This tomato salad recipe is a staple all year long—especially in the summer! Fresh tomatoes, red onions, and herbs are simply dressed for a simply perfect side dish.
- Flavor: Juicy ripe tomatoes shine in this recipe. The dressing adds a light tang.
- Skill level: Perfect for beginners—chop and mix.
- Serving suggestions: Add fresh herbs like basil and parsley. Bocconcini, feta, or other cheeses can be added.
Tomato Tips
While this tomato salad is a simple side, it is packed with flavor. It’s best with fresh vine-ripened tomatoes during the summer months, but I make it all year long.
- Cut large tomatoes or heirloom tomatoes into wedges or bite-sized chunks.
- Cut cherry tomatoes or grape tomatoes in half so the dressing can be absorbed.
- There is no need to drain the juices or remove the seeds.
Variations
- Herbs: Fresh oregano, dill, fresh basil leaves, or mint.
- Cheese: Try tomato salad with feta cheese, burrata, or bocconcini (fresh mozzarella).
- Other Additions: Add a bit of minced garlic, avocado, garden vegetables, chopped bell pepper, or fresh zucchini.
Tomato Salad Dressing
This salad is all about the tomatoes, so I’ve kept the dressing simple with red wine vinegar, olive oil, and salt & black pepper. You can use other varieties of vinegar, such as balsamic vinegar.
Serving Suggestions
I prefer to serve this dish at room temperature.
Pair it with grilled chicken breast, grilled pork chops, or grilled shrimp!
If you are lucky enough to have leftovers, this salad keeps well in the refrigerator, allowing the flavors to marinate. I love eating it the next day for a healthy lunch.
More Tomato Recipes
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Fresh Tomato Salad
Fresh garden tomatoes are mixed with herbs and onions, then tossed in a simple vinaigrette mixture.
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Place tomatoes, cheese if using, and red onion in a shallow bowl.
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Drizzle with olive oil and red wine vinegar. Toss to combine.
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Season with salt, pepper, and fresh herbs to taste.
Large tomatoes can be cut into bite sized chunks. Do not remove the juices or seeds.
This salad is best served at room temperature but it can be chilled if you’d prefer.
Store leftover tomato salad in an airtight container for up to 1-2 days. Stir before serving again.
Calories: 190 | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 22mg | Potassium: 602mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1970IU | Vitamin C: 33.4mg | Calcium: 78mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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