This bright Tomato Basil Salad is one of the most refreshing summer salads featuring season's best ripe tomatoes, fresh sweet Italian basil, spicy red onion tossed in flavorful light Balsamic dressing that's simply hard to resist. Perfect to serve for a lunch, or side to delicious mains or dinner.
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Why you will love this salad?
Crafted from the finest ingredients, this garden fresh tomato basil salad with balsamic vinegar dressing speaks pure summer in bowl. Packed with wonderful flavor, texture and aroma, this summer side dish is simply delicious.
The combo of fresh basil with tomato is a divine match that can never grow old in any dish. From soups to pastas, sandwiches, or salads (like this one or marinated tomatoes and heirloom tomato salad), the tomato and basil pairing is one of its best kind.
This is our go-to salad whenever I have juicy, ripe summer produce of garden fresh tomatoes and basil with me. Making this recipe is no rocket science! It's only a classic combination of fresh flavors and quality ingredients.
This Tomato Basil salad recipe:
- is quick, and easy-to-make.
- takes less than 10 minutes of active time.
- is healthy, tasty, versatile and loaded with gourmet flavor.
- uses only handful of ingredients to give you the best salad.
- can be prepped up ahead of time.
- is low in carbs, gluten-free and of course vegan.
- can easily be made for a larger crowd and you can customize it with various add-ins.
- is great for all occasions, parties, BBQ or holidays.
- is sure to become your family favorite.
So, without wasting much time, head on to your kitchen and make this very delicious summer side salad of your dream for your next meal! You will love it!
Ingredients
This tomato onion basil salad recipe uses just few ingredients which you can simply count on fingers.
Tomato: Firm, sweet and juicy ripe tomatoes is what you need in this recipe. Here, I am using meaty and flavorful beefsteak tomatoes cut in wedges, you can dice them in chunks though. You can use other heirloom varieties, Campari, grape or cherry tomatoes (halve them) and even roma tomatoes, if you like.
Fresh Basil: As I said before, basil and tomato are best friends forever in summer salads. These two together brings so much flavor in the recipe as long they are good quality and fresh. If you can't find fresh basil, you can use dried basil in a pinch, though. However, fresh basil hands down always!
Red Onion: This adds wonderful sharp flavor, and crunch to the salad. Feel free to use sliced green onions, sweet yellow or white onion and even shallots, if you like.
For Salad Dressing
- Olive Oil: A good quality cold pressed extra virgin olive oil when combined with tomato and basil will give robust flavor to the recipe. Say 'NO" to cheap quality olive oil in salads pretty please!
- Vinegars: A mix of Balsamic and apple cider vinegar adds nice sweetness and tang together in the dressing. Be sure to use good quality vinegars only for your salad dressings.
- Garlic: Using fresh garlic brings out great flavor to this recipe. You can add ¼ teaspoon garlic powder instead of fresh.
- Salt and Pepper: Season to your taste!
How to make a good Tomato Basil Salad?
Prepping up:
- Rinse, pat dry the tomatoes, and cut in wedges or in bite sized chunks.
- Peel and slice the red onion. Tip: If you would like to remove some bite and sharpness, then soak the sliced onion in cold water for 10 minutes (drain the water) before tossing into the salad.
- To cut fresh basil into strips (chiffonade), stack the leaves on top of each other starting with largest leaf at the bottom. Now, roll the stacked leaves tightly and using a sharp knife cut the rolled leaves into thin strips (ribbon). Gently separate the ribbons and use.
Make the salad dressing:
- In a small jar or a bowl, add 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon balsamic vinegar, 1 clove of minced or pressed garlic, salt and freshly ground pepper.
- Shake the jar (with the lid closed) or whisk everything together until well combined. Set it aside.
Toss the salad:
Now, add sliced (or diced) tomatoes in a large bowl along with sliced red onion and basil ribbons. Pour the prepared dressing over salad and give a gentle to coat well.
Allow the tomato and basil salad to rest at room temperature for to marinate for 10 minutes. Top with some more fresh basil leaves and serve as a side with main meal or top on bruschetta, crostini, chicken, rice, or pasta.
