This easy tomato basil salad is the best way to enjoy peak-summer tomatoes! Sweet cherry tomatoes get tossed with snipped fresh basil, a little red onion, and a simple balsamic dressing for a 10-minute side dish that pairs with just about anything off the grill.
More Easy Summer Salads:
Before You Get Started
A few quick notes make the difference between a hearty, flavorful tomato basil salad and a watery bowl of sad summer produce:
- Start with the best tomatoes you can find. Peak-summer or early-fall garden tomatoes make this dish. Skip it during the winter months when good tomatoes are hard to find.
- Cut larger tomatoes into chunks, not small dice. Small pieces collapse into the dressing and turn the salad into more of a relish. Aim for 1-inch pieces so the tomatoes hold their shape. Scoop out large seeds with your fingers.
- Let it sit, but not too long. 30 to 60 minutes of marinating builds the best flavor. Past about an hour, the tomatoes start to weep and the salad loses its texture.
How to Make Tomato Basil Salad
There’s no cooking involved, so the whole thing comes together in about 10 minutes. Here’s how it works:
Step 1: Prep the Tomatoes
If you’re using cherry tomatoes, slice each one in half and call it done.
For larger tomatoes, core them first, then cut into 1-inch chunks. The pieces should feel hearty in the bowl, not delicate. Small dice will fall apart as the salad sits.
Step 2: Combine the Tomatoes, Onion, and Basil
Add the tomatoes to a large bowl along with the finely-diced red onion and snipped fresh basil. A quarter cup of onion is plenty, since you want a little zesty bite without overwhelming the tomatoes.
Snip the basil with kitchen shears right over the bowl, since chopping with a knife can bruise the leaves and darken them.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk or shake together the olive oil and balsamic vinegar. This is a simple oil-and-vinegar dressing on purpose.
Use a good extra-virgin olive oil and a balsamic with some real flavor, since the two ingredients are doing all the work.
→ If you want a slightly sweeter, more complex dressing, my Balsamic Vinaigrette works beautifully here too.
Step 4: Dress and Season
Pour the dressing over the tomatoes and toss gently to coat. Season with kosher salt and freshly-ground black pepper, taste, and adjust as needed.
Serve right away or let the salad marinate at room temperature for 30 to 60 minutes so the flavors come together.
⇢ Make-Ahead + Storage: This salad is best within about an hour of dressing it. Any leftovers will keep in an airtight container in the fridge for up to 2 days; give them a quick toss and a fresh sprinkle of salt before serving.
⇢ Want to change it up? Stir in a handful of diced avocado, some fresh mozzarella or crumbled feta, or a little diced cucumber. Adding chickpeas or white beans turns the salad into a light vegetarian entree.
Try it another way
For a heartier take on the tomato-basil-mozzarella combination, my Baked Chicken Caprese Pasta is a great way to use the same flavors as a full meal.
What to Serve with Tomato Basil Salad
This is a versatile summer side that goes with just about any grilled or roasted main. It’s especially good next to something rich or savory that needs a fresh, tangy side to round out the plate:
Frequently Asked Questions
How long should tomato basil salad marinate?
30 to 60 minutes is the sweet spot. The dressing has time to soak into the tomatoes and pull out their juices without breaking them down. Past about an hour, the tomatoes start to lose their texture and the salad turns watery.
How do you keep tomato basil salad from getting soggy?
Two things help. First, cut the tomatoes into hearty 1-inch chunks rather than small dice. Second, serve the salad within an hour of dressing it.
If you need to prep ahead, combine the tomatoes, onion, and basil in one bowl and whisk the dressing in another, then toss everything together right before serving.
Can you make tomato basil salad into a meal?
Yes. Stir in a can of drained, rinsed chickpeas or white beans for protein and staying power. Crumbled feta or fresh mozzarella turns it into something closer to a Caprese-style salad, and a scoop served over cooked quinoa or couscous makes it a satisfying vegetarian entree.
More Fresh Tomato Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Tomato Basil Salad with Balsamic Dressing
Ingredients
- 4 cups halved cherry tomatoes (or chopped and seeded larger tomatoes)
- ¼ cup finely diced red onion
- 2 tablespoons snipped fresh basil (or more to taste)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Combine the tomatoes, red onion, and basil in a large bowl.
- In a separate small bowl or jar, whisk or shake together the olive oil and balsamic vinegar.
- Pour the dressing over the tomatoes and toss gently to coat. Season with salt and pepper, to taste.
- Serve immediately, or let the salad marinate for 30 to 60 minutes at room temperature (or in the fridge, if you prefer it cold).
Notes
- Use the best tomatoes you can find. Cherry tomatoes are my top pick, but heirloom or beefsteak tomatoes also work well. Skip this one in the winter when good tomatoes are hard to find.
- Cut larger tomatoes into 1-inch chunks so they hold their shape. Small dice will fall apart as the salad sits.
- Enjoy within about an hour of dressing the salad for the best texture. Leftovers will keep in an airtight container in the refrigerator for up to 2 days; give them a quick toss and a fresh sprinkle of salt before serving.
- Variations: stir in diced avocado, fresh mozzarella or crumbled feta, or diced cucumber. Add chickpeas or white beans to turn the salad into a light vegetarian entree.
- Use additional fresh herbs such as thyme, oregano, chives, or parsley alongside the basil if you have them on hand.
Nutrition
Originally published in July, 2021, this post was updated in June, 2026.
I LOVE tomatoes in any form or fashion, they are my favorite food.
I’m sure this salad is delicious and I will probably try it. My all-time favorite salad is quick, simple and absolutely delicious. I use tons of tomatoes, mini cucumbers, avocado, fresh squeezed lemon juice, olive oil and salt and pepper. Most delicious salad I’ve ever tasted.
That sounds perfect, Linda!! Thanks for sharing your favorite here, too. I’ll have to try it soon!
Simple and delicious. I passed on the onion as I didn’t have one in the house and added a bit of feta. Was awesome over quinoa!
Thanks, Mary! I’m so glad that it was a hit — even without the onion! The feta is a great choice! 🙂