Tomato Salad is a simple yet vibrant dish that highlights the natural sweetness and juiciness of ripe tomatoes. Dressed lightly with olive oil, vinegar, and fresh herbs, this salad is bursting with fresh flavor and perfect for warm weather meals. Whether served as a side or a refreshing starter, it’s a go-to recipe that’s as beautiful as it is delicious.
Why You’ll Love This Recipe
Tomato Salad is incredibly easy to prepare, yet it delivers big on taste. It’s refreshing, healthy, and naturally gluten-free and vegetarian. With just a handful of ingredients, it brings out the best in fresh produce. You can enjoy it on its own, pair it with grilled meats, or serve it alongside pasta, seafood, or crusty bread. Plus, it’s endlessly customizable with herbs, cheeses, and more.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe tomatoes (heirloom, cherry, or vine-ripened)
- Red onion, thinly sliced
- Fresh basil leaves
- Extra virgin olive oil
- Red wine vinegar or balsamic vinegar
- Salt
- Freshly ground black pepper
directions
- Wash and slice the tomatoes into wedges or rounds, depending on the type of tomato used. Halve cherry tomatoes if using.
- Thinly slice the red onion and soak in cold water for 5–10 minutes to mellow the flavor, then drain.
- Tear or chop fresh basil leaves.
- In a large bowl, combine the tomatoes, red onion, and basil.
- Drizzle with olive oil and vinegar, then season with salt and pepper.
- Gently toss everything together and let sit for 10–15 minutes at room temperature to allow the flavors to meld.
- Serve as a side dish or appetizer.
Servings and timing
This recipe serves about 4 people.
Prep time: 10 minutes
Resting time: 10–15 minutes (optional)
Total time: 20–25 minutes
Variations
- Caprese Style: Add fresh mozzarella slices for a Caprese-style twist.
- Add Cucumbers: Include sliced cucumbers for a refreshing crunch.
- Cheese Options: Crumbled feta, goat cheese, or shaved Parmesan work well.
- Heirloom Mix: Use a variety of heirloom tomatoes for color and flavor diversity.
- Garlic Kick: Rub the bowl with a cut clove of garlic or add minced garlic to the dressing.
storage/reheating
Tomato Salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Because tomatoes release juice after being cut and dressed, the salad may become watery after sitting. If storing, drain excess liquid before serving and refresh with a little extra basil or olive oil if needed.
No reheating is necessary; this is a chilled or room-temperature dish.
FAQs
What kind of tomatoes are best for tomato salad?
Ripe, in-season tomatoes are best. Use heirloom, cherry, grape, or vine-ripened tomatoes for maximum flavor.
Can I make tomato salad ahead of time?
It’s best eaten fresh, but you can prep ingredients a few hours in advance and toss them together just before serving.
Do I have to peel the tomatoes?
No, peeling is not necessary. The skin adds texture and color.
What’s the best vinegar for tomato salad?
Red wine vinegar and balsamic vinegar are both great choices. Lemon juice can also be used for a brighter flavor.
How can I mellow the flavor of raw onion?
Soak sliced onions in cold water for 5–10 minutes, then drain before adding to the salad.
Can I add protein to make it a full meal?
Yes, grilled chicken, tuna, or chickpeas pair well and make the salad more filling.
What herbs work well besides basil?
Try parsley, dill, mint, or oregano depending on your taste and what you have on hand.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for this salad, but in a pinch, use a small amount of dried herbs—start with 1/3 the amount.
How long will leftovers last?
Up to 1 day in the fridge, but the salad will become more watery over time.
Can I use green tomatoes?
Green tomatoes can be used for a tart flavor, though they have a firmer texture and less sweetness.
Conclusion
Tomato Salad is a celebration of fresh, simple ingredients done right. With minimal prep and maximum flavor, it’s a dish that enhances any meal and brings a touch of summer to your table. Whether you enjoy it solo or alongside your favorite main course, it’s a timeless recipe you’ll keep coming back to.
PrintTomato Salad
This Tomato Salad is juicy, vibrant, and full of flavor. Made with ripe tomatoes, red onion, fresh herbs, and a simple olive oil dressing, it’s a refreshing side dish that comes together in minutes. Perfect with grilled meats, sandwiches, or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Salad
- Method: No Bake/No Cook
- Cuisine: Mediterranean
Ingredients
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4–5 ripe tomatoes (any variety), cut into wedges or thick slices
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1/4 red onion, thinly sliced
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2 tablespoons extra virgin olive oil
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1 tablespoon red wine vinegar or balsamic vinegar
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1 garlic clove, minced (optional)
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Salt and black pepper, to taste
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1/4 cup fresh basil leaves, torn (or use parsley if preferred)
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Optional: Crumbled feta, mozzarella balls, or sliced avocado for extra richness
Instructions
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Prep the veggies: Slice the tomatoes and red onion and place them in a large bowl.
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Make the dressing: In a small bowl, whisk together olive oil, vinegar, garlic (if using), salt, and pepper.
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Toss and serve: Pour the dressing over the tomatoes and onions. Gently toss to combine.
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Add herbs: Sprinkle fresh basil over the top just before serving.
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Chill or serve immediately: Best enjoyed fresh, but can be chilled for 10–15 minutes before serving.
Notes
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Use heirloom tomatoes for extra color and flavor variety.
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For a heartier salad, add chunks of crusty bread (to make a panzanella-style salad).
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If your tomatoes are super juicy, you can strain a bit of liquid before adding dressing.