This quick and easy tomato salad recipe is the best way to highlight the natural flavor and sweetness of fresh summer tomatoes! Use cherry tomatoes, heirloom tomatoes, or larger Beefsteak tomatoes, stir in basil and red onion, then dress with olive oil and balsamic vinegar. Serve the salad alongside grilled chicken, steak, pasta or seafood!
We’ve been enjoying the best sweet little cherry tomatoes from the farmer’s market this summer, which regularly find themselves tossed in a big bowl of tomato salad. Bits of zesty red onion, snipped fresh basil, and a tangy balsamic dressing enhance the tomatoes’ sweetness and let their natural flavors shine. The simple side dish is perfect as is, but it’s also delicious with extras like feta cheese, mozzarella, cucumber or avocado.
The Best Salad Tomato
The best tomato for a salad is always the freshest, ripest garden tomato that you can get your hands on. In fact, I wouldn’t even bother making this dish during the winter or early spring months when it’s hard to come by a sweet, juicy, local tomato. Instead, save this one for the late spring, summer, and early fall, when gardens are overflowing with bright red, flavorful tomatoes.
Cherry tomatoes are my top choice for this tomato basil salad. They’re the perfect size when halved, and each bite releases a sweet burst of flavor. Heirloom tomatoes or larger Beefsteak tomatoes are also great options.
How to Cut Tomatoes for Salad
If using cherry tomatoes, simply slice each tomato in half. If you have larger tomatoes, remove the stems and core the tomatoes first. Then slice each tomato in half from top to bottom. Slice each half into 4 wedges from top to bottom. Cut each wedge crosswise into about 1-inch chunks.
Ingredients
This is just an overview of the simple ingredients that you’ll need for a cherry tomato salad. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Tomatoes: sweet-like-candy, garden-fresh cherry tomatoes are my top pick for this dish!
- Red onion: finely-diced for a little zesty bite.
- Basil: the perfect companion for sweet summer tomatoes. You can also add other fresh herbs like thyme, chives, oregano or parsley, if available.
- Olive oil and balsamic vinegar: whisk together for a simple dressing.
- Kosher salt and freshly-ground black pepper: enhance the other flavors in the dish.
How to Make Tomato Salad
This truly could not be easier! There’s no cooking involved, so your fresh tomato basil salad is ready for the table in about 10 minutes…
- Combine tomatoes, onion and basil in a bowl.
- Whisk together olive oil and balsamic vinegar.
- Pour dressing over tomatoes and season with salt and pepper, to taste.
- Serve immediately or let the tomatoes marinate for 30-60 minutes.
What to Serve with Tomato Salad
This versatile Italian tomato salad is delicious alongside almost any of your favorite entrees. Here are a few ideas that go well with fresh dish:
- Deep-Dish Cast Iron Skillet Pizza, French Bread Pizza, Pizza Quesadillas, or other homemade (or takeout) pizza
- Chicken Dijon
- Baked Meatballs, Spaghetti and Meatballs or Meatball Casserole
- Penne alla Vodka
- Classic Meat Lasagna or Vegetable Lasagna
- Stuffed Shells or Spinach Stuffed Shells
- Grilled Salmon or Grilled Scallops
- Whole Roasted Chicken or Roasted Chicken Thighs
- Grilled Shrimp
- Spinach Stuffed Chicken
- Grilled Chicken Thighs, Garlic and Herb Grilled Chicken or Grilled BBQ Chicken Breast
- Smothered Pork Chops, Oven Fried Pork Chops or Grilled Pork Chops
- Grilled Pork Tenderloin or Roasted Pork Tenderloin
- Cast Iron Skillet Filet Mignon, Grilled Steak Tips or New York Strip Steak
- Baked Salmon or Oven-Fried Fish
- Crab Cakes or Virginia Crab Imperial
- Chicken Tortellini Bake or Chicken and Orzo
- Slow Cooker Italian Wedding Soup
Storage
Tomato basil salad is best enjoyed within about 1 hour of preparation, while the tomatoes and herbs are still firm and fresh. Leftovers will keep in an airtight container in the refrigerator for up to 2 days.
Tomato Basil Salad Recipe Variations
- Stir in diced avocado just before serving.
- Fresh mozzarella or feta cheese are both tasty additions to the tomato salad.
- Add diced cucumber — another delicious summer vegetable that pairs nicely with the fresh tomatoes.
- Use additional fresh herbs such as thyme, oregano, chives or parsley, if available.
- Add chickpeas or white beans to turn this into a more satisfying entree salad.
Tips for the Best Tomato Salad Recipe
- Use the freshest, ripest garden tomatoes for the best flavor. Cherry tomatoes are my top pick, if available.
- If using larger tomatoes, chop them into large chunks. You don’t want the tomato pieces too small, or they will fall apart and taste more like a salsa or relish than a hearty salad.
- Enjoy the salad within about 1 hour of preparation for the best texture.
More Recipes with Tomatoes
- Sweet and Creamy Roasted Tomato Soup
- Tomato Sandwich
- Fried Green Tomatoes
- Southern Tomato Pie
- Tomato, Cucumber and Onion Salad
- Okra and Tomatoes
- Mexican Shrimp with Fresh Tomato, Corn and Avocado Salad
- Pasta with Corn, Bacon, Tomatoes and Zucchini
- Pork Medallions with Corn, Tomatoes and Bacon
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.
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! 🙂