Tomato Salad made with in-season tomatoes only because garden fresh is the only way to go. Simple yet incredibly delicious - especially with fresh crusty bread or tossed with toasted croutons.
I have to reiterate that this tomato salad should only be made with in-season tomatoes. Although I try to use plum tomatoes because they have less seeds and that's what my family uses, any garden fresh tomato - cherry reds, yellow, or orange, Roma, beefsteak, or a combination of whatever you have will do just fine.
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Don’t have a garden tomatoes? Hit up your local farmer’s market. You’ll get great tomatoes there and also a bunch of other goodies you can use.
Get to know the vendors and strike up conversations on suggestions for how to use whatever you’re buying. I love going and I seem to learn something new every time I go.
You may wonder why on earth I’m posting a recipe for such a simple dish. Well, it's because I’m frequently asked how I make it.
Just because I grew up with this salad doesn’t mean everyone else has. So here it is folks. I’ll post guidelines for amounts, but they’re only guidelines. You can’t screw this up.
You’ll need fresh chopped tomatoes along with a few cloves of garlic. If you love garlic like we do, you’ll use at least two cloves for every pound of tomatoes.
Toss in a few torn basil leaves and a few glugs of good extra virgin olive oil. Use the best you have since the olive oil is the sauce of this delicious tomato salad.
Add a good pinch of salt and pepper and toss it all together. Now, let it sit for a few so the flavors can have a chance to mingle.
Again, use really good extra virgin olive oil here. When the olive oil is the sauce, you want only the best. This is true when making uncooked sauces like my Peruvian pesto, Italian pesto, or spinach pesto. It’s also true when making dressings like my orange, lemon, or balsamic vinaigrettes.
This salad also makes a great topping for fish, steaks, chops, or chicken. It's awesome on top of a burger too.
How to make fresh tomato salad video
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FRESH GARDEN TOMATO SALAD
PRINT PIN SAVEIngredients
- 2 pounds garden tomatoes preferably heirloom, chopped - See NOTES
- ¼ cup extra virgin olive oil approx.
- 2 - 4 garlic cloves finely minced
- A few fresh basil leaves torn or julienned
- kosher or sea salt
- Pepper
Instructions
- Place all of the tomato salad ingredients into a large bowl and toss together. Allow to sit for at least 10 minutes to allow the flavors to marry. Taste and adjust salt as needed. This salad needs salt for it to taste good. Serve with fresh bread to soak up all the juices or toasted croutons for added crunch.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!