I can’t stop making this summer tomato salad because its bright, ultra-fresh flavors and tiny ingredient list turn simple tomatoes into my go-to dish all season.

Jump to Recipe

I adore this tomato salad because it tastes like summer in the best way. Juicy heirloom tomatoes burst with sweetness and acidity, and fresh mozzarella brings that silky, milky contrast I can never stop eating.

I love how the basil lifts every bite so it never feels heavy. But it’s not precious; it sits on the table and disappears fast, plates wiped clean by people who came for something else.

I make it on repeat when tomatoes are at their peak. Utterly simple.

Utterly irresistible. Come for the tomatoes, stay for the mozzarella and basil.

You will want more, seriously.

Ingredients

Print Recipe (No Advertisments)

Mixed ripe tomatoes: juicy, bright, and the main reason this salad sings.
Fresh mozzarella or burrata: creamy, soft, and makes it feel indulgent.
Red onion: sharp crunch that wakes up every bite, deliciously zippy.
Extra virgin olive oil: silky mouthfeel and a light, fruity coat.
Balsamic or red wine vinegar: tangy zip that balances the tomatoes’ sweetness.
Flaky sea salt: brings out the tomato flavor, don’t be shy.
Freshly ground black pepper: small kick that keeps it interesting.
Fresh basil: herbaceous lift, smells like summer and ties it together.
Garlic: pungent depth if you’re into a little savory punch.
Granulated sugar or honey: tames tart tomatoes, makes them taste riper.
Optional note: you’ll want seconds, seriously, this one’s hard to resist.

Ingredient Quantities

2 pounds mixed ripe tomatoes (heirloom, cherry, roma), cut into wedges or halved

8 ounces fresh mozzarella or burrata, torn into bite sized pieces (optional but so good)

1 small red onion, very thinly sliced

1/4 cup extra virgin olive oil, good quality

2 tablespoons balsamic vinegar (or 1 tablespoon balsamic + 1 tablespoon red wine vinegar)

1/2 teaspoon flaky sea salt, more to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/3 cup fresh basil leaves, torn or roughly chopped

1 garlic clove, very finely minced or grated (optional)

1 teaspoon granulated sugar or honey (optional, if tomatoes are low on sweetness)

How to Make this

Print Recipe (No Advertisments)

1. Wash and dry the tomatoes, then cut the large ones into wedges and halve the cherry or grape tomatoes so everything is bite sized; place in a large bowl.

2. If using mozzarella or burrata, tear into bite sized pieces and add to the bowl, try not to mash the cheese too much.

3. Very thinly slice the red onion and scatter it over the tomatoes; if you want a milder onion flavor soak the slices in cold water for 5 minutes, then drain.

4. In a small bowl or measuring cup whisk together the olive oil, balsamic vinegar (or balsamic plus red wine vinegar), minced garlic if using, and the sugar or honey only if the tomatoes taste a bit bland.

5. Season the dressing with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper, taste and adjust — remember you can always add more later not less.

6. Pour the dressing over the tomato mixture and gently toss with your hands or a large spoon so you don’t break the tomatoes or cheese.

7. Add the torn basil leaves and give one final gentle toss so the basil stays bright and not bruised.

8. Let the salad sit at room temperature for 10 to 20 minutes so flavors meld; if you need to hold it longer refrigerate but bring back to room temp before serving for best flavor.

9. Taste and adjust seasoning with more flaky sea salt, pepper or a splash more vinegar if it needs brightness.

10. Serve on a platter or family bowl, drizzle any juices left in the bowl over the top, and eat right away because this is best fresh.

Equipment Needed

1. Large mixing bowl for the tomatoes and cheese, you need space to toss without squishing stuff
2. Cutting board, preferably sturdy and big enough for heirlooms
3. Sharp chef’s knife for cutting wedges and a paring knife for trimming/chopping small bits
4. Small bowl or measuring cup to whisk the dressing in
5. Whisk or fork to emulsify the oil and vinegar
6. Measuring spoons for salt, pepper and vinegar so you dont overdo it
7. Large spoon or your hands for gentle tossing (hands work best sometimes)
8. Salad platter or a family-style serving bowl to present it on
9. Paper towels or a clean kitchen towel to pat tomatoes and dry basil
10. Tongs or a slotted spoon to transfer the salad without taking excess juices

FAQ

Q: Can I make this ahead of time?

A: You can, but dont dress it more than 30 minutes before serving or the tomatoes get soggy. If you need more time, toss the tomatoes with salt and let them sit 20 minutes to draw out juice, drain a bit, then add oil and vinegar right before serving.

Q: What kind of tomatoes are best?

A: Mixed ripe tomatoes are perfect. Heirlooms give big flavor, cherry tomatoes add sweetness, and roma hold shape. Use the ripest you can find for the best taste.

Q: Do I have to use mozzarella or burrata?

A: No, its optional but delicious. Burrata makes it rich and creamy, mozzarella keeps it light. If you skip cheese, add a splash more olive oil and a pinch of sugar or honey if the tomatoes arent sweet enough.

