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Insight on the best summer tomato salad recipe
If you know me, you know I have a love/hate relationship with tomatoes.
I’m very specific about the type of tomatoes I will eat.
For example, I rarely eat raw tomatoes. I usually ask for tomatoes to be taken off my burgers and salads when we are restaurants.
I love, however, sun-dried tomatoes, tomato soup, ketchup, etc.
I attribute my aversion to tomatoes from childhood.
Growing up, every evening, my dad would make sure my brother and I each got a bowl of fruit for “dessert.” It’s culturally what Asians do.
Sometimes, the bowl of fruit would be a bowl of cherry tomatoes. SO GROSS.
Just thinking about this right now makes me gag a little, haha
I also don’t like the texture of raw tomatoes. I’ll eat octopus any day but raw tomatoes? Nope.
So you are probably now wondering if I have such an aversion to raw tomatoes, why do I have a recipe titled, “best summer tomato salad recipe,” right?
Why is this summer tomato salad the only tomato salad I will eat
You would think that my hatred for raw tomatoes would literally make me averse to a raw tomato salad.
I thought the same until I prepared this summer tomato salad in the way that I did.
And let me tell you — I absolutely LOVE it.
I am a firm believer that you can love any ingredient if you know how to prepare it the way you like it.
Which is what I did here with this summer tomato salad.
It is tangy from the balsamic vinegar, sweet from the fresh summer tomatoes, the bite from the shallot, and the fresh pop from the fresh basil.
What do you need to make the best summer tomato salad?
Only a few simple ingredients! This would be a great salad to bring to a summer party!
- Fresh summer tomatoes
- Olive oil
- Balsamic vinegar
Can this be eaten at room temperature?
Yes. There is nothing perishable in this (or at least perishable in the sense that leaving it out for a few hours won’t cause it to spoil) so you can definitely be rest assured when bringing this to picnics or summer parties!
Can I used canned tomatoes for this recipe?
No. That would definitely not work.
Instead of grape/cherry tomatoes, can I use a beefsteak tomato or similar?
Yes! Grape/cherry tomatoes are easier for me but if you can find some really nice, fresh tomatoes at a farmer’s market or grocery store, just dice it up into cubes and toss it in this salad.
Do I have to use shallots? Can I use a white onion?
You could but I love using shallots in salads because they are milder in flavor than an onion.
If you really want to use an onion, definitely err on the side of less is more.
Can I add minced garlic?
I don’t think you’ll need to but if after tasting the summer tomato salad you feel that it needs some garlic, go ahead and add some.
Can I add anything else to this?
The purpose of this summer tomato salad is for it to be as simple as possible with the least amount of ingredients.
You can definitely add more to this, if you wish, though!
Adjust to taste and make it your own. I guess you could consider this a base recipe.
How long will this keep?
In the fridge, it can keep for two to three days, but if it’s going to be sitting out at room temperature, out of direct sunlight, I would say max 10 hours.
Do I have to marinate it overnight?
You don’t have to but it can help with the flavors.
I’ve done it several ways.
I’ve marinated it overnight, two-ish hours, and even no marinating and just whipping it up and eating it immediately as a side dish for dinner.
This summer tomato salad is delicious but if you’re looking for more tomato recipes, here is a list:
- Summer panzanella
- Roasted chicken with olive and tomatoes
- Roasted balsamic tomato crostini
- Italian tomato pasta soup
- Heirloom tomato flatbread
Best Summer Tomato Salad
- 1 quart (946 g) grape tomatoes, sliced in half
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 medium shallot, finely chopped
- Fresh basil, chopped
- Salt and pepper, to taste
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- In a large bowl, toss all ingredients together and serve!
- If marinating (optional), cover bowl and refrigerate for two hours or longer.
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