Best Balsamic Tomato Salad

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 05/21/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Multi-colored salad of cherry tomatoes with herb balsamic dressing

The Spruce Eats / Elizabeth Briskin

Prep: 8 mins
Cook: 0 mins
Total: 8 mins
Servings: 4 to 6 servings

Ripe, juicy tomatoes don't need much to make them sing. A simple dressing of balsamic vinegar, garlic, and fresh herbs are all you need for a summery salad.

Since the salad only has a few ingredients, look for the best tomatoes you can find. When shopping, look for tomatoes that are brightly colored and firm but juicy. Plum tomatoes, cherry, grape, vine, or heirloom tomatoes will work well in this recipe. Feel free to use the best tomatoes you can find, regardless of variety. If using a small type like grape or cherry tomatoes, there's no need to seed them. Simply slice them in half, and you're done.

Tomatoes are low in calories, fat-free, and high in vitamins A, C, and K. They're also known for containing the antioxidant lycopene, a natural pigment that gives tomatoes their signature red color.

You only need a few minutes to make balsamic tomato salad, so it's easy to throw together for a barbecue or a weeknight summer dinner. It also packs well for a picnic or meal on the go, and can be made ahead of time and stashed in the fridge until serving time. Serve with grilled steak, fish, or blackened tofu.

Make Ahead

Make this salad ahead of time, and cover the bowl tightly with plastic wrap or place the salad in an airtight plastic container. When ready, pull it out and serve. Store it in the fridge and enjoy it within 2 to 3 days. To avoid chunks of raw garlic in the salad, mince the garlic finely, combine it with a dash of salt, then mash it into a paste by pressing and scraping it with the blunt side of your chef's knife.

What You'll Need to Make This Balsamic Tomato Salad Recipe
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A Great Garlic Press
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A Sharp Paring Knife
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A Nice Mixing Bowl

"The balsamic tomato salad was a fast and easy side dish, and the flavors were fantastic. I loved it with fresh herbs and sweet, colorful grape tomatoes—the flavors and bright colors complemented a pasta Alfredo dish perfectly. This salad is a keeper!" —Diana Rattray

Balsamic Tomato Salad
A Note From Our Recipe Tester
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Ingredients

  • 24 ounces ripe tomatoes of choice

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 medium cloves garlic, minced

  • 1 teaspoon finely chopped fresh oregano, or 1/2 teaspoon dried oregano, plus fresh sprigs for garnish, optional

  • 1 teaspoon finely chopped fresh basil, or 1/2 teaspoon dried basil, plus fresh leaves for garnish, optional

  • Fine salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for balsamic tomato salad recipe gathered

    The Spruce Eats / Elizabeth Briskin

  2. Slice 24 ounces ripe tomatoes in half and, if using plum or larger tomatoes, core them to remove the seeds. Chop the tomatoes into chunks (whatever size you desire). If using grape, cherry, or another small tomato, cut in half so they will absorb the flavors of the dressing. There's no need to seed them.

    Tomato halves piled up in a bowl

    The Spruce Eats / Elizabeth Briskin

  3. Place the chopped tomatoes in a large bowl. Add 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 2 medium cloves garlic (minced), 1 teaspoon finely chopped oregano, and 1 teaspoon finely chopped basil. Toss well.

    Tomatoes tossed with olive oil, balsamic vinegar, garlic, and herbs

    The Spruce Eats / Elizabeth Briskin

  4. Transfer to a serving dish and season with salt and pepper to taste. Or plate the salad individually for your guests and garnish with a sprig of fresh oregano or fresh basil leaves, if desired.

    Multicolored balsamic tomato salad in a serving bowl

    The Spruce Eats / Elizabeth Briskin

Feeling Adventurous? Try This:

  • Make it colorful - Use a mix of colorful heirloom tomatoes for a festive-looking salad. Green, orange, yellow, and striped heirloom tomatoes are often available in the summer.
  • Mix the veggies - Replace half the tomatoes with another summertime veggie, such as diced cucumber.
  • Add some greens - Toss with baby arugula or spinach just before serving, dressing with additional oil and vinegar as needed.
  • Can't go wrong with cheese! - Top with a sprinkle of shaved Parmesan or toss in small balls (ciliegine) of mozzarella cheese.
  • Add avocado - Add a diced ripe avocado just before serving for a creamy element.
  • Make it flavorful - Add some chopped red onion or shallot into the mix.
Nutrition Facts (per serving)
89 Calories
7g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 89
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 106mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 1g
Vitamin C 16mg 79%
Calcium 26mg 2%
Iron 1mg 4%
Potassium 293mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)