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Home Vegetable Sides Tomato

Tomato Salad with Basil

By:Nagi
Published:4 Mar '20Updated:13 Nov '20
15 Comments
Recipe v Video v Dozer v

The most classic of all combinations come together in this juicy Tomato Salad – sweet ripe tomatoes with fresh basil leaves drizzled with a simple vinaigrette. This can be made with any type of fresh tomatoes – including cherry tomatoes or grape tomatoes – but they must be ripe!

Close up of juicy Tomato Salad with Basil, ready to be served

Tomato Salad

This is my “go-to” salad that I make whenever I have ripe tomatoes. One that I’ve been making for as long as I can remember.

There’s nothing groundbreaking in it, it’s just a really classic combination of ingredients and flavours.

But the one essential is to use juicy, ripe tomatoes. If you don’t, it kind of defeats the purpose!


What goes in tomato salad

Fresh basil with tomato is a match made in heaven, plus thin slices of red onion for freshness then a simple vinaigrette made with cider vinegar, olive oil and mustard for thickening.

Ingredients for Tomato Salad

Customise it!

  • Tomatoes – use any type of tomatoes you want. I’ve used cherry and grape tomatoes because they’re extra ripe and juicy right now – juicier than the large tomatoes;
  • Basil – switch with chives, dill, parsley or oregano
  • Dried Herbs – make the Herb & Garlic dressing in this Cucumber Salad instead (it’s SO GOOD with tomatoes!)
  • Red onion – finely sliced green onions or eschallots/French onion (ie the small onions, known by many names!).

Dressing for Tomato Salad

When you’ve got sweet juicy tomatoes paired with basil, it’s an unbeatable flavour combination so you really don’t need (or want!) a dressing that overpowers.

So the best is to make a simple vinaigrette, thickened slightly with mustard so it coats the tomato better (because they’re slippery little suckers that dressing just doesn’t want to cling to!).

Pouring vinaigrette over Tomato Salad

How to make tomato salad

  • Shake up the dressing in a jar – it is the best way to make any dressing beautifully thick and creamy. Much more effective than whisking in a bowl;
  • Cut cherry tomatoes and grape tomatoes in half to expose the juicy flesh so it can mingle with the dressing. If using large tomatoes, cut them into wedges then into bite size pieces;
  • Drizzle dressing over salad and toss gently!

How to make Tomato Salad with Basil

What to serve this with

This will virtually go with any main dish, except perhaps Asian / Indian foods because basil isn’t a herb used in these cuisines. Serve it with roasts or pastas, chicken, beef or seafood.

It will go particularly well with Italian food – being that this is pretty much as Italian as you can get! Here are some suggestions for mains and other sides to make an Italian feast:

Dishes to make an Italian Feast

Rich, slow cooked Shredded Beef Ragu Sauce with pappardelle pasta. Stunning Italian comfort food at its best. recipetineats.com
Slow Cooked Shredded Beef Ragu Pasta
A homemade Lasagna is a thing of beauty! This is a traditional Italian Lasagna, made with a Bolognese Ragu and cheese sauce / béchamel sauce. No ricotta in sight! recipetineats.com
Lasagna !!
Better than Pizza Hut! For a truly religious Garlic Bread experience, skip the artisan bread and use a basic French stick. And no skimping on butter! recipetineats.com
Better-Than-Dominos Garlic Bread
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Italian Meatballs
Spaghetti Bolgonese in a bowl sprinkled with fresh parmesan, ready to be eaten
Spaghetti Bolognese
Scooping up Baked Ziti from baking dish
Baked Ziti
Close up of a slice of Vegetable Lasagna on a white plate, ready to be eaten
Vegetarian Lasagna
Close up photo of 2 pieces of Spinach and Ricotta Cannelloni with tomato pasta sauce on a plate
Spinach and Ricotta Cannelloni
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Quick Cheesy Garlic Bread
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Chicken Pasta of your dreams!
Overhead photo of Italian Meatballs with Spaghetti, read to be served
Italian Recipes

Leftovers!

Tomato salad is best served fresh if you want that juicy, ripe experience. BUT leftovers is very tasty too – but don’t think of it as a fresh tomato salad. Think of it as a MARINATED tomato salad! Good for 3 days. 🙂 – Nagi x


Watch how to make it

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Dressing being poured over Tomato Salad

Tomato Salad

Author: Nagi
Prep: 10 mins
Sides, Vegetables
Italian, Western
5 from 4 votes
Servings4 - 5 people
Tap or hover to scale
Print
Recipe video above. This fresh, juicy salad brings together two of the greatest flavour combinations known to mankind - tomato and basil! The vinaigrette is slightly thickened with mustard so it clings to the tomato better, and a touch of red onion provides some much needed freshness.

