Simple Tomato Salad Recipe

Introduction

This Simple Tomato Salad is a fresh and vibrant dish perfect for showcasing the natural flavors of ripe tomatoes. Ready in just 15 minutes, it combines juicy tomatoes with a tangy dressing and fragrant basil for a delightful summer side or light meal.

Ingredients

• 2 to 3 pounds mixed tomatoes (beefsteak, heirloom, cherry, grape—whatever is ripe and in season)
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ¼ cup shallot, thinly sliced
• ½ teaspoon garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• ⅓ cup fresh basil leaves, loosely packed and torn

Instructions

1. Step 1: Slice large tomatoes into wedges and halve smaller cherry or grape tomatoes. Add all to a large bowl.
2. Step 2: Sprinkle ½ teaspoon kosher salt over the tomatoes and gently toss. Let sit for 10 to 15 minutes to release their juices.
3. Step 3: Add ¼ teaspoon black pepper, the thinly sliced shallot, minced garlic, red wine vinegar, lemon juice, and Dijon mustard directly to the bowl. Stir gently to combine with the tomato juices.
4. Step 4: Slowly drizzle in the extra-virgin olive oil while tossing to coat everything evenly.
5. Step 5: Add the torn basil leaves and gently mix again. Taste and adjust salt or pepper as needed.
6. Step 6: Let the salad sit at room temperature for another 10 to 15 minutes to allow the flavors to develop.
7. Step 7: Just before serving, finish with an extra pinch of kosher salt and a grind of black pepper if desired.

Tips & Variations

• For extra sweetness, use a mix of heirloom and cherry tomatoes at their peak ripeness.
• Substitute fresh basil with fresh mint or parsley for a different flavor profile.
• If you prefer a creamier dressing, add a tablespoon of crumbled feta or burrata on top.
• Use sherry vinegar instead of red wine vinegar for a slightly sweeter tang.
• Serve the salad chilled or at room temperature depending on your preference.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The tomatoes will release more juice over time, so give the salad a gentle stir before serving. It’s best enjoyed fresh, as texture and flavor can diminish with longer storage. If needed, bring to room temperature before serving for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of tomato for this salad?

Yes, you can use a single variety if you prefer. Using a variety adds more color and flavor dimensions, but the salad will still be delicious with just one type.

Is it necessary to let the salad sit before serving?

Allowing the salad to sit for 10 to 15 minutes helps the tomatoes release juices and the flavors to meld together, enhancing the overall taste. However, you can serve it immediately if you’re short on time.

Simple Tomato Salad Recipe

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★★★★★

4.7 from 81 reviews

• Author: Lila
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A fresh and vibrant Simple Tomato Salad featuring a mix of ripe tomatoes tossed with a zesty vinaigrette, shallots, garlic, and fresh basil. This easy no-cook recipe is perfect for showcasing seasonal tomatoes with a bright, tangy dressing.

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Ingredients

Scale 1x2x3x

Tomatoes

• 2 to 3 pounds mixed tomatoes (beefsteak, heirloom, cherry, grape – whatever is ripe and in season)

Seasonings and Dressing

• ½ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon freshly ground black pepper (plus more to taste)
• ¼ cup shallot, thinly sliced
• ½ teaspoon garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• ⅓ cup fresh basil leaves, loosely packed and torn

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Instructions

1. Add tomatoes to bowl. Slice large tomatoes into wedges and halve smaller cherry or grape tomatoes, then place all into a large mixing bowl.
2. Sprinkle with salt and let set. Add ½ teaspoon kosher salt to the tomatoes and gently toss. Let the tomatoes sit for 10 to 15 minutes to draw out their juices, enhancing their flavor and texture.
3. Add remaining ingredients except basil. Add freshly ground black pepper, thinly sliced shallot, minced garlic, red wine vinegar, lemon juice, and Dijon mustard directly into the bowl with the tomatoes and their released juices. Stir gently to combine.
4. Drizzle in olive oil. Slowly pour in the extra-virgin olive oil while tossing the mixture to evenly coat all the ingredients and form a cohesive vinaigrette.
5. Add basil and mix. Tear the fresh basil leaves and add them to the salad. Gently mix everything again to distribute the basil evenly throughout the salad.
6. Let salad sit to develop flavors. Allow the salad to sit at room temperature for another 10 to 15 minutes so the flavors can meld together more harmoniously.
7. Finish and serve. Just before serving, adjust the seasoning with additional kosher salt and freshly ground black pepper as needed to taste.

Notes

• Use a variety of ripe tomatoes for best flavor and texture contrast.
• Allowing the tomatoes to sit with salt helps soften them and releases natural juices, enhancing the dressing.
• For a milder onion flavor, rinse the sliced shallots in cold water before adding.
• This salad is best served fresh but can be refrigerated for up to a day; bring to room temperature before serving.
• Optional additions include fresh mozzarella or a sprinkle of crumbled feta for a more substantial salad.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: simple tomato salad, fresh tomato salad, no cook salad, summer salad, tomato basil salad, easy salad recipe