Tomato Salad
A simple, refreshing salad that lets ripe summer tomatoes shine. Juicy wedges tossed with thinly sliced red onion and fragrant basil, finished with a splash of vinegar and good olive oil. Ready in 10 minutes with no cooking required — the perfect side for grilled meats or crusty bread.
For 4 servings
- prep · ~5 min
Prep the tomatoes and onion.
1.Core the tomatoes and cut into wedges about 1 inch thick.2.Transfer tomato wedges to a large mixing bowl.3.Peel the red onion half, slice it paper-thin, and add to the bowl. - mix · ~2 min
Dress and toss the salad.
1.Drizzle olive oil and red wine vinegar over the tomatoes and onion.2.Sprinkle the pinch of salt and freshly cracked pepper.3.Toss gently with your hands or two spoons until evenly coated.4.Tear basil leaves over the top and give one final gentle toss.TIPDon't over-toss — ripe tomatoes bruise easily. Use your hands for the gentlest mix. - rest · ~5 min
Let the salad marinate briefly.
Allow the salad to sit at room temperature for 5 minutes. The salt draws out the tomato juices, which mingle with the oil and vinegar to create a light natural dressing.
TIPDon't skip the rest — those 5 minutes are when the flavor magic happens. - serve
Toss again and serve at room temperature.
Give the salad one more gentle toss to reincorporate the juices, then transfer to a serving bowl or platter. Spoon any remaining dressing from the bottom of the bowl over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use tomatoes at peak ripeness for the sweetest, most flavorful salad.
- 2Slice the red onion paper-thin to keep it from overpowering the tomatoes.
- 3Let the salad rest for exactly 5 minutes so the salt draws out juices for a natural dressing.
- 4Toss very gently with your hands to avoid bruising the ripe tomato wedges.
- 5Serve at room temperature, not chilled, for the best flavor and texture.
- 6If making ahead, dress and salt just before serving to keep tomatoes from getting watery.
Adapt it for your goals.
Creamy herb
Add 2 tablespoons of crumbled feta or fresh mozzarella pearls for a creamy, tangy contrast. Great for those who want a heartier side salad.
balsamic twistBalsamic twist
Swap the red wine vinegar for a good balsamic vinegar to add a touch of sweetness and deeper complexity. Ideal with heirloom tomatoes.
crunchy add inCrunchy add-in
Toss in 1/4 cup of toasted pine nuts or crispy croutons for added texture. Perfect for making the salad more substantial.
spicy kickSpicy kick
Add a thinly sliced fresh chili (like jalapeño or serrano) along with the onion for a gentle heat. Works well with grilled meats.
vegan & oil freeVegan & oil-free
Replace olive oil with a tablespoon of balsamic glaze or lemon juice for a lighter, oil-free version that still delivers bright flavor.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are packed with lycopene, an antioxidant that supports heart health and may reduce inflammation. Enjoying them with olive oil helps the body absorb it better.
Low Calorie, High Hydration
This salad is naturally low in calories and high in water content, making it a refreshing and hydrating choice for warm days or as a light side.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats that support cardiovascular health, especially when paired with the antioxidants in tomatoes and basil.
Good Source of Vitamin C
Fresh tomatoes and basil contribute vitamin C, which aids immune function and skin health.
Frequently asked questions
Yes, but the best results come from ripe, in-season tomatoes like beefsteak, heirloom, or vine-ripe. Cherry or Roma tomatoes also work, just adjust the cut size accordingly.