Ingredients

  • 750g/ 1.5lb ripe tomatoes , any (cherry tomatoes, grape, Roma etc)
  • 1/2 red onion , finely sliced
  • 1/2 cup basil leaves , tightly packed, finely sliced (Note 2)

Dressing:

  • 1 tbsp cider vinegar (Note 3 for others)
  • 2.5 tbsp extra virgin olive oil
  • 1/2 tsp dijon mustard (or other non spicy mustard)
  • 1/2 tsp each salt and pepper

Instructions

  • Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
  • Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
  • Place tomatoes, onion and basil in a bowl.
  • Pour over Dressing. Gently toss and serve immediately.

Recipe Notes:

1. Tomatoes - if using large tomatoes, just cut into bite size pieces.
2. Basil leaves - pick the leaves off and jam pack them into a 1/2 cup measuring cup.
Easiest way to finely sliced - get some leaves and roll up tightly into a cigar. Then finely slice.
3. Vinegar - substitute with lemon juice, balsamic, white wine or red wine vinegar, champagne vinegar or sherry vinegar.
4. Storage - tomato salad is best served fresh if you want that juicy, ripe experience. BUT leftover tomato salad is very tasty too - but don't think of it as a fresh tomato salad. Think of it as a MARINATED tomato salad! Good for 3 days. 🙂

Nutrition Information:

Calories: 115cal (6%)Carbohydrates: 8g (3%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 1g (6%)Sodium: 307mg (13%)Potassium: 432mg (12%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1575IU (32%)Vitamin C: 25mg (30%)Calcium: 25mg (3%)Iron: 1mg (6%)
Keywords: cherry tomato salad, tomato basil salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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15 Comments

  1. Heather says

    December 10, 2020 at 3:29 pm

    I was sceptical when I read this, after all what can be better than fresh ripe tomatoes? This can! I can’t believe how yummy it is, I’ve made it 4 times in 2 weeks and will keep making it. Thank you x

    Reply
    • Heather says

      December 10, 2020 at 3:30 pm

      5 stars
      sorry I always for get to rate it!

      Reply
    • Heather says

      December 10, 2020 at 3:31 pm

      5 stars
      sorry, I always forget to rate them!

      Reply
  2. Nancy F says

    July 5, 2020 at 11:14 pm

    5 stars
    Used fresh grape tomatoes and basil from our garden, turned out delicious. I was a bit worried when I tasted the vinaigrette, it seemed salty. But once added to the salad, it was perfect!

    Reply
    • Nagi says

      July 6, 2020 at 10:28 am

      I’m so glad you enjoyed it Nancy, that’s great to hear! N x

      Reply
  3. Avigail says

    June 26, 2020 at 4:18 pm

    Love CookIng yours recopiles. So easy and tasty!

    Reply
  4. K. Paradis says

    June 9, 2020 at 1:04 am

    Made this the other day and it was delicious & so simple! Thank you!

    Reply
  5. Simone says

    March 7, 2020 at 7:14 am

    Great taste and fast to make! Had some leftover… and tossed with cheese tortellini the next day for lunch.

    Reply
    • Nagi says

      March 7, 2020 at 11:32 am

      Yum! What a great idea!!! N x

      Reply
  6. Sylvia Parkin says

    March 5, 2020 at 5:42 pm

    I made this and it was absolutely delicious! Freshly picked cherry tomatoes and basil are always a good start, but the combination with red onion and the dressing was outstanding. Thank you Ngai! I love how you explain things eg that the mustard thickens the dressing and helps it ‘stick’. I also appreciate your extra notes and substitution suggestions. So glad I’ve found you!

    Reply
    • Nagi says

      March 6, 2020 at 1:01 pm

      You’re so welcome Sylvia, thanks so so SO much for the feedback – I really appreciate it. N x

      Reply
      • Sylvia says

        March 6, 2020 at 1:27 pm

        So sorry I spelt your name wrong, Nagi! Have a lovely weekend 🙂

        Reply
  7. Eha says

    March 5, 2020 at 10:08 am

    5 stars
    Like you make this almost automatically morning, noon and night – yes, always with raw onions but, umm, not necessarily with French mustard . . . how stupid of me ! Worth clicking on a ;known’ recipe ! Uhuh ! Like Dozer in this cap also . . .

    Reply
    • Nagi says

      March 5, 2020 at 1:33 pm

      It’s one of my go to’s – so fresh and so easy. I love the way mustard emulsifies the oil and vinegar too 🙂

      Reply
  8. Maxine Peebles says

    March 5, 2020 at 12:27 am

    I will try the tomato recipe, with the mustard, vinegar and oil, sounds good. Will be great this summer when my garden produces fresh tomatoes.

    Reply

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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