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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.
Fresh Tomato Salad Recipe
Supermarket tomatoes will never compare to the fresh garden tomatoes that you wait all summer for. But the problem is that after you’ve waited all summer, sometimes you have more tomatoes than you know what to do with! This summer tomato salad is my family’s favorite way to use a lot of tomatoes all at once. The ingredients are simple: tomatoes, basil, red onion, garlic, and a good quality extra virgin olive oil. Serve it as a side dish with anything you’re grilling (we especially love it with grilled chicken breast), or make a meal out of it with some crusty sourdough bread!
Why This Tomato Salad Is Our Summer Tradition
This is my husband Tommy’s favorite summer meal, especially on those nights when it’s too hot to cook. We get a loaf of crusty bread or sourdough; sometimes we toast it or grill it and rub a raw garlic clove on the bread. Then we eat the tomato salad and let the bread sop up all those delicious juices at the bottom (so good you’ll want to drink it!).
- The best of summer: This salad is truly the best way to enjoy ripe heirloom or beefsteak tomatoes from your garden or the farmers’ market.
- Easy dinner for hot days: You only need a few minutes to put it all together, and you don’t even need to turn on the oven or use the stovetop.
- Perfect for pairing: This is a recipe that goes with so many different dishes, from cottage cheese cacio e pepe to grilled pork chops and turkey burgers.
Ingredients You’ll Need
Below are the ingredients for this summer tomato salad. See the recipe card for exact measurements.
- Heirloom or beefsteak tomatoes: This is the perfect recipe for using the rainbow of heirloom tomatoes available at the farmers’ market!
- Red onion adds a crisp texture and sharp flavor.
- Fresh basil is a classic pairing with summer tomatoes.
- Extra-virgin olive oil: This is a recipe where it’s worth using a high-quality EVOO. You’ll notice its flavor here.
- Garlic: The flavor mellows a little thanks to the acidity of the tomatoes, so you get the savory garlic flavor without the bite.
- Kosher salt and freshly ground black pepper: Seasoning generously is key to bringing out the best in tomatoes!
- Crusty bread (optional): I always love pairing this salad with bread, but it’s also delicious on its own.
How to Make Fresh Tomato Salad
This tomato salad comes together with just a few simple steps.
- Combine the ingredients: Add the tomatoes, red onion, basil, olive oil, and garlic to a large bowl. Season with salt and black pepper.
- Let it rest: Leave the salad at room temperature for about 20 minutes so the tomatoes release their juices and the flavors have time to meld.
- Toss and serve: Give everything one final toss, then divide among bowls. Serve with crusty bread if desired.
Tomato Salad
WW Points
Ingredients
- 5 large or 8 cups medium ripe red heirloom or beefsteak tomatoes , cut into 1-inch cubes
- 1/2 cup red onion , chopped
- 8 – 10 fresh basil leaves , chopped
- 1 tablespoon extra virgin olive oil
- 1 clove garlic , minced
- Kosher salt and fresh ground pepper to taste
- good crusty bread , for serving (optional)
Instructions
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In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
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Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
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When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.
Nutrition
Tips from Gina’s Test Kitchen
- Use the best tomatoes you can find: While you can make this salad year-round with grocery store tomatoes, it’s really best with ripe, juicy summer tomatoes. Tomatoes at the supermarket are grown to withstand being transported across the country, not necessarily for the best flavor.
- Don’t refrigerate before serving: Refrigerating tomatoes makes them mealy and dulls their flavor.
- Season generously: Not only does the salt make the tomato flavor pop, it also draws out the juices of the tomatoes. They combine with the olive oil for the perfect bread dip!
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 Mozzarella
Grilled Chimichurri Steak (Flank Steak)
Baked Salmon
Pasta with Creamy Zucchini Sauce
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.
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