This light and easy tomato salad is full of bright, fresh flavor. Serve it plain or customize with add-ins to suit your meal.
I have been making this salad since I was a child. My father would return from the farmers market with bags of ripe tomatoes—more than we could eat in a day—so I learned early how to turn abundance into something simple and delicious. I would chop the tomatoes, mix them with a few basic ingredients, and share the salad with neighbors so nothing went to waste.
Tomatoes can be slippery to cut, especially when they’re perfectly ripe. For the cleanest slices and the least squishing, use a serrated knife rather than a smooth blade; it grips the skin and cuts through the flesh with less pressure.
This salad keeps well in the refrigerator for a couple of days, though it’s best on the first day when the tomatoes are freshest. It’s a great side for summer barbecues, picnics, or light lunches. To make it more substantial, sprinkle on crumbled feta, toss in chickpeas, or add canned tuna for extra protein. For a meatier version with bold flavor, small pieces of grilled or pan-fried pastrami work wonderfully. You can also bulk it up with diced cucumbers, bell peppers, or fresh herbs for more texture and color.
The dressing is intentionally simple—vinegar, salt, and extra virgin olive oil—so the tomato flavor remains the star. Taste and adjust the seasoning before serving; sometimes a pinch more salt or a bit more olive oil makes all the difference. Letting the salad sit for 10–15 minutes before serving allows the flavors to meld and the onion to mellow.
Simple Tomato Salad
Ingredients
- ½ pint red cherry or grape tomatoes, halved
- ½ pint yellow cherry or grape tomatoes, halved
- ¼ red onion, finely diced
- 2 tsp vinegar
- 1 tsp salt
- 2 tsp extra virgin olive oil
Instructions
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Place all ingredients in a bowl. Toss gently to combine, taking care not to mash the tomatoes. Let the salad rest for 10–15 minutes before serving so the flavors can meld.
Notes
Storage: Store the salad in an airtight container in the refrigerator for up to two days. Keep in mind that tomatoes release juice as they sit, so the texture will soften over time. If you plan to store leftovers, you may wish to add delicate mix-ins like fresh herbs or cheese just before serving.
Serving suggestions: This salad pairs well with grilled meats, roasted fish, sandwiches, or toasted bread. It makes a bright, seasonal side dish for picnics, potlucks, and light family meals.
Recipe by Faigy Murray | mykitchenmystudio