Description
This refreshing Tomato Salad is a simple and delicious summer side dish that highlights the fresh, juicy flavors of ripe tomatoes. Enhanced with red onion, red wine vinegar, extra-virgin olive oil, and garnished with gremolata and fresh basil, it’s a perfect no-cook recipe to complement any meal.
Ingredients
Vegetables
- 1½ pounds tomatoes, cut into wedges
- Heaping ⅓ cup thinly sliced red onion
- Fresh basil leaves, for garnish
Dressing
- 1½ tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon flaky sea salt, plus more to taste
- Freshly ground black pepper, to taste
Garnish
- ¼ cup gremolata, plus more if desired
Instructions
- Combine Ingredients: In a large bowl, add the cut tomato wedges, thinly sliced red onion, red wine vinegar, extra-virgin olive oil, flaky sea salt, and freshly ground black pepper. Toss everything gently to evenly coat the tomatoes and onions with the dressing.
- Arrange and Garnish: Transfer the tossed salad onto a serving platter. Sprinkle the gremolata evenly over the tomatoes and onions, then tuck fresh basil leaves on top for a burst of herbaceous flavor.
- Season and Serve: Taste the salad and adjust seasoning by adding extra flaky sea salt or black pepper if needed. Serve immediately for best freshness.
Notes
- Use the freshest, ripest tomatoes available for the best flavor and texture.
- Gremolata can be homemade with lemon zest, garlic, and parsley or store-bought.
- Enjoy this salad as a side dish with grilled meats, fish, or as part of a light vegetarian meal.
- Can be prepared ahead of time; allow to sit for 10 minutes to let flavors meld before serving.
- For variation, add a splash of balsamic vinegar instead of red wine vinegar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
