Celebrate the vibrant flavors of the season with this refreshing Summer Tomato Salad, a quick and easy no-cook recipe that's ready in just 15 minutes! Bursting with juicy, ripe tomatoes, sweet red onions, and aromatic fresh basil, this dish is tossed in a simple yet irresistible vinaigrette of extra virgin olive oil and balsamic vinegar. Perfect as a light meal or a flavorful side dish, this salad can be elevated with creamy mozzarella or tangy feta for added richness. Whether you're hosting a backyard barbecue or enjoying a laid-back weeknight dinner, this colorful, garden-fresh salad is a must-have on your summer table!
Scan with your phone to download!
Wash and pat dry the tomatoes. Slice them into wedges or thick rounds, depending on your preference, and place them in a large serving bowl.
Peel and thinly slice the red onion into half-moons. Add the onions to the bowl with the tomatoes.
Stack the basil leaves, roll them into a tight cylinder, and slice thinly to create chiffonade ribbons. Sprinkle the basil over the tomatoes and onions.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to create the vinaigrette.
Drizzle the vinaigrette over the salad and gently toss everything to coat evenly.
If using fresh mozzarella or feta, crumble or tear it into small pieces and scatter it over the salad.
Serve immediately as a side dish or enjoy on its own as a light meal. Refrigerate leftovers for up to 1 day.
Serving size | (233.2g) |
---|
Amount per serving | % Daily Value* |
---|---|
Calories | 750.7 |
Total Fat 67.7g | 0% |
Saturated Fat 23.1g | 0% |
Cholesterol 85.5mg | 0% |
Sodium 1396.4mg | 0% |
Total Carbohydrate 10.7g | 0% |
Dietary Fiber 1.2g | 0% |
Total Sugars 7.0g | |
Protein 26.4g | 0% |
Vitamin D 0IU | 0% |
Calcium 658.6mg | 0% |
Iron 1.1mg | 0% |
Potassium 187.8mg | 0% |
Source of Calories