This Simple Tomato Salad is fresh, juicy, bright, and one of the easiest ways to enjoy ripe in-season tomatoes. Made with mixed tomatoes, shallots, garlic, basil, olive oil, lemon juice, red wine vinegar, and Dijon mustard, this salad lets the natural flavor of the tomatoes shine.
It is the perfect summer side dish for cookouts, grilled meats, pasta dinners, picnics, or a light lunch with crusty bread. The secret is salting the tomatoes first. As they sit, they release their natural juices, which become part of the dressing and make the salad extra flavorful.
This is a simple recipe, but when tomatoes are sweet, ripe, and juicy, simple is exactly what works best.
Why You’ll Love This Tomato Salad
This salad is easy, fresh, and full of flavor.
You’ll love it because it is:
- Ready in about 15 minutes
- Made with fresh seasonal tomatoes
- Light, bright, and refreshing
- Perfect for summer meals
- Easy to customize
- Naturally vegetarian and gluten-free
- Great with grilled chicken, steak, fish, or pasta
- Made with a simple homemade vinaigrette
What Makes This Tomato Salad So Good?
The tomatoes are the star of the dish. Instead of covering them with a heavy dressing, this recipe uses their own juices as the base of the vinaigrette.
A little salt pulls out the tomato juices, then shallot, garlic, vinegar, lemon juice, Dijon mustard, olive oil, and basil are added right into the bowl. The result is a bright, savory, slightly tangy tomato salad with a fresh herb finish.
Recipe Summary
Prep Time: 15 minutes
Resting Time: 10–15 minutes
Total Time: 15–30 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American / Summer
Ingredients
- 2 to 3 pounds mixed tomatoes, such as beefsteak, heirloom, cherry, or grape tomatoes
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ¼ cup thinly sliced shallot
- ½ teaspoon minced garlic
- 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 and torn
Ingredient Notes
Tomatoes
Use the ripest tomatoes you can find. Beefsteak, heirloom, cherry, grape, or garden tomatoes all work well. A mix of sizes, colors, and textures makes the salad even better.
Kosher Salt
Salt helps draw the juices out of the tomatoes. These juices mix with the dressing and create a flavorful base.
Black Pepper
Freshly ground black pepper adds a gentle bite and balances the sweetness of the tomatoes.
Shallot
Shallot adds mild onion flavor without overpowering the salad. Thinly sliced red onion can be used for a stronger flavor.
Garlic
Fresh garlic gives the dressing depth. Use a small amount so it does not overpower the tomatoes.
Red Wine Vinegar
Red wine vinegar adds tang and brightness. White wine vinegar or apple cider vinegar also works.
Lemon Juice
Fresh lemon juice makes the salad taste extra fresh and lively.
Dijon Mustard
Dijon mustard helps bring the dressing together and adds subtle sharpness.
Extra-Virgin Olive Oil
Use good-quality olive oil because the flavor comes through in this simple salad.
Fresh Basil
Fresh basil adds a sweet, fragrant finish. Tear the basil just before adding it so it stays fresh and bright.
How to Make Simple Tomato Salad
Step 1: Slice the Tomatoes
Cut large tomatoes into wedges.
Halve cherry or grape tomatoes.
Add all tomatoes to a large mixing bowl.
Step 2: Salt the Tomatoes
Sprinkle the tomatoes with ½ teaspoon kosher salt.
Gently toss to coat.
Let the tomatoes sit for 10–15 minutes so they release their juices.
Step 3: Add the Dressing Ingredients
Add black pepper, shallot, garlic, red wine vinegar, lemon juice, and Dijon mustard directly to the bowl with the tomatoes and their juices.
Gently stir to combine.
Step 4: Add the Olive Oil
Slowly drizzle in the olive oil while gently tossing the tomatoes.
This helps coat everything evenly.
Step 5: Add the Basil
Add the torn fresh basil.
Gently mix again.
Taste and adjust with more salt or pepper as needed.
Step 6: Rest and Serve
Let the salad sit at room temperature for another 10–15 minutes so the flavors can develop.
Finish with a pinch of salt and extra black pepper before serving.
Tips for the Best Tomato Salad
Use ripe, in-season tomatoes.
Salt the tomatoes and let them rest before adding the rest of the dressing.
Do not skip the tomato resting step.
Use fresh lemon juice, not bottled, for the brightest flavor.
Tear basil by hand instead of chopping it too early.
Use a good extra-virgin olive oil.
Serve at room temperature for the best flavor.
