad rest for 15-20 minutes to let the tomatoes marinate in the dressing and release their natural juices.
- For a little more crunch add a peeled, seeded and chopped cucumber. You may need to increase the olive oil, red wine vinegar, basil, and marjoram just a little bit.
- Do you love cheese? Add 1/2 cup crumbled feta or 1 cup mozzarella pearls.
- Nuts are always a good source of protein. Right before serving toss in some toasted walnuts or sunflower seeds.
- Change up the herbs by substituting fresh parsley, fresh oregano, mint or chives.
Tips for this Tomato Salad
- Start with sun-ripened garden or fresh farmer tomatoes as they are the stars of this show.
- Not all olive oils are created equal. Look for extra virgin cold compressed olive oil. This oil has been extracted without adding heat. Adding heat to the olives allows producers to extract more oil from the olives but the heat causes damage to the natural benefits of olive oil.
- If at all possible use fresh herbs and once tossed let the dish sit for 15-20 minutes so all the flavors can meld.
- This dish is best served about 20 minutes after tossing while the tomatoes are at their peak of flavor and the herbs are fresh.
- Basil is best torn not chopped. I find that it retains more flavor per bite and that it holds up better in the salad.
A delicious and easy salad with simple ingredients that bring out the best that sweet sun-ripened tomatoes have to offer.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: side salad
- Method: no bake
- Cuisine: Italian
- 2 large ripe tomatoes diced
- 1 cup halved grape or cherry tomatoes
- 1/4 cup thinly sliced red onion
- 2 cloves garlic minced
- 2 tablespoons fresh torn basil
- 1/4 teaspoon dried marjoram
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- salt and pepper to taste
- In a large bowl combine the tomatoes, red onion, garlic, basil, and marjoram together.
- Drizzle with olive oil and vinegar; toss gently to coat. Season with salt and fresh ground black pepper to taste. Let the salad rest for 15-20 minutes before serving.
Keywords: tomato basil salad, tomato and onion salad, heirloom tomato salad