Fresh Tomato Salad Recipe: A Taste of Garden Sunshine (Print Version)
This Fresh Tomato Salad recipe brings garden sunshine to your table. Simple, vibrant, and bursting with flavor, it's summer's best in a bowl. Easy to make!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian, Gluten-Free, Vegan (if no feta)
# Ingredients:
→ Garden Fresh Goodies
01 -
4-5 large vine-ripened tomatoes (about 2 lbs), mixed varieties if possible
02 -
1 English cucumber, peeled (optional) and chopped
03 -
1/2 small red onion, very thinly sliced
→ Zesty Dressing Essentials
04 -
3 tablespoons extra virgin olive oil
05 -
1 tablespoon red wine vinegar
06 -
1 clove garlic, minced
07 -
1/4 cup fresh basil leaves, torn
→ Seasoning Staples
08 -
1/2 teaspoon sea salt, or to taste
09 -
1/4 teaspoon freshly ground black pepper, or to taste
→ Optional Flavor Boosters
10 -
1/4 cup crumbled feta cheese
11 -
1/4 cup Kalamata olives, pitted and sliced
# Instructions:
01 -
First things first, get those beautiful tomatoes ready! Give them a good wash, then core them gently. Now, chop them into bite-sized pieces. I usually go for chunky wedges or half-inch cubes, depending on the tomato size. Don't worry about being perfectly uniform; a little rustic charm is what we’re after for this `Fresh Tomato Salad Recipe`. I always feel a bit of anticipation here, seeing all those vibrant reds and yellows!
02 -
Next up, the cucumber and red onion. Peel the cucumber if you like, then chop it to about the same size as your tomatoes. For the red onion, slice it super thin – a mandoline helps, but a sharp knife works wonders. Mince that garlic clove really fine. I've had many an "oops" moment with a too-thick onion slice, so take your time here! You want a gentle crunch, not a harsh bite. This is where the kitchen starts to smell amazing, honestly.
03 -
In a small bowl, whisk together your good quality extra virgin olive oil, red wine vinegar, minced garlic, sea salt, and freshly ground black pepper. Give it a taste! This is your moment to adjust. Does it need more tang? A pinch more salt? I always taste and tweak, it’s part of the fun! This dressing is what brings the whole `Fresh Tomato Salad Recipe` together, so make it sing!
04 -
In a large bowl, gently combine your chopped tomatoes, cucumber, and red onion. Pour the dressing over everything. Now, this is important: toss it gently! You don't want to bruise those lovely tomatoes or turn them into mush. I usually use two large spoons and lift from the bottom. This step smells incredible, with the basil and garlic starting to mingle.
05 -
Cover the bowl and pop it in the fridge for at least 15-30 minutes. Honestly, this step is non-negotiable for me. It allows all those incredible flavors to meld and develop. The tomatoes release some of their juices, which mix with the dressing, creating this beautiful, flavorful liquid at the bottom. I sometimes forget this step and the salad just isn't the same, a little flat, you know?
06 -
Just before serving, tear your fresh basil leaves and sprinkle them over the top. If you're using feta or Kalamata olives, now's the time to add them too. Give it one last gentle toss and serve immediately. The colors should be vibrant, the smell intoxicating, and the taste, well, it should be pure summer sunshine. This `Fresh Tomato Salad Recipe` is truly a simple pleasure, every single time.
# Notes:
01 -
Don't skip the chilling time – it truly makes the flavors sing!
02 -
If making ahead, keep the dressing separate and add just before serving to prevent sogginess.
03 -
No red wine vinegar? Apple cider vinegar works in a pinch for a slightly different tang.
04 -
Serve with crusty bread to soak up all those delicious, flavorful juices!
# Equipment Needed:
01 -
Large mixing bowl
02 -
small whisk
03 -
sharp knife
04 -
cutting board
# Nutrition (Per Serving):
Calories: 180-220
Total Fat: 15-18g
Total Carbohydrate: 8-12g
Protein: 2-4g