Simplest Tomato Salad

This Simplest Tomato Salad is all about sweet, ripe tomatoes turned into a simple salad that screams summer. Whether for a BBQ, a quick side or in my case, another one of my “cleaning-out-the-fridge-because-we’re-moving-in-two-days” recipes, this salad is perfect for those busy days.

Simple Tomato Salad with Basil & Balsamic

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Amanda McKillop

This simple tomato salad celebrates ripe summer tomatoes with fresh basil, red onion, and a drizzle of balsamic vinegar and olive oil. It takes just 5 minutes, needs no cooking, and pairs beautifully with grilled meats, crusty bread, or your favourite pasta.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4 servings

Calories 93 kcal

Equipment

• Sharp chef’s knife or serrated knife
• Cutting board
• Large flat serving plate or platter

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4-5 medium ripe tomatoes about 1.5 lbs / 680g, sliced ¼-inch (6mm) thick
• 6 large fresh basil leaves julienned (thinly sliced into ribbons)
• ½ medium red onion thinly sliced into rings or half-moons
• ½ tsp fine sea salt or to taste
• ¼ tsp freshly ground black pepper or to taste
• 2 tbsp extra virgin olive oil 30ml
• 1 tbsp balsamic vinegar 15ml

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Instructions

 

• Arrange the sliced tomatoes in a single overlapping layer on a large flat serving plate or platter.
  4-5 medium ripe tomatoes
• Season evenly with salt and freshly ground black pepper.
  ½ tsp fine sea salt, ¼ tsp freshly ground black pepper
• Drizzle the extra virgin olive oil and balsamic vinegar over the tomatoes.
  2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar
• Scatter the julienned basil and sliced red onion over the top.
  6 large fresh basil leaves, ½ medium red onion
• Serve immediately at room temperature for the best flavour.

Notes

Storage: Best served immediately. Leftovers can be refrigerated in an airtight container for up to 1 day, but tomatoes will release liquid — drain before serving.

Make-Ahead: Slice the onion and julienne the basil up to a few hours ahead and store separately in the fridge. Assemble and dress only when ready to serve.

Substitutions: Swap red onion for thinly sliced shallots for a milder flavour. Use white wine vinegar or red wine vinegar in place of balsamic if preferred.

Pro Tips: Use room-temperature tomatoes — cold tomatoes straight from the fridge have muted flavour. Let them sit at room temperature for 30 minutes before slicing.

Serving Suggestion: Finish with a pinch of flaky sea salt (such as Maldon) instead of table salt for better texture and a cleaner burst of salinity. Serve alongside grilled meats, crusty bread, or pasta.

Nutrition

Serving: 1servingCalories: 93kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 298mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 1057IUVitamin C: 18mgCalcium: 18mgIron: 0.5mg

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