I’m sharing my Best Tomato Salad, assembled from a short ingredient list and one unexpected pantry item that will have you making it all summer long.
I honestly think this is the best summer tomato salad. I love the way ripe tomatoes and fresh basil take center stage, sweet and smoky depending on the day.
It’s simple, but every time I make it people ask what I did different. I don’t always know either, it’s just one of those things that works.
I bring it to picnics and potlucks and it never lasts. If you like a Tomato And Basil Salad or you search Best Tomato Salad on lazy afternoons this will feel familiar yet surprising.
Try it when tomatoes are at their peak and you’ll see why.
Ingredients
- Tomatoes, juicy and sweet give vitamin C, fiber and bright sweet-tart flavor.
- Red onion adds crunch sharp bite, small amounts of antioxidants, slightly sweet too.
- Extra virgin olive oil gives healthy fats rich mouthfeel and helps flavors cling.
- Red wine vinegar adds tang, balances sweetness, small calorie hit, brightens salad.
- Basil lends herb aroma, vitamin K its a peppery sweet lift to each bite.
- Fresh mozzarella adds creamy protein, mild milky flavor, optional for lighter salads.
Ingredient Quantities
- 2 lb ripe tomatoes (about 4 to 6 medium or a mix of heirlooms)
- 1 small red onion
- 1/4 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp flaky sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh basil leaves
- 4 oz fresh mozzarella cheese (optional)
How to Make this
1. Wash and dry the tomatoes, remove the cores, then slice them into a mix of thick rounds and wedges if you have heirlooms; use a serrated knife so they dont smoosh and put them in a large bowl.
2. Peel and thinly slice the red onion into rings; if you want milder onion flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
3. In a small bowl whisk together the extra virgin olive oil, red wine vinegar, flaky sea salt and freshly ground black pepper until combined; taste and tweak if needed.
4. Pour about half the dressing over the tomatoes and gently toss with a spoon so they get coated but dont break apart; let sit at room temperature for 10 to 15 minutes so the flavors mingle and the tomatoes release some juice.
5. Tear the basil leaves with your hands and add them to the tomatoes; the tearing keeps the basil from getting bitter the way chopping can.
6. If using fresh mozzarella, tear or slice it into bite size pieces and fold it in gently so the salad stays rustic and pretty.
7. Add the drained onion slices, then drizzle the remaining dressing over everything; toss once more gently and taste for flaky salt and black pepper, adjusting as needed.
8. Serve at room temperature with a spoon to catch the juices; leftovers keep in the fridge for up to 2 days but bring back to room temp before serving so it tastes freshest.
Equipment Needed
1. Serrated knife for slicing tomatoes so they dont get smooshed
2. Large cutting board, a big one if you have heirlooms
3. Large mixing bowl to hold and marinate the tomatoes
4. Small bowl plus a whisk or fork to mix the dressing
5. Measuring spoons and a 1/4 cup measure for the oil and vinegar
6. Wooden spoon or salad servers to toss gently
7. Fine mesh strainer or colander and paper towels to drain and pat the onion
8. Hands or small knife for tearing basil and mozzarella, plus a serving spoon to catch the juices
FAQ
Best Summer Tomato Salad Recipe Substitutions and Variations
Best Summer Tomato Salad substitution ideas, try one or two if you like:
- Tomatoes — use 2 pints cherry or grape tomatoes, halved instead of 2 lb whole tomatoes. They’re sweeter, less seedy, and easier to eat.
- Red onion — swap for 1 small shallot, thinly sliced or 3 sliced scallions. Milder bite, so it’s nicer if you dont want the sharp raw onion taste.
- Extra virgin olive oil — replace with 1/4 cup walnut oil for a nutty note or grapeseed oil for a neutral profile. Or mix 3 Tbsp olive oil + 1 Tbsp fresh lemon juice if you want extra brightness.
- Fresh mozzarella — try 4 oz burrata for a creamier, indulgent version or 1/2 cup crumbled feta for a saltier, tangy twist that holds up well on hot days.
Pro Tips
Pro tips:
1. Pick tomatoes that smell sweet at the stem and are ripe but not mushy, they should give a little when you press them. Use a serrated knife to slice so they dont get smashed and turn to sauce.
2. Salt and dress only half at first and let them sit 10 to 15 minutes so they release juice, that liquid is gold — save it and drizzle back over when serving or toss with bread. But dont let them sit for hours or theyll get watery.
3. Tear the basil by hand instead of chopping, it tastes fresher that way. If youre using fresh mozzarella pat it dry with a paper towel and fold it in only right before serving so it doesnt make the salad soggy.
4. Use a good extra virgin olive oil and taste the dressing as you go, add a tiny pinch of sugar if the tomatoes are too tart, and finish with flaky salt and more black pepper to make the flavors pop. Serve at room temperature for best flavor.
Best Summer Tomato Salad Recipe
I’m sharing my Best Tomato Salad, assembled from a short ingredient list and one unexpected pantry item that will have you making it all summer long.
4
servings
252
kcal
Equipment: 1. Serrated knife for slicing tomatoes so they dont get smooshed
2. Large cutting board, a big one if you have heirlooms
3. Large mixing bowl to hold and marinate the tomatoes
4. Small bowl plus a whisk or fork to mix the dressing
5. Measuring spoons and a 1/4 cup measure for the oil and vinegar
6. Wooden spoon or salad servers to toss gently
7. Fine mesh strainer or colander and paper towels to drain and pat the onion
8. Hands or small knife for tearing basil and mozzarella, plus a serving spoon to catch the juices
Ingredients
-
2 lb ripe tomatoes (about 4 to 6 medium or a mix of heirlooms)
-
1 small red onion
-
1/4 cup extra virgin olive oil
-
2 Tbsp red wine vinegar
-
1 tsp flaky sea salt
-
1/2 tsp freshly ground black pepper
-
1/4 cup fresh basil leaves
-
4 oz fresh mozzarella cheese (optional)
Directions
- Wash and dry the tomatoes, remove the cores, then slice them into a mix of thick rounds and wedges if you have heirlooms; use a serrated knife so they dont smoosh and put them in a large bowl.
- Peel and thinly slice the red onion into rings; if you want milder onion flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.
- In a small bowl whisk together the extra virgin olive oil, red wine vinegar, flaky sea salt and freshly ground black pepper until combined; taste and tweak if needed.
- Pour about half the dressing over the tomatoes and gently toss with a spoon so they get coated but dont break apart; let sit at room temperature for 10 to 15 minutes so the flavors mingle and the tomatoes release some juice.
- Tear the basil leaves with your hands and add them to the tomatoes; the tearing keeps the basil from getting bitter the way chopping can.
- If using fresh mozzarella, tear or slice it into bite size pieces and fold it in gently so the salad stays rustic and pretty.
- Add the drained onion slices, then drizzle the remaining dressing over everything; toss once more gently and taste for flaky salt and black pepper, adjusting as needed.
- Serve at room temperature with a spoon to catch the juices; leftovers keep in the fridge for up to 2 days but bring back to room temp before serving so it tastes freshest.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 296g
- Total number of serves: 4
- Calories: 252kcal
- Fat: 20g
- Saturated Fat: 5.9g
- Trans Fat: 0.02g
- Polyunsaturated: 1.6g
- Monounsaturated: 11.6g
- Cholesterol: 12.5mg
- Sodium: 664mg
- Potassium: 605mg
- Carbohydrates: 11.3g
- Fiber: 3.3g
- Sugar: 6.6g
- Protein: 8.5g
- Vitamin A: 2250IU
- Vitamin C: 34mg
- Calcium: 192mg
- Iron: 0.9mg
