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Homemade tomato salad recipe with cherry tomatoes, onions, cucumbers, and fresh herbs in a glass bowl

Tomato Salad Recipe

This quick and refreshing tomato salad recipe is perfect for summer. Loaded with ripe tomatoes, herbs, and a zesty dressing, it makes a vibrant side dish or light meal.
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Course: Salad, Side Dish
Cuisine: American, Mediterranean, Vegan
Prep Time: 10 minutes
Rest Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 120kcal
Cost: $6

Equipment

  • 1 Sharp Chef’s Knife For cleanly slicing tomatoes, onions, and herbs without crushing them
  • 1 Large mixing bowl To gently toss the salad ingredients together
  • 1 Fine-mesh strainer For draining salted tomatoes or soaking onions
  • 1 Small Bowl or Jar for Dressing To mix and serve the dressing

Ingredients

Produce

  • 4–5 large ripe tomatoes about 2 pounds, chopped
  • 1 cup cherry tomatoes halved
  • 0.5 medium red onion thinly sliced
  • 0.5 English cucumber sliced
  • 0.25 cup fresh basil chopped
  • 2 tablespoon fresh parsley chopped

Dressing

  • 3 tablespoon extra virgin olive oil high quality preferred
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice fresh
  • 1 clove garlic minced, optional
  • 0.5 teaspoon sea salt or to taste
  • 0.25 teaspoon black pepper freshly ground preferred

Instructions

  • Slice tomatoes and let them rest with salt.
  • Thinly slice onion, soak if needed, slice cucumber.
  • Whisk dressing ingredients together.
  • Combine all veggies and herbs, toss with dressing.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.1g | Sodium: 190mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 0.7mg