Why you’ll love this summer tomato salad
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.
If you like this recipe, you have to try this BLT pasta salad, and this strawberry poppyseed salad and this farro salad recipe.
Searching for more summer salad recipes? Easy macaroni salad / Mexican street corn salad / Spicy cucumber salad / Sun dried tomato pasta salad
Ingredients & substitutions
- Tomatoes – 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.
- Basil and parsley – 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.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this tomato salad
Arrange the tomatoes. Take your tomatoes, give them a quick rinse, and slice them into slices about ¼ inch thick. Arrange them neatly on a serving dish, making sure they’re spread out evenly. This will make it easier to dress and serve later.
Season. Drizzle some olive oil over the tomatoes, making sure each slice gets a bit. Then, sprinkle on the granulated garlic, followed by a pinch of salt and pepper to taste.
Serve. Before serving, sprinkle some fresh herbs over the top. It adds a nice pop of color and flavor. Doing this just before serving allows the herbs to stay fresh and vibrant, keeping their flavor and texture at their best.
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
- Arrange tomatoes on a serving dish.
- Drizzle with olive oil and season with garlic, salt & pepper.
- Sprinkle with herbs before serving.
