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A great tomato salad does not need much – just ripe tomatoes, a little garlic, good olive oil, and fresh basil. This is the version I come back to every summer, and it never gets old.
In summer, I usually have plenty of tomatoes from the different varieties I grow, so I make this salad with whatever is ripe and ready. I especially love using a mix of colorful heirloom tomatoes when I have them, the beautiful colors make the salad so inviting, and the different varieties bring such amazing flavors and textures to every bite.
This salad is ready in less than 10 minutes. The tomatoes do all the work; you just need to season them well and let them shine. The direct-seasoning method means every bite of tomato is full of flavor. It works as a side for grilled meats, fish, or alongside crusty bread for a light lunch.
If you love cooking with tomatoes, you might also enjoy this roasted tomato soup or browse this collection of fresh tomato recipes for more ideas throughout the season.
Tomato salad ingredients
- Tomatoes: Use ripe Roma tomatoes or any firm, flavorful variety you have on hand. The riper the tomato, the better the salad.
- Garlic: Mince it finely so the flavor infuses the salad rather than just sitting in a dressing.
- White wine vinegar: Adds a clean, gentle tang. Apple cider vinegar or champagne vinegar also work well here.
- Extra virgin olive oil: Use the best quality you have. A good olive oil makes a real difference in a salad this simple.
- Sea salt and black pepper: Salt draws out the tomato juices and seasons the wedges from the inside out.
- Fresh basil: Torn or roughly chopped and added just before serving to keep it bright and fragrant.
See printable recipe card below for the full ingredients list and quantities.
How to make tomato salad
Start by washing and drying your tomatoes, then cut each one into 8 or 10 wedges, cutting out the core as you go. Place the wedges into a large bowl.
1. Chop tomatoesSometimes, especially when I’m using a mix of colorful heirloom tomatoes, I like to slice them into rounds instead. There’s no right or wrong way to cut them. Use whatever shape you like or whatever works best for the tomatoes you have.
Sprinkle the minced garlic, salt, and black pepper directly over the tomato wedges. Drizzle the olive oil and white wine vinegar evenly over the top. This direct-seasoning approach is what sets this salad apart. The salt begins drawing out the tomato juices right away, and the garlic starts to infuse into each piece.
Gently toss everything together, being careful not to break up the tomato wedges. You want them to stay intact so the salad looks generous and holds its texture.
Roughly chop most of the basil leaves and scatter them through the salad, then toss once more. Finish by laying a few whole basil leaves on top for presentation. Serve right away at room temperature for the best flavor and texture.
2. Toss with the other ingredients
3. Serve and enjoyYou can store leftovers in an airtight container for up to 2 days. The tomatoes will release more juice as they sit, which is great for soaking up with bread. Remove from the fridge about 15 minutes before eating and give it a gentle toss before serving.
Do not skip salting the tomatoes directly. Sprinkling salt straight onto the wedges draws out their natural juices, which combine with the olive oil and vinegar to create a light, clinging coating that a pre-made dressing simply cannot replicate.
What to serve with tomato salad
This salad is a natural partner for anything coming off the grill. Try it alongside grilled chicken breast, grilled shrimp, or grilled steak for a complete summer meal.
It is also wonderful with a thick slice of no-knead crusty bread for mopping up the tomato juices that collect at the bottom of the bowl. If you want to turn it into a more substantial dish, add a handful of crumbled feta or fresh mozzarella.
FAQs
It is best served fresh, but you can prep it up to 30 minutes ahead and let it sit at room temperature. The tomatoes will release more juice as they rest, which is actually delicious. Avoid making it hours in advance or the texture will soften too much.
Roma tomatoes are a reliable choice because they are firm and flavorful. Heirloom tomatoes or any ripe, seasonal variety also work beautifully. Avoid underripe or mealy tomatoes, as the flavor of the salad depends entirely on the tomato quality.
More salad recipes to try
If you enjoyed this tomato salad, here are a few more fresh and simple salads worth bookmarking.
If you try this delicious summer recipe, I would love to hear how it turned out! Please leave a star rating and a comment below to let me know your thoughts.
Simple Tomato Salad
Equipment
Ingredients
- 8 Roma tomatoes or other ripe, firm varieties
- 2 cloves garlic finely minced
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2-3 sprigs fresh basil leaves
Instructions
- Cut each tomato into 8 to 10 wedges, removing the core as you go. Place the wedges in a large bowl.
- Sprinkle the minced garlic, salt, and black pepper directly over the tomato wedges. Drizzle the olive oil and white wine vinegar evenly over the top.
- Gently toss to coat the tomatoes, being careful to keep the wedges intact. Roughly chop most of the basil leaves and add them to the bowl, then toss once more.
- Arrange the salad in a serving bowl and lay a few whole basil leaves on top. Serve immediately at room temperature.
Notes
- Tomatoes: Use the ripest tomatoes you can find. Roma tomatoes are firm and reliable, but any ripe seasonal variety works well. Heirloom tomatoes add great color and flavor.
- Vinegar: White wine vinegar gives a clean, light tang. Apple cider vinegar or champagne vinegar are good substitutes. Avoid balsamic if you want to keep the tomatoes looking bright.
- Olive oil: Use a good quality extra virgin olive oil. In a salad this simple, the oil quality is noticeable.
- Make ahead: Best served fresh. You can prep up to 30 minutes ahead and rest at room temperature. The tomatoes will release more juice as they sit, which is great for dipping bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Refreshing and delicious. We loved it!
Glad you liked it. Thank you for your comment!
What was that white ingredient you put last on the top
Hi Isha,
I very often add Burrata cheese to this salad – maybe this is what you’ve seen on my social media 🙂 Fresh Mozzarella will also work. I hope this helps.
Sounds great, making it tomorrow. However…is the salt AND pepper supposed to be sprinkled on the tomatoes or is the pepper supposed to go in the Dressing? Says sprinkle tomatoes with a Bit of salt. So is that the amount specified in the recipe? Would be nice to include instructions for the ingredients listed so we are clear on what is the best way to make this salad. Please and thank you 🙂
Thanks for the feedback. Use all salt on the tomatoes. The pepper is supposed to be added to the dressing. The steps are now updated to reflect this exactly.