Tomato Salad Recipe

Fresh tomatoes from the garden pair perfectly with red onions and herbs and is simply dressed to create a dish that is packed with fresh flavor!

This delicious combination is the perfect lunch or a great side dish to accompany our favorite Easy Quiche Recipe or Oven Fried Chicken!

This salad (along with cucumber tomato salad) is a summer staple for us. Fresh tomatoes, red onions, and a splash of vinegar make a great summer side or lunch dish! Just toss it all together in a large bowl.

This healthy tomato salad is really one of the most simple sides. Simply combine garden fresh tomatoes, onions, and a sprinkle of herbs.

Tomatoes – This tomato salad recipe is best during the summer months, peak tomato season, with they’re fresh off the vine. Use any kind of ripe tomatoes.

Cheese – Try tomato salad with feta cheese or bocconcini (fresh mozzarella). Bocconcini is a ball of mozzarella cheese with a mild flavor. It is a soft cheese with a creamy texture and can be found in the deli department.

Other Additions – Add any of the following, a bit of minced garlic, avocado, garden vegetables, chopped bell pepper or fresh zucchini.

Simple is best. To make the Tomato Salad Dressing, toss the tomatoes with red wine vinegar, extra virgin olive oil, and salt & black pepper. If you prefer, you can use balsamic vinegar.

For the herbs, I use whatever you have that is fresh. Favorites are basil, dill, parsley, and oregano.

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.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

© 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.

Fresh Tomato Salad

Fresh garden tomatoes are mixed with herbs and onions, then tossed in a simple vinaigrette mixture.

Prep: 15min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 190 kcal, Carbohydrate 11 g, Protein 5 g, Fat 14 g, Saturated Fat 2 g, Cholesterol 4 mg, Sodium 22 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 2 pints grape tomatoes (halved, or 3 cups chopped tomatoes)
• ¼ cup red onion (thinly sliced )
• 1 tablespoon fresh herbs (basil, oregano, dill, parsley)
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• salt & pepper to taste
• ½ cup bocconcini (sliced or diced, optional)

Instruction:

1. Place tomatoes, red onion, and bocconcini (if using) in a shallow bowl.
2. Drizzle with olive oil and red wine vinegar. Toss to combine.
3. Season with salt, pepper, and fresh herbs to taste.

Easy Tomato Salad

Extra tomatoes? Make this simple tomato salad recipe! It’s delicious, versatile and easy to make. This recipe features ripe tomatoes, fresh basil, soaked red onion, balsamic vinegar and olive oil. Recipe yields 4 to 6 side salads using 1 3/4 pound tomatoes; you can cut the recipe in half by using either the cherry tomatoes or the pound of regular tomatoes.

Prep: 20min

Total: 20min

Yield: 4

Serving Size: 1 of 4 side salads (no optional additions included)

Nutrition Facts: servingSize 1 of 4 side salads (no optional additions included), calories 109 calories, Sugar 7 g, Sodium 167.1 mg, Fat 7.4 g, Saturated Fat 1.1 g, Trans Fat 0 g, Carbohydrate 10.6 g, Fiber 2.6 g, Protein 2 g, Cholesterol 0 mg

Ingredients:

• ½ cup chopped red onion (about 1/2 small red onion)
• 1 pint (12 ounces or 2 cups) cherry tomatoes, halved
• 1 pound additional tomatoes (about 1 large, 2 medium or 3 small), cut into bite-sized wedges
• 1/4 cup thinly sliced fresh basil and/or small basil leaves (or substitute parsley, dill and/or chives)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons thick balsamic vinegar* or balsamic glaze
• ½ teaspoon flaky sea salt or kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 English cucumber or 1 Persian cucumber, thinly sliced
• 1 torn mozzarella ball or around 1 cup mini mozzarella balls or cubed part-skim mozzarella
• 1 ripe avocado, sliced or diced
• Handful of baby arugula

Instruction:

1. First, fill a small bowl with ice water and add the chopped red onion (soaking the onion will tame its intense flavor and make it more crisp). Set aside as you prep the remaining ingredients.
2. To assemble the salad, spread the tomato wedges over a large serving platter. Drain the onions well, and layer about one-third of the onions on top. Add half of the cherry tomatoes, followed by a layer of any optional additions, followed by another one-third of the onions. Finish with the remaining cherry tomatoes, followed by the remaining onions, and sprinkle the basil all over.
3. Drizzle the olive oil over the salad, followed by the balsamic vinegar. Sprinkle the salt and several twists of black pepper on top. Serve promptly. This salad is best consumed within a couple of hours, but leftover salad will keep in the refrigerator, covered, for 3 days.

My favourite Tomato Salad

A big, juicy tomato salad is a staple everyone should know how to make well! Rather than shaking up a dressing, sprinkle the garlic, eshallots/shallots and salt straight onto the tomato wedges. The flavour sticks better.Use everyday red tomatoes though if you can get them, heirloom tomatoes will add a great splash of colour.

Prep: 10min

Serving Size: 1 serving

Nutrition Facts: calories 117 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, Saturated Fat 1 g, Sodium 443 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 4 ripe tomatoes ((180g/ 6oz each) (Note 1))
• 1 1/2 tsp finely minced eschalots ((US: shallots) (Note 2))
• 1/2 tsp finely minced garlic ((use a knife, not garlic press))
• 1 tbsp white wine vinegar ((Note 3))
• 3 tbsp extra virgin olive oil
• 3/4 tsp cooking / kosher salt
• 2 pinches white pepper
• 1 1/2 tbsp finely sliced basil leaves (, plus extra for garnish (Note 4))

Instruction:

1. Cut the tomatoes into 8 or 10 wedges, cutting out the core. Place in a large bowl.
2. Sprinkle over eschallots, garlic, salt and pepper. Drizzle with olive oil and vinegar.
3. Gently toss to coat tomatoes. Add basil, toss again to disperse.
4. Pour into bowl and serve immediately! (Tip: Bread for mopping up the tomato juices is on point).

Tomato Salad

FAQ

How to make salad tomato?

1. Cut the tomatoes into 8 or 10 wedges, cutting out the core. Place in a large bowl.
2. Sprinkle over eschallots, garlic, salt and pepper. Drizzle with olive oil and vinegar.
3. Gently toss to coat tomatoes. Add basil, toss again to disperse.
4. Pour into bowl and serve immediately!

What is the best salad tomato?

What is a tomato salad made of?

Should I cut cherry tomatoes for salad?