A simple tomato salad that is the perfect summer side dish or can be made into a light dinner with some add-ins.
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Summer tomato season is the best season. This simple tomato salad recipe has been on repeat in my home all summer long. Made with regular or heirloom tomatoes, a small shallot for extra flavor, then topped off with delicious extra virgin olive oil, red wine vinegar, and fresh basil leaves. It’s summer in a bowl. This tomato recipe is perfect as a side dish, however it also shines with a few add-ins to make it a more complete meal. Serve it as a main course dinner by adding grilled chicken, croutons, grilled corn, etc. If you are interest in other tomato recipes, this Pasta with Roasted Tomatoes and Asparagus or this Easy Roasted Cauliflower Gnocchi, Sausage & Tomatoes are some other great recipes to try.
Ingredients
Shallot – One small shallot, peeled and sliced thin
Tomatoes – Use larger vine ripened tomatoes, heirloom work great in this recipe if you can find them or have them on hand.
Extra Virgin Olive Oil – A good quality olive oil
Red Wine Vinegar – Use your favorite brand
Salt – Regular table salt
Black Pepper – Fresh ground black pepper is preferred
Basil – Fresh basil leaves for the best flavor, dried basil leaves will not give it the same taste.
Instructions
Peel and slice the shallot and separate the layers into a medium size bowl.
Add 1 tbsp of red wine vinegar to the shallots to marinade while you cut the tomatoes.
Wash and remove the stems of the tomatoes, then cut the tomatoes into thick slices then cut them into large chunks. Add them to the bowl with the shallots.
Add 1/2 tsp of salt and the 1/4 tsp of the black pepper to the tomatoes and mix it all together.
Let it sit and marinade for 5-10 minutes to release the tomato juices.
Top with the 2 tbsp of the fresh basil chiffonade, 3 tbsp of extra virgin olive oil, and 1 tbsp of the red wine vinegar. Mix it all together then taste and adjust adding another 1/2 tbsp of red wine vinegar and 1/4 tsp of salt if needed.
If adding extras such as corn, croutons, chicken you can add it in here and mix it together and serve.
Recipe Tips
- Letting the shallot marinate in the red wine vinegar helps to mellow out the flavor.
- Adding salt to the tomatoes and letting them sit for a bit helps to bring out their juices
- If using croutons add them right before serving as you want them to soak up some of the juices but not become too mushy
- Taste and adjust for flavoring as you go
- This recipe is best served the day of making it
Simple Tomato Salad
Ingredients
- 1 Shallot use a small one
- 2 1/2 Tbsp Red Wine Vinegar divided
- 1 lb Tomato can use heirloom tomatoes
- 3 Tbsp Extra Virgin Olive Oil
- 3/4 tsp Salt divided
- 1/4 tsp Black Peppercorns Ground Fresh
- 2 Tbsp Basil Fresh, chiffonade/slivered
- 1 Corn, fresh (Optional) grilled, steamed, frozen (thawed)
- Croutons (Optional) homemade or store-bought garlic flavored
Instructions
- Peel and slice the shallot and separate the layers into a medium size bowl.
- Add 1 tbsp of red wine vinegar to the shallots to marinade while you cut the tomatoes.
- Wash and remove the stems of the tomatoes, then cut the tomatoes into thick slices then cut them into large chunks. Add them to the bowl with the shallots.
- Add 1/2 tsp of salt and the 1/4 tsp of the black pepper to the tomatoes and mix it all together.
- Let it sit and marinade for 5-10 minutes to release the tomato juices.
- Top with the 2 tbsp of the fresh basil chiffonade, 3 tbsp of extra virgin olive oil, and 1 tbsp of the red wine vinegar. Mix it all together then taste and adjust adding another 1/2 tbsp of red wine vinegar and 1/4 tsp of salt if needed.
- If adding extras such as corn, croutons, chicken you can add it in here and mix it together and serve.
