Fresh Summer Tomato Salad

by Phoebe Green
Summer Tomato Salad

A typical Caprese salad is made with mozzarella cheese, but I’m not a fan of mozzarella. So instead, substitute feta or sharp cheddar that can stand up to a vinaigrette of balsamic vinegar and olive oil, and it’s simply a fresh summer tomato salad.

This Fresh Summer Tomato Salad recipe will make two side portions, or enough for one person if eaten as a main dish. It’s super fast and light but delicious. You’ll love making this tomato salad during warm months for sure!

Summer Tomato Salad

Fresh Summer Tomato Salad

Phoebe Green
This fresh summer tomato salad is a heaven-sent! It's like Caprese salad, but slightly better! I always loved this recipe and I know you'll love it too.Edit Snippet
5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine Italian
Servings 2 people
Calories 230 kcal


  • 1 cup tomatoes
  • 56 leaves basil julienned
  • 2 tablespoons feta cheese cut into small pieces
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 pinch ground black pepper
  • 1 pinch salt


  • If using cherry tomatoes, cut in half. If using large tomatoes, cut them into bite-sized pieces. Into a bowl, they go.
  • Stack the basil leaves on top of each other and roll into a cigar shape. Cut into slices. This will give you ribbon (or julienne) shaped basil strips. Add them to the bowl with the tomatoes.
  • Add the cheese to the tomatoes and basil.
  • In a separate bowl or cup, mix the vinegar and olive oil with a fork until well blended, and add salt and pepper to taste. Pour over tomatoes, basil and cheese.


Calories: 230kcalCarbohydrates: 6gProtein: 4gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 17mgSodium: 479mgPotassium: 193mgFiber: 1gSugar: 3gVitamin A: 1257IUVitamin C: 10mgCalcium: 137mgIron: 1mg

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