Italian Beefsteak Tomato Salad
This juicy Italian beefsteak tomato salad is made with fresh tomatoes, red onion, basil, and a tangy vinegar dressing. A refreshing summer salad perfect as a light appetizer, side dish, or snack.
Servings: 6 Servings
Calories: 68.56kcal
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.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!
Video
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 68.56kcal | Carbohydrates: 1.41g | Protein: 0.25g | Fat: 7.03g | Saturated Fat: 0.97g | Polyunsaturated Fat: 0.74g | Monounsaturated Fat: 5.12g | Sodium: 389.26mg | Potassium: 30.09mg | Fiber: 0.27g | Sugar: 0.41g | Vitamin A: 148.67IU | Vitamin C: 2.9mg | Calcium: 8.14mg | Iron: 0.21mg
