If you want a light side dish with bright flavors, you need to try this tomato salad! It is so easy to make and is perfect for a hot summer day. It takes next to no time to chop and then toss the ingredients together, making it ideal for when you just need to get something on the table quickly. You'll love it with my homemade red wine vinaigrette.
It’s a no-fuss, no-muss way of incorporating more vegetables into your meal without dirtying another pan. Want to try another veggie-packed side dish for dinner? Try these Vegetarian Stuffed Mushrooms. You’ll love how easy and delicious they are as well!
Key Ingredients You Need
- Heirloom tomatoes — Heirloom tomatoes are different than your regular tomatoes as they’re grown from the seeds of the best tomatoes from the previous harvest. They’re seasonal tomatoes that are only available between late summer into the early fall. They have a shorter shelf life and have thinner, tender skin and juicy, more flavorful flesh compared to a standard year-round tomato. They also hold their shape much better when cut. While you could use traditional tomatoes in this salad, I highly recommend you try to find heirloom tomatoes.
- Red onions — Red onions are easiest to eat raw and give the salad a nice crunch. If you are worried that the red onions will taste too strong, you can soak them in ice water beforehand to mellow them out.
How to Make Tomato Salad
Step 1: Cut the tomatoes into wedges. Be sure to remove the stems of the tomatoes.
Step 2: Slice the red onion.
Step 3: Roughly chop the basil leaves.
Step 4: Add all the cut ingredients into a bowl.
Step 5: Add the red wine vinaigrette.
Step 6: Toss until everything is well combined.
Tips For This Recipe
- To cut the tomato into wedges, you can slice the tomato in half from stem to bottom. Place the tomato cut-side up and then cut the halves into quarters to make the wedges.
- If you’re looking to make this salad look prettier, you can use various heirloom tomatoes in different colors!
- If you’re out of red onions, try using shallots in their place.
- If you’re out of basil, any fresh herb will work! Try using dill, parsley, tarragon, and oregano instead.
- Goat cheese, feta cheese, and bocconcini are also a great addition to this tomato salad. You can use vegan feta cheese as well!
Frequently Asked Questions
This easy no-cook salad keeps really well! Store the leftovers in an airtight container in the fridge for up to 3 days. Enjoy it straight from the refrigerator for a refreshing side. If there’s too much liquid in the salad the next day, feel free to drain it before serving. This recipe is not freezer-friendly.
This versatile salad goes with pretty much anything and everything! I love pairing it with my Carne Asada Tacos, Black Bean Burger, Chicken Paillard, and Hawaiian Chicken Skewers.
You most certainly can use a different type of tomato for this salad. Try using grape or cherry tomatoes, beefsteak tomato, or whatever tomatoes sold at your farmer’s market. However, I do not recommend using canned tomatoes in the salad.
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If you’ve tried this recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Tomato Salad
Ingredients
- 3 heirloom tomatoes cut into wedges
- ½ red onion sliced
- ¼ cup basil chopped
- Red Wine Vinaigrette Dressing to taste
Instructions
- Toss all ingredients in a mixing bowl, making sure everything is coated evenly.
Video
Notes
- To cut the tomato into wedges, you can slice the tomato in half from stem to bottom. Place the tomato cut-side up and then cut the halves into quarters to make the wedges.
- If you’re looking to make this salad look prettier, you can use various heirloom tomatoes in different colors!
- If you’re out of red onions, try using shallots in their place.
- If you’re out of basil, any fresh herb will work! Try using dill, parsley, tarragon, and oregano instead.
- Goat cheese, feta cheese, and bocconcini are also a great addition to this tomato salad. You can use vegan feta cheese as well!
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