The best summer tomato salad! There, I said it. This salad is the epitome of summer. It is fresh, vibrant, and bursting with flavor. It's also incredibly easy to make, perfect for those hot days when you don't want to spend too much time in the kitchen, want to treat yourself or impress your guests.
Making this tomato salad makes me happy, and I find the thought of it therapeutic. The bright colors and delicious flavors truly capture the essence of summer. I love how versatile this recipe is and how you can easily make it your own.
Today's version is simple and easy, but you can build on it for additional flavors, not that it needs it if you ask me. However, I would not stop you from adding some chopped kalamata olives or crumbled feta cheese on top of the salad because it is equally delicious. It goes well with the salad, and I am partial to them.
I can't wait for you to try this recipe, and I hope you find the same joy and happiness it brings me. So, without further ado, here is the recipe for the perfect summer tomato salad you and your family will love. Serve it as a delicious healthy snack, a side dish or an appetizer.
Related recipes: tomato burrata salad and tomato cucumber mozzarella salad.
What you will need
- Fresh tomatoes: I used picollato tomatoes as opposed to cherry tomatoes. They are naturally sweet, aromatic, and juicy. You can use any type of fresh tomatoes you have for this recipe.
- Red onion
- A handful of fresh basil
- Salt and freshly ground pepper
- Crusty bread to serve
Easy tomato salad dressing Ingredients
This is the most basic yet delicious tomato salad you will ever make. The key to achieving a delicious result is using the best-quality ingredients you can find.
- Balsamic vinegar
- Maple syrup
- Olive oil: I used olive oil drained from a jar of sundried tomatoes but any good quality olive oil would work here too.
How to make the best summer tomato salad
This recipe is as easy as it gets. First, slice the fresh tomatoes into halves, thinly slice the onion, and cut the basil leaves into chiffonade.
In a large bowl, add tomatoes, onions, basil chiffonade, salt and black pepper, balsamic vinegar, maple syrup, and olive oil.
Toss them together to combine. If time is of the essence, you can serve the salad immediately, but it is best to cover it with cling film and leave it on the countertop for at least 30 minutes for the flavors to meld.
Serve with crusty bread and enjoy.
Watch how to make it
What to serve with tomato salad
This summer salad is versatile and makes a great side dish to many dishes. It can also be served as is with some crusty bread.
Other ways to serve it include and not limited to the below
How to store
It is best to eat this salad on the day it is made, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Variation and tips
- Remember, the better the quality of your ingredients, the better tasting your salad will be.
- Double, triple, or quadruple the salad dressing. Depending on how you plan to serve this salad, the more juice, the better, especially if you will be serving it with crusty bread
- I didn't add lemon or lime juice to the salad because I think the balsamic vinegar has done that already. However, if you fancy a tangy taste, you can squeeze some lemon or lime juice over the tomatoes before adding the dressing.
- For added flavor, you can also add some crumbled feta cheese to the salad. This will give it a nice salty and creamy touch.
- To make this salad more filling, you can add cooked quinoa or couscous. This will make it a complete and nutritious meal.
- There is no need to rush a good thing. Allow the salad to marinate for at least 30 minutes before serving to let all the flavors combine and the tomato releases its juices.
More salad recipes you will love
Summer Tomato Salad Recipe
Ingredients
- 1 lb Fresh tomatoes I used picollato tomatoes
- ¼ cup red onion
- A handful of fresh basil about 6 leaves with more to serve
- Salt and freshly ground pepper
- Crusty bread to serve
Tomato salad dressing Ingredients
- 1 Tablespoons balsamic vinegar
- ½ Tablespoon maple syrup or as needed
- 1 Tablespoon olive oil
Instructions
- First, slice the fresh tomatoes into halves, thinly slice the onion, and cut the basil leaves into chiffonade.
- In a large bowl, add tomatoes, onions, basil chiffonade, salt and black pepper, balsamic vinegar, maple syrup, and olive oil.
- Toss them together to combine. If time is of the essence, you can serve the salad immediately, but it is best to cover it with cling film and leave it on the countertop for at least 30 minutes for the flavors to meld.
- Serve with crusty bread and enjoy.
Notes
- If using large beefy tomatoes, there is no need to deseed them. Also, cut the tomatoes into the shape and size you desire.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious tomato salad recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
Grace says
this summer tomato salad is everything. I really enjoyed it and its easy to make. I added some mozzarella balls. thanks for the recipe.
Jayne says
Really love the sound of this. Can you clarify the amount of Maple Syrup. Is it 1/2 of a tablespoon? Thanks you.
Ajoke says
Hi Jayne, Thank you. Yes, I used half a Tablespoon of Maple syrup but you can adjust it to taste. Kindly let me know how it turns out.