Tomato Salad

Why You’ll Love This Recipe

This salad is all about letting high-quality, fresh tomatoes shine. It’s incredibly easy to make with minimal prep, yet delivers maximum flavor. It’s naturally vegan, gluten-free, and can be served as a side or a light main. Perfect for summer, but delicious year-round with the right tomatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes (heirloom, cherry, or vine-ripened), sliced or chopped
• Red onion, thinly sliced
• Fresh basil leaves, torn
• Olive oil
• Balsamic vinegar or red wine vinegar
• Salt
• Black pepper
• Optional: garlic, mozzarella, avocado, oregano

Directions

1. Slice or chop the tomatoes and place them in a large bowl.
2. Add thinly sliced red onion and torn basil leaves.
3. Drizzle with olive oil and balsamic or red wine vinegar.
4. Season with salt and black pepper to taste.
5. Gently toss everything together.
6. Let the salad sit for 10–15 minutes at room temperature to allow the flavors to meld before serving.

Servings and timing

This recipe serves 4 as a side or 2 as a light main. It takes about 10 minutes to prepare and requires no cooking.

Variations

• Add cheese: Crumbled feta, goat cheese, or mozzarella add a creamy texture.
• Include cucumbers: Add crunch and extra freshness.
• Make it spicy: Sprinkle chili flakes or drizzle with chili oil.
• Add beans: Chickpeas or white beans make it more filling.
• Add avocado: Sliced avocado adds richness and healthy fats.
• Change the herbs: Swap basil for parsley, mint, or dill.
• Try flavored oils: Use garlic- or herb-infused olive oil for added flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as tomatoes can become mushy over time. Do not freeze or reheat; serve chilled or at room temperature.

FAQs

How long does tomato salad last in the fridge?

It’s best enjoyed the day it’s made but can be stored for up to 2 days in the fridge.

Can I use cherry tomatoes?

Yes, cherry or grape tomatoes are great and add extra sweetness.

What vinegar works best?

Balsamic vinegar adds depth, while red wine vinegar provides brightness. Both work well.

Can I make this salad ahead of time?

Yes, but add salt and basil just before serving to avoid sogginess and browning.

Is this salad vegan?

Yes, this base recipe is naturally vegan.

What kind of tomatoes are best?

Heirloom, beefsteak, or any ripe, juicy tomato will work. Use a mix for more color and flavor.

Can I add protein?

Yes, grilled chicken, tuna, or white beans can make it a complete meal.

Should I peel the tomatoes?

Not necessary unless the skins are very thick. Use as-is for most varieties.

Can I use dried herbs?

Fresh herbs are best, but you can use a pinch of dried oregano or basil if fresh isn’t available.

Why let the salad sit before serving?

Letting it rest allows the flavors to meld and the tomatoes to release their juices, creating a natural dressing.

Conclusion

Tomato Salad is the ultimate showcase of fresh, ripe tomatoes. With its simplicity, vibrant colors, and clean flavors, it’s a go-to dish for warm days, quick meals, and effortless entertaining. Easy to customize and always delicious, this salad is a timeless classic you’ll come back to again and again.

Tomato Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, fresh, and vibrant tomato salad that highlights the natural sweetness of ripe tomatoes, balanced with basil, red onion, and a light vinaigrette. Perfect as a summer side or light meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Serves 4 as a side, 2 as a light main
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 2 cups ripe tomatoes (heirloom, cherry, or vine-ripened), sliced or chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1 garlic clove, minced
• Optional: 1/2 cup mozzarella or feta, cubed or crumbled
• Optional: 1/2 avocado, sliced
• Optional: 1/4 teaspoon dried oregano

Cook Mode Prevent your screen from going dark

Instructions

1. Slice or chop the tomatoes and place them in a large bowl.
2. Add thinly sliced red onion and torn basil leaves.
3. Drizzle with olive oil and balsamic or red wine vinegar.
4. Season with salt and black pepper, and add garlic or oregano if using.
5. Gently toss everything together until well mixed.
6. Let the salad sit for 10–15 minutes at room temperature to allow the flavors to meld before serving.

Notes

• Use a variety of tomatoes for extra color and flavor.
• Add feta, mozzarella, or avocado to make it more filling.
• Serve with grilled meats, crusty bread, or over greens for a complete meal.
• Best enjoyed fresh; add salt and herbs just before serving if making ahead.
• Use high-quality olive oil and vinegar for the best flavor.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 130
• Sugar: 4g
• Sodium: 300mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg