Tomato Salad is a light, fresh salad that’s perfect for summer! Made with a simple combination of fresh tomatoes, basil, red onion, and homemade Balsamic Vinaigrette, it’s a quick and easy side dish that’s guaranteed to become a favorite!
Nothing beats fresh, juicy, vine-ripened tomatoes. They’re a summertime staple, and anyone who has a garden knows that when you plant tomatoes, you’re going to end up with more than you even know what to do with.
Sure, you can put them on sandwiches and eat them with salt and pepper. But after that, you’re going to need some go to recipes to use up the rest. Which is exactly where this Tomato Salad come in. It’s the perfect way to make use of all those perfect summer tomatoes, and so easy you’ll be making it ALL THE TIME!
I kept it simple, with just tomatoes, red onion, fresh basil, and homemade vinaigrette… but you can feel free to add any other ingredients you’d like. The possibilities are endless!
- 5-6 medium tomatoes, roughly chopped
- 1/2 cup red onion, thinly sliced
- 1/3 cup fresh basil chiffonade (see how to below)
- 1/3 cup balsamic vinaigrette
- 1/2 teaspoon fresh ground pepper
- pinch of sea salt
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 1/2 Tablespoons granulated sugar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Combine tomatoes, onions, and basil in a medium bowl.
- Combine ingredients for dressing and mix well.
- Pour dressing over salad and toss to coat.
- Garnish with fresh pepper and a pinch of sea salt (to taste).
🔪 How to chiffonade basil
Chiffonade is a fancy word for the simple process of slicing basil or other herbs into thin ribbons. To do so, grab a handful of fresh basil leaves (it helps it they are similar in size) and stack them on top of one another. Then, starting at one end, roll the stack tightly into a cigar shape and slice it very thinly. You will end up with perfectly thin ribbons of fresh basil in no time at all!
🥒 Recipe variations
- Substitute cherry tomatoes or heirloom tomatoes (about 4 cups total)
- Add 1 cucumber, chopped
- Add 1 container (8 ounces) fresh mozzarella cheese
- Add shaved Parmesan to taste
- Add 2-4 Tablespoons capers
- Substitute Greek or Italian vinaigrette
- Substitute fresh mint for the fresh basil
- Add grilled chicken breast or shrimp to make it a main dish
Leftovers can be stored, covered, in the refrigerator for up to 3 days. Leftovers should not be frozen.
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- Greek Pasta Salad
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- Strawberry Caprese Salad
- Creamy Cucumber Salad
- Caprese Corn Salad
- Chickpea Cucumber Feta Salad
- Strawberry Cucumber Salad