Tomato Salad Recipe


4 ripe tomatoes

1 1/2 cup halved grape or cherry tomatoes

¼ cup thinly sliced red onion

2 cloves minced garlic

1 ½ tablespoons chopped fresh herbs like basil thyme, or parsley (see notes about dried herbs)

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

Kosher salt and freshly ground black pepper to taste



In a large bowl, combine the tomatoes, red onion, garlic, and fresh herbs.

Drizzle with olive oil and vinegar; toss gently to coat. Sprinkle with salt and freshly ground black pepper to taste. Let the salad rest for 15-20 minutes before serving.


Other vinegars to use include balsamic vinegar, white wine vinegar, and champagne vinegar.

If possible, use fresh herbs. Once tossed, let the Tomato Salad sit for 15-20 minutes so all the flavors meld. Serve this dish at room temperature.

For added texture, include more vegetables like avocado chunks, cucumber slices, or blanched asparagus.

Store leftovers in an airtight container in the refrigerator for up to 3 days.


Calories: 132kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 13mg | Potassium: 438mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1338IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

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