This easy tomato basil salad is made with ripe tomato wedges, finely chopped shallots and garlic, olive oil, white wine vinegar, fresh basil, salt, and pepper. It is fresh, juicy, and ready in about 10 minutes.
It is proof that a few good ingredients can turn ripe tomatoes into a memorable side dish. The tomatoes are lightly seasoned, dressed directly in the bowl, and finished with fresh basil for a simple salad full of bright flavor.
There is no need to make a separate vinaigrette. The olive oil, vinegar, garlic, shallots, salt, and pepper are added straight to the tomatoes, so their juices become part of the dressing.
This bright tomato salad also makes a fresh side for Baked Crunchy Hot Honey Chicken, especially when you want something cool to balance the sweet-spicy glaze.
Table of contents
Why You’ll Love This Tomato Salad
- Ready in about 10 minutes with no cooking required.
- Uses simple ingredients that are easy to find.
- The tomatoes stay juicy while the garlic and shallots add flavor.
- A great side for grilled chicken, steak, fish, or crusty bread.
- Easy to adjust with more basil, vinegar, or pepper.
Ingredients for Tomato Salad
Choose ripe tomatoes that still feel firm when gently pressed. They should be juicy enough to create a light dressing but not so soft that they fall apart when tossed.
Ingredients
- 4 ripe medium-large tomatoes, cut into wedges (about 1½ lb / 720 g)
- 1½ teaspoons finely minced shallots (about 8 g)
- ½ teaspoon finely minced garlic (about 1 small clove)
- 1 tablespoon white wine vinegar (15 ml)
- 3 tablespoons extra virgin olive oil (45 ml)
- ¾ teaspoon kosher salt or cooking salt
- 2 pinches ground white pepper or black pepper
- 1½ tablespoons thinly sliced fresh basil, plus extra for garnish (about 6 g)
Ingredient Notes and Substitutions
Use regular tomatoes, Roma tomatoes, vine tomatoes, or heirloom tomatoes. Choose tomatoes that feel heavy for their size, have smooth skin, and smell fresh near the stem. They should give slightly when pressed but not feel soft. Cherry tomatoes are better saved for a separate cherry tomato salad because this recipe works best with thick tomato wedges.
Shallots are milder and slightly sweeter than regular onion, which makes them especially good here. You can substitute very finely minced red onion or the white part of green onions.
White wine vinegar gives the salad a clean tangy flavor. Apple cider vinegar, champagne vinegar, or sherry vinegar also work well. Avoid balsamic vinegar if you want to keep the tomatoes bright red.
Fresh basil is best, but a small pinch of dried oregano can work when basil is unavailable.
For another easy no-cook salad made with ripe tomatoes, try this Authentic Greek Salad with cucumber, feta, olives, and a simple olive oil dressing.
How to Make Tomato Salad
Cut the tomatoes
Wash the tomatoes and remove the stem ends. Cut each tomato into 8 to 10 thick wedges, then place them in a large bowl.
Thick wedges are important because they stay juicy without breaking down too much while tossing.
Add the seasonings and dressing ingredients
Sprinkle the tomatoes with the minced shallots, garlic, salt, and pepper. Drizzle over the olive oil and white wine vinegar.
Do not mix the dressing separately. Adding everything directly to the tomatoes helps the garlic, shallots, salt, oil, and vinegar cling to the wedges while the tomato juices create a light dressing in the bowl.
The salt does more than season the tomatoes: it gently draws out some of their juices, which then mix with the oil and vinegar to create the light dressing. Serious Eats explains how salt affects tomatoes and why timing matters when serving them fresh.
Toss gently and finish with basil
Use a large spoon or spatula to gently toss until the tomatoes are evenly coated. Add the sliced basil and toss once more.
Serve right away
Transfer the salad to a serving bowl and garnish with a few extra basil leaves. Serve immediately with crusty bread or this easy Garlic Bread Recipe to soak up the tomato juices and dressing.
Expert Tips for the Best Tomato Basil Salad
- Use ripe tomatoes with good color and fresh tomato scent.
- Cut tomatoes with a sharp knife to avoid crushing them.
- Mince the shallots and garlic very finely so they blend into the salad.
- Use good-quality extra virgin olive oil because its flavor is noticeable.
- Add the basil at the end so it stays fresh and green. If you have leftover basil, trim the stems and keep it in a small jar of water on the counter rather than the refrigerator. The Kitchn’s basil storage guide explains why cold temperatures can darken the leaves.
- Toss gently instead of stirring aggressively.
- Taste before serving and add a little extra salt or vinegar if needed.
- Serve soon after mixing for the best texture.
Storage and Freezing
This salad is best eaten fresh on the day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the tomatoes will release more juice and soften.
Refrigerate cut tomatoes within 2 hours of preparing them. Any cut tomatoes left at room temperature for more than 2 hours should be discarded.
Do not freeze this recipe. Thawed tomatoes become watery and lose their fresh texture.
Variations
- Add crumbled feta cheese for a creamy salty finish.
- Stir in sliced cucumber for more crunch.
- Add sliced avocado just before serving.
- Use red onion instead of shallots for a stronger flavor.
- Add a pinch of dried oregano or chili flakes for extra flavor.
My Favorite Tomato Salad
Ingredients
Equipment
Method
- Wash the tomatoes, remove the stem ends, and cut each tomato into 8 to 10 thick wedges.
- Place the tomato wedges in a large bowl.
- Sprinkle over the minced shallots, garlic, salt, and pepper.
- Drizzle with the olive oil and white wine vinegar.
- Toss gently until the tomatoes are evenly coated.
- Add the sliced basil and toss once more.
- Transfer to a serving bowl, garnish with extra basil, and serve immediately.
Nutrition
Video
Notes
- Use ripe but firm tomatoes for the best texture.
- Do not use a garlic press; finely mince garlic with a knife.
- White wine vinegar can be replaced with apple cider, champagne, or sherry vinegar.
- Basil can be replaced with a small pinch of dried oregano.
- Serve with crusty bread to soak up the tomato juices.
- Nutrition is estimated per serving.
Tried this recipe?
Let us know how it was!Common Mistakes To Avoid
- Using tomatoes that are too soft or underripe.
- Cutting the tomatoes too far ahead of serving.
- Adding too much vinegar at once.
- Using large pieces of garlic or shallot.
- Skipping the salt, which helps bring out the tomato juices.
- Tossing the salad too roughly and breaking the tomato wedges.
What to Serve With Tomato Basil Salad
Tomato Salad with Basil, Garlic, and Shallots is delicious served with grilled chicken, steak, shrimp, baked fish, or crusty bread for soaking up the flavorful juices. It also works well alongside pasta, mozzarella, grilled vegetables, or a simple summer barbecue.
Frequently Asked Questions
You can cut the tomatoes, shallots, garlic, and basil ahead of time, but wait to add the oil, vinegar, salt, and pepper until shortly before serving.
It tastes best on the day it is made. Refrigerated leftovers are fine for up to 1 day, though the tomatoes become softer.
No. Fresh tomatoes, basil, and shallots will become watery after thawing.
Serve it beside grilled chicken, steak, fish, pasta, or toasted bread. It also works well as a fresh side for Crunchy Baked Chicken Tenders.
Yes. Use a small amount of finely minced red onion or white onion. Shallots are milder, so start with less regular onion and adjust after tasting.
Tomatoes naturally release juice after they are salted. Use firm tomatoes, do not overmix, and serve soon after tossing.
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Estimated reading time: 7 minutes