Tip: You can use slotted spoon to serve the salad as you may want to filter out a bit of liquid built up at the bottom of the bowl. Do not discard that flavorful liquid; use in pasta, soups, or simply dip your toasted sourdough or any crusty bread in it and enjoy as a snack 😉 !
Expert Tips
- Choose firm ripe tomato that is juicy and meaty - beefsteak, heirloom, cherry or grape tomatoes, plum (roma)tomato will work great for this recipe.
- Avoid cutting the tomato into very small pieces to prevent from turning into salsa.
- Using fresh basil is highly recommended.
- Quality of an olive oil make or break the salads. Ensure using good quality cold pressed extra virgin olive oil for a delectable tomato and basil flavor together.
- Go for the best quality vinegars to build your salad.
- Allow the salad to rest for few minutes before serving as this process will intensify the flavor giving out the best taste.
FAQs - Variations and Storage
Feel free to add more veggies like, bell peppers, roasted corn, or fruits like avocado, strawberries, peaches or watermelon cubes.
For delicious mediterranean flavor, try adding cucumber, olives and feta cheese.
If you love a cheesy treat, then you can add some mini mozzarella balls, sliced or chopped fresh mozzarella to enjoy caprese style salad or add cream filled burrata as these pairs perfect with both, tomato and basil.
Go on ahead with adding drained chickpeas or white beans for plant based protein meal or toss in some crusty bread or croutons for a stand-alone salad meal.
Tossing the salad with dressing just before serving is always the best! You can prep-up every thing a day ahead and refrigerate in an airtight container for day.
Store the leftover salad in tightly sealed box for up to 2 days in the fridge.
Serving ideas
Having loads of Italian flavors, this classic tomato salad with basil goes great as a side with any kind of pasta dishes! Serve this salad alongside crusty bread and Chicken Alfredo Pasta, or Tomato Spinach Pasta.
Toast your favorite crusty ciabatta, baguette or sourdough slices in olive oil, spoon some basil pesto over and top with this delicious salad and poached egg for a nice hearty breakfast, light meal or as snack.
Serve this next to grilled chicken, baked salmon, meatballs, or shrimp. Try it with frittata or top it over quinoa, along with sautéed broccolini or roasted vegetables like asparagus, potatoes or cauliflower and baked chicken to build a wholesome brunch or lunch bowl meal.
My favorite way to enjoy this salad is with toasted crusty bread and vegetable soup or green pea soup.
More delicious Salads for you
If you made the recipe for my Tomato Salad with Basil, please be sure to rate and review it below!
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📖 Recipe
Tomato Basil Salad Recipe
Ingredients
- 3 large Ripe Beefsteak Tomatoes (cut into wedges or diced)
- ½ Red Onion (Sliced)
- 25-30 Fresh Basil Leaves (chopped chiffonade)
For Salad Dressing
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Balsamic Vinegar
- 1 Garlic clove (minced or pressed)
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Black pepper
Instructions
- In a small bowl or a jar, add the salad dressing ingredients and whisk or shake until well combined.
- Add tomatoes (cut into wedges), sliced red onion, and chopped basil chiffonade in a large bowl.
- Pour the prepared balsamic dressing over the salad and toss gently to coat. Cover and let it sit at room temperature to marinate for 10-15 minutes.
- Dish out, top with some fresh basil and serve as a salad, side dish or top on bruschetta, crostini, or serve with chicken, and pasta.
Notes
- Choose firm ripe tomato that is juicy and meaty - beefsteak, heirloom, campari, cherry or grape tomatoes, plum(roma) tomato will work great for this recipe.
- Avoid cutting the tomato into very small pieces to prevent from turning into salsa.
- Using fresh basil is highly recommended.
- Go for the best quality olive and and vinegars to build your salad.
- Allow the salad to rest for few minutes before serving as this process will intensify the flavor of tomato and basil.
- Store the leftover salad in tightly sealed box for up to 2 days in the fridge.
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