Q: How do I keep the salad from getting watery?

A: Salt the tomatoes and let them sit 15-20 minutes, then pour off excess juice before dressing. Also dont overdress; add oil and vinegar right before serving so it stays fresh and not soggy.

Q: Can I change the dressing?

A: Sure. Use 1 tablespoon balsamic plus 1 tablespoon red wine vinegar if you want tang. A squeeze of lemon works too. Just keep the ratio about 2 parts oil to 1 part acid for balance.

Q: Any tips for serving or pairing?

A: Serve at room temperature so flavors shine. It goes great with crusty bread, grilled chicken, or pasta. Leftovers are fine for a day but eat them early, tomatoes lose texture after a while.

Best Summer Tomato Salad Recipe Substitutions and Variations

Fresh mozzarella or burrata: try crumbled feta, soft goat cheese, or small cubes of aged cheddar for a saltier bite; or skip cheese altogether for a lighter salad.
Extra virgin olive oil: use good quality avocado oil, light olive oil, or walnut oil for a nutty flavor when EVOO is too strong.
Balsamic vinegar: swap with sherry vinegar, red wine vinegar plus a squeeze of lemon, or maple syrup plus a splash of apple cider vinegar if you want sweetness without thick balsamic.
Fresh basil: substitute mint, cilantro, or thinly sliced arugula for a different herb note, especially if basil is limp or out of season.

Pro Tips

1. Salt the tomato pieces lightly about 10 minutes before you dress them, then drain off any watery juices. It concentrates the flavor and keeps the salad from getting soggy, though dont overdo it or youll make them mushy.

2. Let the salad sit at room temp for at least 15 minutes before serving. Cold tomatoes taste flat, room temp brings out the sweetness and acidity, so plan ahead and dont serve it straight from the fridge.

3. If you want less onion bite, soak the thin slices in ice water 5 minutes then squeeze dry. It mellows the sharpness but still gives the crunch and color, just dont leave them soaking or they get bland.

4. Use a good olive oil and a little extra vinegar if your tomatoes are low on sugar. A teaspoon of honey or sugar helps too, but taste as you go, you can always add more but you cant take it away.

Best Summer Tomato Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't stop making this summer tomato salad because its bright, ultra-fresh flavors and tiny ingredient list turn simple tomatoes into my go-to dish all season.

Servings

servings

Calories

345

kcal

Equipment: 1. Large mixing bowl for the tomatoes and cheese, you need space to toss without squishing stuff
2. Cutting board, preferably sturdy and big enough for heirlooms
3. Sharp chef’s knife for cutting wedges and a paring knife for trimming/chopping small bits
4. Small bowl or measuring cup to whisk the dressing in
5. Whisk or fork to emulsify the oil and vinegar
6. Measuring spoons for salt, pepper and vinegar so you dont overdo it
7. Large spoon or your hands for gentle tossing (hands work best sometimes)
8. Salad platter or a family-style serving bowl to present it on
9. Paper towels or a clean kitchen towel to pat tomatoes and dry basil
10. Tongs or a slotted spoon to transfer the salad without taking excess juices

Ingredients

2 pounds mixed ripe tomatoes (heirloom, cherry, roma), cut into wedges or halved
8 ounces fresh mozzarella or burrata, torn into bite sized pieces (optional but so good)
1 small red onion, very thinly sliced
1/4 cup extra virgin olive oil, good quality
2 tablespoons balsamic vinegar (or 1 tablespoon balsamic + 1 tablespoon red wine vinegar)
1/2 teaspoon flaky sea salt, more to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup fresh basil leaves, torn or roughly chopped
1 garlic clove, very finely minced or grated (optional)
1 teaspoon granulated sugar or honey (optional, if tomatoes are low on sweetness)

Directions

Wash and dry the tomatoes, then cut the large ones into wedges and halve the cherry or grape tomatoes so everything is bite sized; place in a large bowl.
If using mozzarella or burrata, tear into bite sized pieces and add to the bowl, try not to mash the cheese too much.
Very thinly slice the red onion and scatter it over the tomatoes; if you want a milder onion flavor soak the slices in cold water for 5 minutes, then drain.
In a small bowl or measuring cup whisk together the olive oil, balsamic vinegar (or balsamic plus red wine vinegar), minced garlic if using, and the sugar or honey only if the tomatoes taste a bit bland.
Season the dressing with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper, taste and adjust — remember you can always add more later not less.
Pour the dressing over the tomato mixture and gently toss with your hands or a large spoon so you don’t break the tomatoes or cheese.
Add the torn basil leaves and give one final gentle toss so the basil stays bright and not bruised.
Let the salad sit at room temperature for 10 to 20 minutes so flavors meld; if you need to hold it longer refrigerate but bring back to room temp before serving for best flavor.
Taste and adjust seasoning with more flaky sea salt, pepper or a splash more vinegar if it needs brightness.
Serve on a platter or family bowl, drizzle any juices left in the bowl over the top, and eat right away because this is best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.