Fresh Tomato Salad Recipe

This is a straightforward homemade version of Fresh Tomato Salad — it’s juicy, herby tomatoes tossed with onions and a light vinaigrette for clean, fresh flavor. Perfect when you want something easy, fast, and budget-friendly that feels like summer in a bowl.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 5 mins (just assembly)
• Flavor: fresh, tangy, herb-forward
• Great for: picnics, dinner sides, quick lunches

Why I Like This Recipe

I grabbed a couple tomatoes from the garden (or the store, same deal) and literally five minutes later had this bowl of bright, crunchy goodness. It’s the kind of thing you want in the fridge and grab all week—no planning, no fuss. Keeps dinner feeling fresh without effort.

Ingredients

• 2 pints grape tomatoes, halved (or 3 cups chopped tomatoes)
• ½ cup bocconcini slices or crumbled feta (optional)
• ¼ cup thinly sliced red onion
• 1 tbsp fresh herbs (basil, oregano, dill, parsley—whatever’s around)

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and black pepper, to taste

How To Make Fresh Tomato Salad

1. Prep the mix: Place tomatoes, cheese if using, and red onion in a bowl.
2. Make the vinaigrette: Drizzle olive oil and red wine vinegar over the mix. Toss gently to coat everything.
3. Season & serve: Sprinkle fresh herbs, salt, and pepper. Taste and adjust seasoning. Serve at room temp or slightly chilled.

Tips for Success

• Keep tomato juices and seeds—they add flavor.
• Let it sit 10 mins before serving so flavors blend.
• Use a mix of herbs if you’ve got them; it adds depth.
• Slice large tomatoes into bite-size so each forkful’s easy.

Storage and Reheating

• Fridge: Store in an airtight container for 1–2 days. Stir before serving again.
• Serve cold or room temp: Best flavor hits if you let it warm up a bit—cold hides the taste.

Frequently Asked Questions

• Can I skip the cheese?
  Yep—cheese’s optional, tomato flavors are great solo.
• Can I add cucumbers?
  Sure—adds crunch. Just toss them in before serving.
• What if I don’t have red wine vinegar?
  Use regular white, apple cider, or any mild vinegar in a pinch.
• Room temp or cold?
  Room temp shows off flavors better, but fridge’s fine too.
• Can I make it ahead?
  Yep. Just leave herbs off until serving so they stay fresh.

Common Mistakes and How to Dodge Them

• Overdressing – a light drizzle is all you need or it gets soggy.
• Too much vinegar – start small, tastes better that way.
• Herbs wilt fast – add them just before serving.
• Lukewarm tomatoes – they hold flavor way better than fridge-cold ones.
• Chopping too small – makes it messy; keep things bite-size for ease.

Nutrition Facts (Per Serving)

• Calories: 190 kcal
• Carbohydrates: 11 g
• Protein: 5 g
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 4 mg
• Sodium: 22 mg
• Potassium: 602 mg
• Dietary Fiber: 3 g
• Sugars: 6 g