This vibrant Tomato Salad is a celebration of simplicity and freshness, ready in just 10 minutes. Juicy, sun-ripened tomatoes mingle with crisp herbs and a zesty dressing, creating a burst of flavor in every bite. Perfect for busy days, it’s a dish that feels indulgent yet effortless.
The combination of soft, succulent tomatoes and a tangy, aromatic dressing offers a delightful contrast in textures and tastes. It’s a refreshing side or light meal that’s as nourishing as it is delicious, proving that great food doesn’t need to be complicated.
Fresh & Flavorful Ingredients
- 1½ pounds tomatoes, cut into wedges (use a mix of heirloom or cherry tomatoes for variety)
- Heaping ⅓ cup thinly sliced red onion (soak in cold water for 5 minutes to reduce sharpness, if desired)
- 1½ tablespoons red wine vinegar (substitute with balsamic vinegar for a sweeter flavor)
- 1 tablespoon extra-virgin olive oil (use high-quality oil for best results)
- ¼ teaspoon flaky sea salt, plus more to taste (Maldon salt works great here)
- ¼ cup Gremolata, plus more if desired (optional: substitute with chopped parsley and lemon zest)
- Fresh basil leaves (for garnish)
- Freshly ground black pepper (to taste)
Simple Steps to a Vibrant Salad
- In a large bowl, combine the tomato wedges, sliced red onion, red wine vinegar, olive oil, salt, and several grinds of black pepper.
- Toss gently to coat all the ingredients evenly. Be careful not to crush the tomatoes.
- Arrange the mixture on a serving platter in an even layer.
- Sprinkle the Gremolata generously over the top.
- Scatter fresh basil leaves across the salad for a pop of color and flavor.
- Taste and adjust seasoning with additional salt or pepper, if needed.
- Serve immediately and enjoy this bright, refreshing dish!
Perfect Pairings: Serving Suggestions
This vibrant Tomato Salad shines as a side dish for grilled chicken, fish, or steak. For a light meal, pair it with crusty bread and a dollop of creamy burrata or fresh mozzarella. It’s also a great addition to a summer picnic or potluck—just toss it together right before serving!
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste! Add sliced cucumbers or avocado for extra freshness, or swap red wine vinegar for balsamic for a sweeter twist. If you’re not a fan of red onion, try shallots or green onions for a milder flavor. For a heartier version, toss in some cooked quinoa or chickpeas.
Quick Tips: Time-Saving Hacks
To save time, prep your tomatoes and onion the night before and store them in separate containers in the fridge. When ready to serve, simply toss everything together. If you’re short on fresh basil, a sprinkle of dried basil works in a pinch—just use about half the amount since dried herbs are more concentrated.
Keep It Fresh: Storage Tips
This salad is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the basil separate and add it just before serving to maintain its bright flavor. Note that the tomatoes may release more juice over time, so give it a quick stir before enjoying.
Essential Tools: Equipment Guidance
All you need is a sharp knife for slicing the tomatoes and onion, a large mixing bowl for tossing, and a platter for serving. A microplane or zester can be handy if you’re making your own gremolata. For the best results, use a high-quality extra-virgin olive oil to enhance the flavors.
Tomato Salad
Ingredients
- 1½ pounds tomatoes, cut into wedges
- Heaping ⅓ cup thinly sliced red onion
- 1½ tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon flaky sea salt, plus more to taste
- ¼ cup Gremolata, plus more if desired
- Fresh basil leaves
- Freshly ground black pepper
Instructions
- In a large bowl, combine the tomatoes, onion, vinegar, olive oil, salt, and several grinds of pepper. Toss to coat.
- Arrange on a platter, sprinkle with the gremolata, and top with fresh basil.
- Season to taste and serve.