Fresh Tomato Basil Salad – Simple, Bright, and Flavorful
This Fresh Tomato Basil Salad is what summer tastes like. Juicy tomatoes, fragrant basil, and a light, punchy dressing come together in minutes. It’s the kind of dish you can make on a weeknight or bring to a cookout, and it always disappears fast.
The ingredients are simple, so the flavors really shine. Make it once, and you’ll start craving it every time tomatoes are in season.
Fresh Tomato Basil Salad - Simple, Bright, and Flavorful
Ingredients
Method
- Prep the tomatoes. Rinse and pat dry. Slice larger tomatoes into wedges or chunks, and halve cherry tomatoes.Place them in a large bowl.
- Soften the shallot. Add the sliced shallot to the tomatoes. If it tastes sharp, soak it in cold water for 5 minutes, drain, and then add it to the bowl.
- Make the dressing. In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), salt, pepper, and sugar or honey if using.
- Toss gently. Pour the dressing over the tomatoes and shallot. Toss with a large spoon or your hands until everything is lightly coated.
- Add the basil. Tear the basil leaves and fold them in just before serving.Tearing helps release more aroma and keeps the salad rustic.
- Taste and adjust. Add more salt, a splash more vinegar, or extra olive oil as needed. You want bright, juicy, and balanced.
- Finish and serve. Sprinkle with flaky sea salt if you like. Serve as-is, or top with torn mozzarella or burrata.Enjoy with crusty bread to soak up the juices.
What Makes This Special
This salad keeps things classic—no fussy steps, no specialty tools, just great ingredients treated well. The combination of ripe tomatoes, basil, olive oil, and a touch of acid is timeless for a reason.
It’s fresh, clean, and satisfying without being heavy. What sets this version apart is balance. A small amount of shallot adds a gentle bite without overpowering.
A splash of red wine vinegar brightens everything up. And a pinch of sugar (optional) smooths out any sharp edges, especially if your tomatoes are a little tart.
Ingredients
- 2 pounds ripe tomatoes (heirloom, vine-ripened, or cherry), cut into bite-size pieces
- 1 small shallot, thinly sliced (or 1/4 small red onion)
- 1 loosely packed cup fresh basil leaves, torn
- 3 tablespoons extra-virgin olive oil
- 1 to 1.5 tablespoons red wine vinegar or fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar or honey (optional, to balance acidity)
- Flaky sea salt, for finishing (optional)
- Fresh mozzarella or burrata, torn (optional for serving)
- Crusty bread, for serving (optional)
Instructions
- Prep the tomatoes. Rinse and pat dry. Slice larger tomatoes into wedges or chunks, and halve cherry tomatoes.Place them in a large bowl.
- Soften the shallot. Add the sliced shallot to the tomatoes. If it tastes sharp, soak it in cold water for 5 minutes, drain, and then add it to the bowl.
- Make the dressing. In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), salt, pepper, and sugar or honey if using.
- Toss gently. Pour the dressing over the tomatoes and shallot. Toss with a large spoon or your hands until everything is lightly coated.
- Add the basil. Tear the basil leaves and fold them in just before serving.Tearing helps release more aroma and keeps the salad rustic.
- Taste and adjust. Add more salt, a splash more vinegar, or extra olive oil as needed. You want bright, juicy, and balanced.
- Finish and serve. Sprinkle with flaky sea salt if you like. Serve as-is, or top with torn mozzarella or burrata.Enjoy with crusty bread to soak up the juices.
Storage Instructions
This salad is best enjoyed fresh, within 30 to 60 minutes of making it. The salt draws out the tomato juices, which is delicious at first but can make the salad watery if it sits too long. – If you need to make it ahead: Combine the tomatoes and shallots, and store the dressing separately. Wait to add salt and basil until right before serving. Toss together up to 1 hour in advance for the best texture. – Leftovers: Store in an airtight container in the fridge for up to 1 day.
The texture will soften, but the flavors will still be good. Use leftovers over toast, pasta, or as a topping for grilled chicken or fish.
Benefits of This Recipe
– Fast and easy. You can pull this together in 10 minutes with basic pantry items and fresh produce. – Healthy and light. Tomatoes are rich in lycopene and vitamin C. Olive oil brings heart-healthy fats. – Flexible. Works as a side dish, a light lunch, or a topping for grilled proteins.
It’s also great with mozzarella, feta, or avocado. – Budget-friendly. When tomatoes are in season, this is an affordable way to eat well and eat fresh. – Minimal cleanup. One bowl, one small whisk, and you’re done.
Common Mistakes to Avoid
– Using out-of-season tomatoes. Pale or mealy tomatoes will make a dull salad. If tomatoes aren’t great, use cherry tomatoes, which are usually sweeter year-round. – Overdressing. Too much oil or vinegar drowns the tomatoes. Start light; you can always add more. – Adding basil too early. Basil bruises and turns dark if it sits too long.
Tear and add it just before serving. – Skipping the salt. Salt brings out the tomato flavor. Taste and adjust carefully. – Cutting the tomatoes too small. Small pieces get mushy faster. Bite-sized chunks hold their shape and release just the right amount of juice.
Alternatives
– Cheese swaps: Add crumbled feta, goat cheese, or shaved Parmesan instead of mozzarella or burrata for a sharper, saltier edge. – Acid variations: Try balsamic vinegar for sweetness, sherry vinegar for a nutty note, or lemon juice for a bright, clean finish. – Herb twists: Mix in fresh mint, parsley, or chives with the basil for a different flavor profile.
Mint and basil together are especially refreshing. – Crunch factor: Add toasted pine nuts, almonds, or torn croutons for texture. – Protein boost: Toss in white beans, chickpeas, or grilled shrimp to make it a complete meal. – Low-sugar option: Skip the sugar and use sweeter cherry tomatoes or a drizzle of balsamic glaze if you want natural sweetness.
Can I make this salad ahead of time?
You can prep the components ahead, but wait to mix until just before serving. Keep the tomatoes and onions in the fridge, the dressing in a jar, and tear the basil at the last minute. This keeps everything crisp and bright.
What tomatoes work best?
Heirlooms are amazing when perfectly ripe, but they can be delicate.
Vine-ripened or on-the-vine tomatoes are reliable. Cherry or grape tomatoes are great year-round and hold their texture well.
Do I have to use shallots?
No. Red onion works, but it’s stronger.
If using red onion, slice it thin and soak it in cold water for 5 to 10 minutes to mellow the bite.
Can I use dried basil?
Fresh basil is key to the flavor and fragrance. Dried basil won’t give the same result. If you’re out of basil, try fresh parsley or mint instead.
How do I keep the salad from getting watery?
Use ripe but firm tomatoes, and don’t salt too early.
If the salad releases a lot of juice, serve it with bread and call it a bonus—the juices make a fantastic dip.
Is there a way to make it more filling?
Yes. Add fresh mozzarella, burrata, avocado, white beans, or cooked farro. These keep the salad light but more satisfying.
What olive oil should I use?
Use a good-quality extra-virgin olive oil with a fruity or peppery finish.
Since the dressing is simple, the flavor of the oil really shows.
Final Thoughts
Fresh Tomato Basil Salad is one of those recipes that reminds you how good simple food can be. With just a handful of ingredients and a few minutes, you get something bright, juicy, and full of flavor. Make it for a quick lunch, set it out as a side at dinner, or bring it to a picnic.
When the tomatoes are great, this salad shines—and when they’re not, a few smart tweaks still make it worth it. Keep the basil fresh, the seasoning bold, and the dressing light, and you’ll have a dish that never goes out of style.
