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Salads

Summer Tomato Salad

This beautiful, summer tomato salad is the perfect warm-weather side dish, and it only takes about five minutes to make. Rather than chopping the tomatoes, they’re arranged on a plate to create a side dish that will definitely impress dinner guests.

Sliced, summer tomato salad topped with herbs and olive oil, in a shallow white bowl with a striped napkin next to it, on a light gray background

Tomato salad hasn’t always been a favorite of mine. I was much more a tomato-mozzarella salad fan, and I definitely do miss my mozzarella since going dairy free. But, somewhere along the way, I found a new appreciation for a simple tomato salad. This summer tomato salad is inspired by a side dish we had while visiting Marc’s great-uncle in France a few years back. I loved how flavorful, yet simple it was and I’ve been making it like this ever since.

Sliced, summer tomato salad topped with herbs and olive oil, in a shallow white bowl with a striped napkin next to it, on a light gray background

Which tomatoes should I use to make this salad?

To make this summery tomato salad, I used vine-ripened tomatoes. On-the-vine tomatoes are my usual choice, especially when it’s not tomato season, because they’re the most flavorful. They’re more flavorful because they’re actually allowed to ripen on the vine, as opposed to being picked before they’re ready and artificially ripened. They do tend to be a bit more expensive, but I think it’s worth it. If it’s the middle of the summer, you can really use any tomatoes you want.

Sliced, summer tomato salad topped with herbs and olive oil, in a shallow white bowl with a striped napkin next to it, on a light gray background

Do I have to use basil and parsley to make tomato salad?

Nope. You can use any fresh or dried herbs you want, but basil has always paired really nicely with tomatoes. It’s a classic combination for a reason, but you could also do a fresh chives, oregano, mint, dill, cilantro. I would recommend picking one and pairing it with parsley or going for an Italian herbs blend if you’re using dried. You’ll want to use considerably less if you’re using dried. I usually just pinch and sprinkle when I do that, and it should be about the same amount as you add of salt & pepper.

Sliced, summer tomato salad topped with herbs and olive oil, in a shallow white bowl with a striped napkin next to it, on a light gray background

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Here’s what you’ll need to make this summer tomato salad:

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Sliced tomato salad topped with herbs and olive oil, in a shallow white bowl with a striped napkin next to it, on a light gray background

Summer Tomato Salad

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

  • 4 – 5 on-the-vine tomatoes, sliced
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon granulated garlic
  • Salt & pepper
  • 6 fresh basil leaves, chopped*
  • Fresh parsley, chopped (optional)

Instructions

  1. Arrange tomatoes on a serving dish.
  2. Drizzle with olive oil and season with garlic, salt & pepper.
  3. Sprinkle with herbs before serving.

Notes

*Dried basil can be substituted, but only about 1/4 – 1/2 teaspoon would be needed.

 


Nutrition
  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

More great summer salads:

  • Reply
    Lynn H
    February 14, 2013 at 5:11 am

    Stopping by from Memories by the Mile! Wonderful Salad! Looks so good and refreshing! Lynn H Turnips 2 Tangerines

  • Reply
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