This fresh tomato salad is the perfect way to use an abundant summer harvest. Made with ripe heirloom or beefsteak tomatoes, red onion, garlic and fresh basil, it comes together in minutes and is irresistible served with crusty bread to soak up the juices.
Fresh Tomato Salad Recipe
Nothing compares to garden-fresh tomatoes at the peak of summer. When your plants are overflowing, this simple tomato salad is a family favorite for using up a large batch at once. The ingredients are straightforward: juicy tomatoes, thinly sliced red onion, minced garlic, torn basil and a quality extra-virgin olive oil. Serve it as a refreshing side with anything off the grill, or make a light meal out of it with a slice of crusty sourdough.
Why This Tomato Salad Is Our Summer Tradition
This is my husband Tommy’s go-to summer dinner, especially on nights when it’s too hot to cook. We grab a loaf of crusty bread or sourdough—sometimes grilling or toasting it and rubbing with a cut garlic clove—then pile on the tomato salad and use the bread to mop up the bright, savory juices. It’s simple, satisfying and deliciously messy.
- The best of summer: This salad highlights ripe heirloom or beefsteak tomatoes, celebrating their sweet, concentrated flavor.
- Easy dinner for hot days: Ready in minutes with no oven or stovetop required.
- Perfect for pairing: It complements grilled chicken, pork chops, turkey burgers and many other summer mains.
Ingredients You’ll Need
Below are the ingredients used for this fresh summer tomato salad. Exact measurements are included in the ingredient list further down.
- Heirloom or beefsteak tomatoes: Ideal for their texture and flavor—use a mix of colors if you have them.
- Red onion: Adds crispness and a bright, savory bite.
- Fresh basil: Classic with tomatoes—use plenty for fragrance and flavor.
- Extra-virgin olive oil: Use a good-quality EVOO; its flavor comes through in this simple dressing.
- Garlic: Minced for a gentle, savory lift—tomato acidity softens its sharpness.
- Kosher salt and freshly ground black pepper: Generous seasoning is essential to bring out the tomatoes’ sweetness.
- Crusty bread (optional): For soaking up the juices—highly recommended.
How to Make Fresh Tomato Salad
This salad is built in three easy steps: combine, rest, and toss. Letting it sit briefly at room temperature draws out the tomato juices, which blend with the oil and make a delicious dressing.
- Combine the ingredients: Add the tomatoes, red onion, basil, olive oil and garlic to a large bowl. Season generously with kosher salt and freshly ground black pepper.
- Let it rest: Leave the salad at room temperature for about 20 minutes so the tomatoes release their juices and the flavors meld.
- Toss and serve: Give the salad a final toss, divide into bowls and serve with crusty bread to soak up the dressing.
Tomato Salad
Ingredients
- 5 large (or about 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 freshly ground black pepper, to taste
- Good crusty bread, for serving (optional)
Instructions
- In a large bowl, combine the tomatoes, red onion, chopped basil, olive oil and minced garlic. Season liberally with kosher salt and freshly ground black pepper.
- Let the mixture rest at room temperature for about 20 minutes so the tomatoes release their juices and the flavors meld. The juices combine with the oil to form a light dressing.
- When ready to serve, give the salad a final toss, divide into four bowls and enjoy with crusty bread if desired.
Nutrition
Serving: 2 cups • Calories: 86.5 kcal • Carbohydrates: 12.5 g • Protein: 2 g • Fat: 4 g • Saturated Fat: 0.5 g • Sodium: 21.5 mg • Fiber: 3 g • Sugar: 1 g
Tips from Gina’s Test Kitchen
- Use the best tomatoes you can find: The salad shines when tomatoes are ripe and juicy—farmers’ market or garden tomatoes are ideal.
- Don’t refrigerate before serving: Cold storage dulls tomato flavor and can make them mealy; serve at room temperature.
- Season generously: Salt enhances the tomato flavor and helps draw out the juices that become the salad’s dressing—perfect for dipping bread.
Variations
- Add fresh mozzarella for a Caprese-style salad.
- Toss in sliced cucumbers for extra crunch and freshness.
- Drizzle a little balsamic vinegar or a balsamic glaze for sweetness and depth.
- Stir in diced avocado for a creamy texture.
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 salad is best the day it’s made, but leftovers will keep in an airtight container in the refrigerator for up to 2 days. Remove from the fridge and bring to room temperature before serving to restore flavor and texture.
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