This Simple Tomato Salad is one of the easiest ways to use up ripe, juicy tomatoes when they’re at their peak. Whether they’re coming straight from the garden or picked up at the farmers’ market, this is the kind of recipe that lets the tomatoes do most of the work, and I absolutely love it! (And it’s SO easy to put together.) If you love fresh tomato recipes like this, my Chicken Caprese Salad is another easy summer favorite with plenty of ripe tomatoes and basil.
Ingredients & Substitutions
- Mixed Tomatoes: Use whatever looks best and is in season; beefsteak, heirloom, cherry, or grape tomatoes all work. A mix gives the best balance of sweetness and acidity.
- Kosher Salt: Helps draw out the natural juices from the tomatoes, which becomes the base of the dressing. Sea salt can also be used.
- Black Pepper: Adds a subtle bite and balances the sweetness of the tomatoes.
- Shallot: Adds a mild onion flavor without overpowering the salad. You can swap in thinly sliced red onion for a stronger bite.
- Garlic: Fresh minced garlic gives depth to the dressing. If needed, a small pinch of garlic powder can be used instead.
- Red Wine Vinegar: Brings brightness and tang. You can substitute white wine vinegar or apple cider vinegar for a slightly different flavor.
- Fresh Lemon Juice: Adds extra freshness and lifts the overall flavor of the salad. You can use all vinegar if preferred, but the lemon keeps it especially bright.
- Dijon Mustard: Helps emulsify the dressing and adds subtle sharpness. Whole-grain mustard also works for more texture.
- Extra-Virgin Olive Oil: Brings everything together and adds richness. Use a good-quality oil since the flavor really comes through here.
- Fresh Basil: Adds a fresh, aromatic finish. Tear just before adding to keep it from bruising and turning dark.
FAQs
Do I have to let the tomatoes sit with salt?
Yes, this step is key. Salting the tomatoes helps draw out their juices, which becomes the base of the dressing and adds a lot of flavor to the salad.
Can I make this tomato salad without vinegar?
Yes. You can skip the vinegar and use extra lemon juice instead. The flavor will be slightly softer and less tangy, but still fresh and bright.
Do I need to use both lemon juice and vinegar?
No, but using both gives the dressing a better balance. The vinegar adds depth while the lemon keeps everything tasting fresh and lively.
What are the best tomatoes to use?
Any ripe, in-season tomatoes work well. A mix of heirloom, beefsteak, cherry, and grape tomatoes gives the best combination of sweetness, juiciness, and texture.
Can I add cheese or other mix-ins?
Yes. Fresh mozzarella, feta, or shaved parmesan all work well. You can also add cucumbers or avocado for extra freshness and texture.
Can I skip the Dijon mustard?
You can, but the Dijon helps bring the dressing together and adds a subtle sharpness. Without it, the salad will still taste fresh but slightly simpler.
How to Store Simple Tomato Salad
Refrigerator: Store leftover tomato salad in an airtight container in the refrigerator for up to 1 day. The tomatoes will continue to release juices as they sit, so the texture will soften over time.
Best practice: For the freshest texture and flavor, enjoy this salad the same day it’s made. If storing, give it a gentle stir before serving and adjust with a pinch of salt or a drizzle of olive oil if needed.
Simple Tomato Salad
Ingredients
- 2 to 3 pounds mixed tomatoes, beefsteak, heirloom, cherry, grape (whatever is ripe and in season)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ¼ cup shallot, thinly sliced
- ½ teaspoon garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- ⅓ cup fresh basil leaves, loosely packed, torn
Instructions
- Slice large tomatoes into wedges and halve smaller cherry or grape tomatoes. Add them to a large bowl.
- Sprinkle with ½ teaspoon kosher salt and gently toss. Let sit for 10 to 15 minutes to release their juices.
- Add the black pepper, shallot, garlic, red wine vinegar, lemon juice, and Dijon mustard directly to the bowl. Stir gently to combine with the tomato juices.
- Slowly drizzle in the olive oil while tossing to coat everything evenly.
- Add the torn basil and gently mix again. Taste and adjust salt or pepper as needed.
- Let the salad sit for another 10 to 15 minutes at room temperature to allow the flavors to develop.
- Finish with a pinch of kosher salt and extra black pepper before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