Avoid overmixing so the tomatoes stay intact.
Do I Have to Salt the Tomatoes First?
Yes, this step makes a big difference. Salting the tomatoes pulls out their natural juices, and those juices become part of the dressing.
It gives the salad more flavor and keeps the dressing from tasting separate from the tomatoes.
What Are the Best Tomatoes for Tomato Salad?
The best tomatoes are ripe, juicy, and in season.
Good options include:
- Heirloom tomatoes
- Beefsteak tomatoes
- Cherry tomatoes
- Grape tomatoes
- Roma tomatoes
- Garden tomatoes
- Farmers’ market tomatoes
A mix of tomato varieties gives the best texture and flavor.
Easy Variations
Tomato Mozzarella Salad
Add fresh mozzarella pearls or torn mozzarella.
Tomato Feta Salad
Add crumbled feta for a salty, tangy finish.
Tomato Cucumber Salad
Add sliced cucumbers for crunch.
Tomato Avocado Salad
Add diced avocado just before serving.
Tomato Parmesan Salad
Top with shaved parmesan.
Spicy Tomato Salad
Add red pepper flakes or thinly sliced jalapeño.
Caprese-Style Tomato Salad
Add mozzarella and extra basil, then finish with balsamic glaze.
What to Serve with Tomato Salad
This simple tomato salad pairs well with so many meals.
Serve it with:
- Grilled chicken
- Steak
- Burgers
- Grilled fish
- Salmon
- Pasta
- Garlic bread
- Crusty bread
- Roasted potatoes
- Rice dishes
- Quiche
- Sandwiches
- Barbecue meals
- Picnic spreads
Make Ahead Instructions
This salad tastes best the day it is made.
You can slice the shallot and prepare the dressing ingredients ahead of time, but wait to cut and salt the tomatoes until closer to serving.
For the freshest flavor, add the basil right before serving.
Storage Instructions
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.
Before serving leftovers, stir gently and add a small drizzle of olive oil or a pinch of salt if needed.
Frequently Asked Questions
Can I make tomato salad without vinegar?
Yes. Use extra lemon juice instead. The flavor will be softer and less tangy, but still fresh.
Do I need both lemon juice and vinegar?
No, but using both gives the salad better balance. Vinegar adds depth, while lemon juice adds freshness.
Can I skip Dijon mustard?
Yes. The salad will still taste good, but Dijon helps the dressing come together and adds a little sharpness.
Can I add cheese?
Yes. Fresh mozzarella, feta, goat cheese, or parmesan all work well.
Can I use red onion instead of shallot?
Yes. Red onion has a stronger flavor, so slice it thinly.
Can I make this ahead of time?
This salad is best fresh, but it can be made a few hours ahead. Add basil right before serving.
How long does tomato salad last?
It is best the same day, but leftovers can be refrigerated for up to 1 day.
Recipe Card
Simple Tomato Salad
A fresh and easy tomato salad made with ripe tomatoes, shallot, garlic, basil, olive oil, lemon juice, red wine vinegar, and Dijon mustard. Perfect as a summer side dish.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
- 2 to 3 pounds mixed tomatoes, beefsteak, heirloom, cherry, or grape
- 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 and torn
Instructions
- Slice large tomatoes into wedges and halve cherry or grape tomatoes.
- Add tomatoes to a large bowl.
- Sprinkle with kosher salt and gently toss.
- Let sit for 10–15 minutes to release juices.
- Add black pepper, shallot, garlic, red wine vinegar, lemon juice, and Dijon mustard.
- Gently stir to combine with the tomato juices.
- Slowly drizzle in the olive oil while tossing.
- Add torn basil and gently mix again.
- Taste and adjust with more salt or pepper.
- Let sit for another 10–15 minutes at room temperature for the best flavor.
- Finish with extra salt and black pepper before serving.
Notes
Use ripe, in-season tomatoes for the best flavor.
Do not skip the salting step.
Serve at room temperature for the best taste.
Add basil just before serving.
Store leftovers in the refrigerator for up to 1 day.
Nutrition Estimate
Per serving:
- Calories: 127
- Carbohydrates: 10g
- Protein: 2g
- Fat: 9g
- Fiber: 3g
- Sugar: 6g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
This Simple Tomato Salad is fresh, colorful, juicy, and perfect for warm-weather meals. It uses basic ingredients, but the flavor is bright and delicious because ripe tomatoes do most of the work.
Serve it as a quick side dish, a light lunch with bread, or a fresh addition to your summer dinner table.