Simple Summer Tomato Salad

This simple salad makes the most of juicy tomatoes at the peak of season. Toss ripe tomatoes with a classic vinaigrette, thinly sliced red onion, and a shower of fresh basil and mint. You’ll want to have it on repeat all summer long.

Bowl of Simple Summer Tomato Salad with a Serving Spoon and in the Distance, a Plate with Bread and Herbs

Simply Recipes / Lori Rice

When you start with good ingredients, you don’t have to work very hard to make a winning dish. Consider, for example, how just a spoonful of whipped cream paired with foraged blackberries makes a magical dessert. Or that a piece of fresh fish needs only a squeeze of lemon to shine. Then there’s this tomato salad. Start with juicy ripe tomatoes at the peak of summer, add a simple vinaigrette and a few herbs and you’ve got a recipe you’ll likely repeat until the last tomato of the season is gone. 

Table Setting with Plates of Simple Summer Tomato Salad, Bowl of More Salad, a Chunk of Bread, and Herbs

Simply Recipes / Lori Rice

Choose Good Tomatoes

Job number one for making this salad is to choose quality tomatoes. The question is, how do you know you’ve got a good one? Here are a few pointers to help you score some standup produce:

  • Buy locally grown tomatoes if you can find them. Farmers’ markets, local farm stands, specialty markets, or your own backyard garden are your best bets. That said, I’ve brought home tasty tomatoes from Costco, Trader Joe’s, and my neighborhood supermarket. 
  • Look for heirloom varieties, which tend to be juicy and full of flavor. Plus, the rainbow of colors makes for a gorgeous plate. I also like the Early Girl variety as well as Sungold cherry tomatoes (which are pretty to scatter over the sliced tomatoes).
  • Buy tomatoes that are fairly firm to the touch, but not hard. You want a little “give” when you press down with your thumb. 
  • The fruit should feel heavy for its size and have a sweet earthy scent when you give it a whiff near the stem. 
  • Avoid tomatoes with blemishes, dark spots, or deep cracks that may be hard to trim around. 

Once you’ve got the tomatoes home, store at room temperature out of direct sunlight with the stem side down until fully ripe. 

Once ripe, store in the fridge if you’re not going to eat them right away. If you slice into a real dud, there’s not much you can do to rescue it. I’d suggest roasting sub-par tomatoes to use for pasta sauces or sandwiches rather than using for a salad. 

Plate of Simple Summer Tomato Salad and in the Background, More in a Bowl

Simply Recipes / Lori Rice

A Double Duty Vinaigrette

The vinaigrette in this recipe does double duty, since it’s used to macerate the red onion, which mellows its sharpness, and also is used to dress the salad. 

It has a two-to-one ratio of oil to vinegar, which is a bit more acidic than my typical salad dressing. I think the acidity stands up nicely to the flavor of tomatoes and fresh herbs. The dressing also has Dijon mustard and honey, which gives it enough body to nicely coat the tomatoes. 

Switch Up You Tomato Salad

While this salad is scrumptious all on its own, it also lends itself to many variations. Have fun with it and make it your own. Here are some suggestions to get the ball rolling:

  • Tuck slices of fresh Mozzarella, halved bocconcini, or pieces of burrata amongst the tomato slices. Alternatively, scatter crumbled feta over the top.
  • Do up a makeshift panzanella by adding toasted hunks of baguette to the salad, being sure it soaks up some of the dressing.
  • Cut 1/2-inch-thick wedges of ripe peaches or nectarines and layer those in with the tomatoes. 
  • Cut the kernels from two cobs of cooked corn and add it while still warm to the salad. Add an extra drizzle of olive oil and a pinch or two more salt. 
  • Cook a couple slices of pancetta or bacon until crisp, cool, and crumble over the salad. 
Bowl of Simple Summer Tomato Salad with a Serving Spoon

Simply Recipes / Lori Rice

  • Store leftover tomatoes in a covered container in the fridge and pile onto your favorite sandwich the next day. 
  • Add a source of protein to make this a main dish, such as halved hard-boiled eggs, canned sardines, or oil packed tuna. 
  • Layer sliced cucumbers or watermelon (or both) in with the tomatoes. Add an extra splash of vinegar and oil to the dressing and finish with a pinch more salt. 
  • Cut a ripe avocado into slices, squeeze a half lemon and a few pinches of salt over it, then tuck amongst the tomatoes. 

What to Serve with Fresh Tomato Salad

In the peak of summer, this salad could serve as a light lunch with a crusty baguette and a couple slices of cheese. For dinner, it’s an ideal addition to any summer supper or cookout alongside any of the recipes below.

For vegetarians:

For omnivores:

Bowl of Simple Summer Tomato Salad Next to a Plate with Bread and Herbs

Simply Recipes / Lori Rice

More Ways to Enjoy Tomatoes this Season

Simple Summer Tomato Salad

Prep Time 10 mins
Total Time 10 mins
Servings 4 servings


For the vinaigrette

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1/4 cup extra-virgin olive oil

For the salad

  • 1/4 medium red onion, very thinly sliced

  • 2 pounds ripe tomatoes, any and all varieties welcome

  • 1 teaspoon kosher salt

  • Freshly ground black pepper, to taste

  • 1/4 cup fresh basil, chiffonade

  • 2 tablespoons fresh mint, chiffonade


  1. Make the vinaigrette: 

    In a small bowl, whisk together the vinegar, mustard, and honey until the honey dissolves. Whisk in the olive oil until blended.

    Bowl of Vinaigrette for Summer Tomato Salad Recipe

    Simply Recipes / Lori Rice

  2. Macerate the red onions:

    Add the sliced onions into the vinaigrette and tuck them down into the dressing. Set aside to macerate while you assemble the salad.

    Onions Macerating in Bowl of Vinaigrette for Tomato Salad

    Simply Recipes / Lori Rice

  3. Cut the tomatoes:

    Trim out the stem and base of the stem from the tomatoes. Cut tomatoes into 1/2-inch-thick slices. If you’re including some cherry tomatoes, cut in half.

    Tomatoes Sliced on Cutting Board for Simple Summer Salad

    Simply Recipes / Lori Rice

  4. Assemble the salad and serve:

    Arrange the tomatoes on a large plate or medium platter and season both sides with salt. Lightly shower with freshly ground black pepper. 

    Pour the dressing and onions over the salad. Use your hands to gently nestle the tomatoes in the dressing and distribute the onions evenly. Scatter with basil and mint. Taste and add more salt and/or pepper, if needed. 

    Serve immediately.

    Board of Sliced Tomatoes for Simple Summer Tomato Salad

    Simply Recipes / Lori Rice

    Simple Summer Tomato Salad Topped with Onions and Vinaigrette

    Simply Recipes / Lori Rice

    Vinaigrette and Onions Spread on Top of Simple Summer Tomato Salad

    Simply Recipes / Lori Rice

    Simple Summer Tomato Salad Topped with Herbs

    Simply Recipes / Lori Rice

  5. Storage:

    This salad is best the day it’s made, but can be enjoyed a day or two later if covered well and stored in the fridge.  

    Did you love this recipe? Give us some stars below!

    Closeup of Simple Summer Tomato Salad

    Simply Recipes / Lori Rice

Nutrition Facts (per serving)
173 Calories
14g Fat
12g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 173
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 362mg 16%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 2g
Vitamin C 32mg 160%
Calcium 35mg 3%
Iron 1mg 6%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.