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.

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

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.

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.

More summer salad recipes: