Description
The key to the best tomato salad recipe is to keep it simple! Our recipe uses a classic combination of juicy tomato wedges tossed with balsamic vinegar and olive oil dressing, a little garlic, basil, and red onion.
Ingredients
Units
Scale
- 3 tablespoons extra virgin olive oil
- 1 tablespoons balsamic vinegar or red wine vinegar
- 1 small clove garlic, finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 3 large tomatoes, cut into wedges (24 ounces, 4 1/2 cups)
- 1 cup cherry tomatoes, cut in half
- 1 to 2 large sprigs basil, leaves sliced
- 1/4 cup very thinly sliced red onion
- Optional: 8 ounces fresh mozzarella cut into bite-sized chunks, or bocconcini, cut in half
Instructions
- Whisk oil, vinegar, garlic, oregano, salt and pepper in a large bowl.
- Add tomato wedges, cherry tomatoes, basil, onion and mozzarella (if using.) Gently toss to coat. Serve immediately.
Notes
Tomato salad is best when freshly prepared and served immediately. As soon as tomatoes are mixed with salt and dressing they start to let off their juices and the salad will become more and more watery. Furthermore, refrigerating tomatoes can make them mealy.
- Prep Time: 10 minutes
- Cook Time: 0 mins
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 123
- Sugar: 7 g
- Fat: 9 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g