Sliced Tomato with Olive Oil and Herbs
Ripe, juicy tomato slices drizzled with fruity olive oil and sprinkled with fresh herbs and a touch of flaky sea salt. This simple, no-cook side dish comes together in under 10 minutes and lets peak-season tomatoes shine. Perfect alongside grilled meats, crusty bread, or as part of a summer antipasto spread.
For 4 servings
- prep · ~3 min
Slice the tomatoes.
1.Core the tomatoes and discard the stem end.2.Using a sharp serrated knife, slice each tomato crosswise into 1/2-inch thick rounds.3.Discard the very top and bottom slices if mostly skin.TIPUse a serrated knife — it grips the tomato skin and prevents crushing the flesh. - assemble · ~1 min
Arrange the tomato slices on a platter.
1.Lay the tomato slices in a single, slightly overlapping layer on a large flat platter.2.Avoid stacking too high so every slice gets seasoned evenly. - garnish · ~1 min
Season and drizzle with olive oil.
1.Drizzle the extra virgin olive oil evenly over all the tomato slices.2.Sprinkle the flaky sea salt and freshly cracked black pepper from a height for even distribution.3.If using, drizzle the balsamic vinegar sparingly.TIPSeasoning from a height spreads the salt and pepper more evenly across the slices. - garnish · ~5 min
Scatter fresh herbs over the tomatoes.
1.Scatter the torn basil and chopped parsley evenly over the tomatoes.2.Let the platter sit at room temperature for 5 minutes so the juices mingle.TIPRoom temperature brings out the tomato's natural sweetness — never serve fridge-cold. - serve
Serve immediately.
Serve the tomato salad as a side dish with crusty bread to soak up the juices and olive oil.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a serrated knife to slice tomatoes cleanly without crushing the flesh.
- 2Season from a height to distribute flaky salt and pepper evenly across all slices.
- 3Let the platter rest at room temperature for 5 minutes to allow juices to mingle.
- 4Never refrigerate this dish — cold tomatoes lose sweetness and texture.
- 5Choose ripe but firm tomatoes so slices hold their shape without turning mushy.
- 6Drizzle olive oil in a zigzag pattern to coat every slice without oversaturating.
- 7Tear basil by hand instead of cutting to avoid bruising and brown edges.
Adapt it for your goals.
Mediterranean Twist
Replace the basil with fresh oregano and add crumbled feta cheese and Kalamata olives for a salty, briny contrast that makes this a heartier side dish.
Lighter DressingLighter Dressing
Swap half the olive oil for a splash of red wine vinegar and a pinch of dried oregano to create a brighter, lower-fat version that pairs well with grilled fish.
Herb Garden MixHerb Garden Mix
Use a combination of fresh mint, chives, and dill in place of the basil and parsley for a cooler, more aromatic profile ideal alongside lamb dishes.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are a concentrated source of lycopene, a powerful antioxidant linked to heart health, and the olive oil helps your body absorb it more effectively.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats and polyphenols that support cardiovascular health and reduce inflammation.
Low-Calorie and Hydrating
This dish is naturally low in calories and high in water content from tomatoes, making it a refreshing and guilt-free addition to any meal.
Fresh Herb Antioxidants
Basil and parsley contribute vitamin K, vitamin C, and a range of antioxidant compounds that support immune function and bone health.
Frequently asked questions
It's best served immediately after resting. If you must prep ahead, slice and store tomatoes separately, then season and dress just before serving to avoid sogginess.
