Tomato Salad

This Tomato Salad combines the best summer harvest with sun-ripened fresh tomatoes, sweet red onions, garlic, and fresh basil in a simple oil and red wine vinegar dressing.

There is nothing tastier than fresh sun-ripened garden tomatoes right off the vine. I am not a huge fan of heat and humidity, but it produces delicious tomatoes. This simple Tomato Salad brings out the best in those sweet fruits and takes less than ten minutes to prepare. This is one of my favorite summer salads and the perfect side dish for the hot summer. I love to serve it with grilled pork tenderloin and grilled chicken.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Tomatoes: Start with sun-ripened garden or fresh farmer’s tomatoes, as they are the star of this show. Any fresh tomato works well with this recipe. Heirloom tomatoes are always a win. Cut cherry and grape tomatoes in half, but cut larger tomatoes into bite-size pieces. 
• Garlic: fresh, of course
• Fresh herbs: Use fresh herbs such as basil, thyme, dill, mint, chives, or parsley. Use dried oregano or marjoram, as fresh is too bitter.
• Extra virgin olive oil: Look for extra virgin cold-pressed 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 damages the natural benefits of olive oil.
• Red wine vinegar: You can substitute balsamic vinegar, white wine vinegar, or champagne vinegar.

How to Make Tomato Salad

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Start by slicing your tomatoes. I like to cut the large tomatoes into bite-sized wedges and the grape tomatoes in half lengthwise. Then, slice the red onion thinly. Combine the tomatoes, red onion, garlic, and fresh basil leaves in a large bowl.

Drizzle with olive oil and red wine vinegar. Toss gently to coat and season with kosher salt and freshly ground black pepper to taste. Let the salad rest for 15-20 minutes to let the tomatoes marinate in the vinaigrette and release their natural juices.

Preparation Tips and Storage

• If possible, use fresh herbs. They take this salad over the top. Once tossed, let the tomato salad sit for 15-20 minutes so all the flavors meld. Serve this dish at room temperature.
• For added texture, include avocado chunks, cucumber slices, or blanched asparagus.  
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe Variations for Tomato Salad

• For a little more crunch, add some chopped English cucumber and make it a cucumber tomato salad. Or add a handful of kalamata olives for a Mediterranean flair.
• For a caprese salad, add 1/4 cup crumbled feta cheese, Parmesan cheese, or 1 cup fresh mozzarella pearls.
• Nuts are always a good source of protein. Right before serving, toss in some toasted walnuts or sunflower seeds.
• Toast some crusty bread and toss it in the salad.

More Tomato Recipes

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