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Why I Love This Tomato Salad
There’s no better joy than walking out to the garden and picking a few fresh tomatoes off the vine. And whether they’re an heirloom variety of cherry tomatoes, there are so many great ways to let their flavors shine.
This easy tomato salad recipe aims to highlight the deliciousness of summer tomatoes. A garnish of fresh parsley adds an herbal note, and feta cheese pops in a bit of saltiness. The best part is that it’s quick to put together. Slicing the cherry tomatoes in half may be the most time-consuming part, so you understand the level of difficulty we’re talking about here! It’s pretty much slice, toss, and good to go!
What makes this tomato salad better: Unlike a lot of tomato salads that add a lot of flavors or other add-ins, this recipe keeps it simple and seasonal, letting the tomatoes shine. The shallot, parsley, and creamy feta all complement the tartness of the halved cherry tomatoes. It’s all about enhancing what makes summer tomatoes so special.
Types of Tomatoes
Any type of tomato will work in this recipe, but I generally think it’s best with cherry tomatoes, specifically Sungold tomatoes.
Sungold tomatoes are orange-colored cherry tomatoes that have a burst of sweetness in each bite. They’re so good to eat all on their own, and when harvesting them, I usually end up eating quite a few before I even get in the house. In this salad, the sweetness pairs so well with the dressing. And if you know someone who doesn’t love tomatoes, have them try these!
Heirloom tomatoes will also work in this salad. Just slice them into bite‑sized chunks or wedges if they’re large, and mix them with the dressing.
Tomato Salad Ingredients
Super simple ingredients are the basis of this easy-to-make side dish:
- Cherry tomatoes – The star attraction! When they’re in season, they’re sweet and bursting with juice in every bite.
- Shallots – A little bit of light onion flavor without overpowering.
- Dijon mustard – A main component of the dressing that adds some tangy, umami-like flavor.
- Garlic – Brightens the dressing with savory garlic goodness.
- Red wine vinegar – A bit of crisp acidity that’s perfect during the summer as part of a light, easy dressing.
- Olive oil – Smooths the vinaigrette for some emulsification.
- Kosher salt and black pepper – Heightens the flavor and adds a bit of extra zing.
- Parsley – A fresh, herbal finish that looks so beautiful on top.
- Feta cheese – An optional finish that adds a final creamy, salty contrast. Perfect with the texture and flavor of the tomatoes.
The full amount of each ingredient can be found in the recipe card below.
How to Make Tomato Salad
There are just two easy steps to make this salad recipe!
Prepare the dressing – In a bowl, whisk together Dijon mustard, kosher salt, black pepper, garlic, sliced shallots, and red wine vinegar. Slowly pour in the olive oil while whisking until the dressing is smooth and emulsified.
Assemble the salad – On top of the dressing, add the halved cherry tomatoes and toss gently until combined. Let the salad rest for 5-10 minutes to allow the tomatoes to soak in some of the dressing.
Just before serving, sprinkle chopped parsley and feta cheese over the top. Toss lightly again or leave it as a beautiful presentation on top.
Recipe Tips
- Choose ripe tomatoes – Since this dish is all about the deliciousness of tomatoes, make sure to look for the ripest fruit. You’ll know they’re ripe when they give when squeezed gently.
- Let it rest for a few minutes – Allowing the tomatoes to marinate in the dressing makes everything taste even better.
- Adjust the dressing to taste – Always try the recipe as written, first. But if you want more brightness, add more red wine vinegar. If you’re after a richer dressing, add a splash more olive oil. The great part of this tomato salad recipe is how adaptable it is to personal preference!
Serving
Serve at room temperature or chilled. This salad is perfect served alongside grilled chicken or pork chops for dinner, or with a pitcher of iced tea and crusty bread for some summertime entertaining.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The tomatoes will release more juice as they sit, so you may need to give everything a stir before consuming any leftovers.
More Tomato Recipes
Watch How to Make This Recipe
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Tomato Salad
Ingredients
- 2 tsp Dijon mustard
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 clove garlic minced
- 2 small shallots sliced
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- 2 pints (4 cups) cherry tomatoes halved
- chopped fresh parsley to garnish (optional)
- feta cheese to garnish (optional)
Instructions
- Prepare the dressing: In a bowl, add in the Dijon mustard, salt, black pepper, garlic, shallot, red wine vinegar, and olive oil. Whisk together.2 tsp Dijon mustard, ¾ tsp kosher salt, ½ tsp freshly ground black pepper, 1 clove garlic, 2 small shallots, 2 tbsp red wine vinegar, ¼ cup olive oil
- Assemble: Slice the tomatoes in half, then add them on top of the dressing already in the bowl. Mix everything together to coat the tomatoes in the dressing. Let the tomatoes sit for 5-10 minutes to soak in some of the dressing. Garnish with feta cheese and parsley, if desired.2 pints (4 cups) cherry tomatoes, chopped fresh parsley, feta cheese
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
