This Italian Tomato Salad is prepared with fresh beefsteak tomatoes, red onion, fresh herbs and a delicious vinegar dressing. Enjoy this refreshing summer salad as a light appetizer, snack, or side dish.
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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 Tomato and Habanero Salsa. The uses for these sweet, juicy fruits are endless.
Why You'll Love this Recipe
- Versatile side dish. Pair this simple salad with your favorite grilled protein or pasta for a complete, satisfying meal.
- Quick and easy. Have this tomato salad prepared in 10 minutes or less. Great for last-minute appetizers or side dish additions.
- Healthy. This vegan and gluten-free salad is full of fiber, vitamins, minerals, and healthy fats. It's a great way to enjoy the health benefits of eating salad without greens.
Ingredients and Substitutions
- tomatoes - Beef steak and heirloom tomatoes are the best tomatoes to use in 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 palatable texture and bright flavor. Curly parsley is much milder and coarser - leave this variety for garnishes.
- red wine vinegar - Balances the flavors in this salad with bright, tangy acidity.
See the recipe card below for the remaining ingredients and quantities.
Variations
- Substitute the red wine vinegar with white wine vinegar in a 1:1 ratio.
- Substitute the olive oil for avocado oil in a 1:1 ratio.
- 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.
- Use another variety of tomato, like cherry or determinate tomatoes, if needed. Feel free to use what you have growing in your summer garden.
- Add your favorite mozzarella to turn this tomato and onion salad into a caprese salad.
Instructions
- Prepare your ingredients. 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.
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.
Similarly, slice the onions thinly and uniformly. This will help evenly distribute them throughout your tomato salad and won't overpower the flavor. - Whisk together the dressing. 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. Enjoy immediately while cool with additional fresh basil, parsley and salt and pepper.
Recipe FAQs
I don't recommend it. Tomato salad is best served fresh right after tossing in the simple dressing. Similarly, tomatoes become mushy and less pleasant in texture once refrigerated. This tomato salad is best prepared right before enjoying.
Tomato salad does not need to be refrigerated or chilled before serving, but leftovers should be refrigerated. Note that this will diminish the texture and flavors of the salad, but sliced tomatoes will spoil if left at room temperature.
Enjoy leftovers within 2-3 days for best results. However, as previously mentioned, eating it fresh is always preferred. This tomato and onion salad recipe makes 6 servings, so if you are feeding a smaller crowd, adjust the ingredient measurements accordingly and make a smaller serving.
Top Tips
- Use fresh, ripe tomatoes. The tomatoes you use here will make or break the flavor of your tomato salad. Always use ripe, juicy tomatoes for the best tasting results.
- Use quality olive oil. The higher quality of the oil, the better tasting your Italian salad will be. Quality oil will be earthy, peppery, and smooth.
Serving Suggestions
This Italian tomato salad is best served as an appetizer or side dish. Here are a few main dish suggestions for pairing.
If you are planning to serve as an appetizer, here are a few more quick and simple salads you may also enjoy.
🍳Recipe
Italian Tomato Salad
Equipment
- Cutting board
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!
Notes
- Use fresh, ripe tomatoes. The tomatoes you use here will make or break the flavor of your tomato salad. Always use ripe, juicy tomatoes for the best tasting results.
- Use quality olive oil. The higher quality of the oil, the better tasting your Italian salad will be. Quality oil will be earthy, peppery, and smooth.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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