There are few things in this world that scream “summer” quite like a sun-ripened tomato, still warm from the vine, bursting with sweet, juicy flavor. This Fresh Tomato Summer Salad is a celebration of that perfect moment. It’s not just a dish; it’s an experience. Forget complicated recipes and long cooking times. This salad is about simplicity, highlighting the incredible flavor of peak-season produce with a handful of complementary ingredients. In just a few minutes, you can toss together a vibrant, refreshing side dish that’s perfect for barbecues, picnics, or a light weeknight meal. Let’s capture the essence of summer in a bowl!
Why You’ll Love This
- Celebrates Peak-Season Produce: It’s the absolute best way to use up those gorgeous farmers’ market or garden-fresh tomatoes.
- Incredibly Simple: With minimal chopping and a simple vinaigrette, this salad comes together in under 15 minutes.
- Light & Refreshing: It’s a healthy, hydrating, and vibrant dish that won’t weigh you down on a hot day.
- Endlessly Versatile: Serve it alongside grilled chicken, fish, steak, or simply with a chunk of crusty bread to soak up the delicious juices.
Ingredients & Equipment
Ingredients
- 2 lbs Mixed Tomatoes: A colorful assortment of heirloom, cherry, and vine-ripened tomatoes is best. Different shapes and sizes add wonderful texture.
- 1/2 a Red Onion: Thinly sliced. You can soak it in cold water for 10 minutes to mellow its sharp bite.
- 1/2 cup Fresh Basil Leaves: Roughly chopped or torn. Don’t be shy with it!
- 1/4 cup Extra Virgin Olive Oil: Use a high-quality, flavorful oil as it’s a star ingredient here.
- 2 tbsp Red Wine Vinegar: Provides a tangy, bright counterpoint to the sweet tomatoes.
- 1 tsp Dijon Mustard: Helps to emulsify the dressing and adds a layer of flavor.
- 1 Clove Garlic: Finely minced or grated.
- 1 tsp Sea Salt: Flaky sea salt is preferred for its texture and flavor.
- 1/2 tsp Freshly Ground Black Pepper: For a little kick.
- Optional: Small mozzarella balls (bocconcini), a sprinkle of feta cheese, or a handful of Kalamata olives.
Equipment
- Large Mixing Bowl
- Small Jar or Bowl (for the dressing)
- Sharp Chef’s Knife
- Cutting Board
- Whisk or Fork
Step-by-Step Instructions
- Prepare the Tomatoes & Onion: Gently wash and dry your tomatoes. Cut larger tomatoes into bite-sized wedges or chunks and halve the cherry tomatoes. Place them in a large mixing bowl. Add the thinly sliced red onion.
- Add the Herbs: Scatter the fresh, torn basil leaves over the tomatoes and onions in the bowl.
- Make the Vinaigrette: In a small jar or a separate small bowl, combine the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, sea salt, and black pepper. If using a jar, seal the lid and shake vigorously until the dressing is well combined and emulsified. If using a bowl, whisk until smooth.
- Dress the Salad: Pour the vinaigrette over the tomato mixture in the large bowl. Gently toss everything together, being careful not to mash the tomatoes. You want to coat everything evenly.
- Let it Marinate: For the best flavor, allow the salad to sit at room temperature for at least 10-15 minutes before serving. This gives the tomatoes time to release their juices and mingle with the dressing, creating an irresistibly delicious sauce at the bottom of the bowl.
Pro Tips
- Salt the Tomatoes First: For an even more flavorful salad, you can salt the cut tomatoes and let them sit in a colander for 15-20 minutes. This draws out excess water and concentrates their flavor. Pat them dry before adding to the bowl.
- Use the Best Ingredients You Can: Since this recipe has so few ingredients, their quality really shines through. Use the freshest tomatoes, a good, fruity olive oil, and fresh-from-the-garden basil if possible.
- Serve at Room Temperature: Cold dulls the flavor of tomatoes. This salad is at its absolute best when served at room temperature, allowing the full, nuanced flavors to come forward.
- Don’t Waste the Juice! The liquid that collects at the bottom of the bowl is pure gold. Serve the salad with crusty bread for dipping. You won’t regret it.
Storing Leftovers
This fresh tomato salad is definitely best enjoyed the day it’s made, as the tomatoes will soften and release more water over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The texture will change slightly, but the flavors will still be delicious. Before serving again, let it sit out of the fridge for about 15-20 minutes to take the chill off.
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Classic Fresh Tomato Summer Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A refreshing summer salad made with ripe tomatoes, fresh basil, red onion, and a light vinaigrette. Perfect as a side dish for warm-weather meals or backyard cookouts.
Ingredients
4 large ripe tomatoes, cut into wedges
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, torn
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Instructions
1. Place the tomato wedges in a large serving bowl.
2. Add the thinly sliced red onion and torn basil leaves.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and garlic powder if using.
4. Drizzle the vinaigrette over the tomatoes and onions.
5. Toss gently to combine and coat all ingredients evenly.
6. Let the salad sit at room temperature for 10–15 minutes before serving to allow flavors to develop.
Notes
Use heirloom or a mix of colorful tomatoes for an extra vibrant presentation.
This salad is best served the same day for optimal freshness.
Add fresh mozzarella or avocado for extra richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean