This Italian Tomato Salad is loaded with juicy beefsteak tomatoes, red onion, fresh herbs and a simple red wine vinegar dressing. It's a peak summer side dish-sweet, tangy, bright, and so simple you'll make it all season long.
There is nothing better than cooking with fresh summer tomatoes straight from the garden in the summer. Beefsteak and heirloom tomatoes are perfect here because they hold their shape when sliced and have that sweet, meaty flavor that makes tomato salads worth eating. Pair this with Grilled Zucchini Salad and St. Louis Pork Ribs for a full summer spread, or serve it alongside Panzanella Toscana with crusty bread to soak up the dressing.
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Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Substitute red wine vinegar with white wine vinegar or lemon juice.
- Finely dice the red onion for a more subtle flavor, or soak the sliced red onions in water for 30 minutes. This will help mute their sharp, pungent flavor. You can also use shallots in their place.
- Use another variety of tomato, like cherry tomatoes, if needed. Feel free to use the produce from your summer garden.
How to Make Beefsteak Tomato Salad
Step 1
Gently slice your tomatoes into wedges, thinly slice the red onion, and chop the parsley and basil. Prepare the ingredients right before serving to keep them fresh, crisp, and vibrant.
Step 2
In a small bowl, combine the oil, red wine vinegar, minced garlic and salt and pepper. Adjust ingredients to taste. Pour dressing over the salad and toss to combine.
Sarah's Top Tips
- Use fresh beefsteak tomatoes. The tomatoes you use will make or break the flavor of your tomato salad. Always use ripe, juicy tomatoes for the best-tasting results.
- Use quality extra-virgin olive oil. The higher the quality of the oil, the better-tasting your salad will be. Quality oil will be earthy, peppery, and smooth.
- Slice with a serrated knife. A dull blade will squish the tomatoes instead of cutting clean slices.
- Prepare the ingredients right before serving to keep them fresh, crisp, and vibrant.
Serving Suggestions
Serve this Italian beefsteak tomato salad right after tossing with the dressing. Top with flaky sea salt and serve with crusty bread to soak up the juices. It pairs well with cast iron burgers, lemon pepper chicken thighs, or juicy grilled chicken breasts.
Storage
Enjoy leftovers within 2-3 days. However, eating it fresh is always preferred.
Note that refrigeration will diminish the texture and flavors of the salad, but sliced tomatoes will spoil if left at room temperature.
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Italian Beefsteak Tomato Salad
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Ingredients
- 3 beefsteak or heirloom tomatoes, cut into wedges
- ½ red onion, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, torn or chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
Instructions
- Begin by preparing your ingredients: cut the tomatoes into wedges, slice the onion, chop the parsley and tear or chop the basil. Add the tomatoes, onion and herbs to a large bowl.3 beefsteak or heirloom tomatoes, ½ red onion, 2 tablespoons fresh parsley, 2 tablespoons fresh basil
- In a small bowl add the olive oil, red wine vinegar, salt, black pepper and garlic. Mix to combine.3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon salt, ½ teaspoon black pepper, 2 garlic cloves
- Pour the dressing over the salad, toss and enjoy!
Sarah's Tips
- Dress the salad right before serving as tomatoes release liquid when salted and will make it watery.
- Make ahead: Prep components separately up to 2 hours before. Keep sliced tomatoes at room temperature, not in the fridge.
- Refrigerate for up to 2 days. They'll be softer and have more liquid but still taste good.
Tools I Use for This Recipe
- Cutting board
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