Summer Tomato Salad

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This is the best tomato salad recipe for using up the harvest from your garden! Made with heirloom or beefsteak tomatoes, red onion, garlic, and basil, it’s perfect served with crusty bread for soaking up every last bit.

Variations

  • Add fresh mozzarella for a Caprese-inspired salad.
  • Toss in sliced cucumbers from the garden.
  • Drizzle with a syrupy balsamic vinegar or glaze.
  • Add avocado for a little creaminess.

What to Serve With This Tomato Salad

Grilled Chicken with Spinach and Melted Mozzarella on a fork

2

Grilled Chicken with Spinach and Mozzarella

17 mins
Chimichurri Steak

2

Grilled Chimichurri Steak (Flank Steak)

30 mins
Baked Salmon

0

Baked Salmon

25 mins
Close up of pasta with zucchini sauce in a bowl with a fork.

11

Pasta with Creamy Zucchini Sauce

35 mins

Storage

This tomato salad is best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. I like to let the salad come to room temperature before serving.

Dipping bread into bowl of summer tomato salad.

More Summer Salads I Love

  • Italian Caprese Salad
  • Summer Macaroni Salad with Tomatoes and Zucchini
  • Chilled Lobster Salad with Sweet Summer Corn and Tomatoes
  • Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
  • Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk Dijon Dressing
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