This Italian Tomato Salad is loaded with fresh tomatoes, red onion, fresh herbs and a delicious vinegar dressing. Enjoy this refreshing summer salad as a light appetizer, snack, or side dish.
There is nothing better than cooking with fresh summer tomatoes straight from the garden in the summer. There are so many simple ways to use them, like this easy tomato salad, Strawberry Tomato Salad, Baked Halibut with Tomatoes, Quinoa and Black Bean Salad, and fresh salsas like my Roasted Habanero and Tomato Salsa. The uses for these sweet, juicy fruits are endless.
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Why You'll Love this Recipe
- Great side dish. Pair this fresh tomato salad with your favorite grilled chicken or pasta for a complete, satisfying meal.
- Quick and easy. Have this simple salad prepared in 10 minutes or less. Great for last-minute appetizers or side dish additions. Pair it with my Grilled Zucchini Salad and St. Louis Pork Ribs for the perfect summer spread.
- Vegan and gluten-free. This tomato salad is naturally vegan and gluten-free so almost everyone can enjoy it.
Ingredients
- Tomatoes. Beefsteak and heirloom tomatoes are the best tomatoes to use in a tomato salad because they are hearty, juicy, and sweet.
- Red onion. A very common salad onion, raw red onion gives this salad a sharp bite to balance the sweetness in the tomatoes. Adjust the amount called for to taste.
- Parsley. Use Italian flat-leaf parsley for the best texture and bright flavor. Curly parsley is much milder and coarser and is best used as a garnish.
- Red wine vinegar. Balances the flavors in this salad with bright, tangy acidity.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Substitute the 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 what you have growing in your summer garden.
- Add your favorite mozzarella and fresh basil leaves to turn this into a Caprese salad.
How to Make Marinated 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 the ingredients 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 tomato and onion salad and toss to marinate.
Sarah's Top Tips
- Use fresh, vine-ripened 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.
- Prepare the ingredients right before serving to keep them fresh, crisp, and vibrant.
- When slicing tomatoes, use a serrated knife. If you use a dull knife or a knife without a serrated edge, you'll put too much pressure on the tomatoes. This will squish the juicy interior and flatten the tomatoes.
Serving
This Italian tomato salad recipe is best served as an appetizer or side dish right after tossing with the dressing alongside Panzanella Toscana. It's great topped with flakey sea salt and crusty bread to soak up the juices. Try it with cast iron burgers or lemon pepper chicken thighs.
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.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
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Italian Tomato Salad
See the full post for extra tips and photos
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.
- In a small bowl add the olive oil, red wine vinegar, salt, black pepper and garlic. Mix to combine.
- Pour the dressing over the salad, toss and enjoy!
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Sarah's Tips
- Use fresh, vine-ripened 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.
- Prepare the ingredients right before serving to keep them fresh, crisp, and vibrant.
- When slicing tomatoes, use a serrated knife. If you use a dull knife or a knife without a serrated edge, you'll put too much pressure on the tomatoes. This will squish the juicy interior and flatten the tomatoes.
- 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.
KITCHEN TOOLS NEEDED
- Cutting board
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