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 02/1/23
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
Nutrition Facts (per serving)
88 Calories
7g Fat
6g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 88
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 104mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 1g
Vitamin C 16mg 79%
Calcium 23mg 2%
Iron 1mg 4%
Potassium 288mg 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.)

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, heavy for their size, and firm but juicy. The recipe calls for plum tomatoes, but good cherry, grape, vine, or heirloom tomatoes will work, too. 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, low in fat, 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.

Ingredients

  • 24 ounces tomatoes of choice

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 cloves garlic, minced

  • 1 teaspoon finely chopped fresh oregano, or 1/2 teaspoon dried oregano

  • 1 teaspoon finely chopped fresh basil, or 1/2 teaspoon dried basil

  • 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 the 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 the olive oil, balsamic vinegar, garlic, and herbs (if using). 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 basil.

    Multicolored balsamic tomato salad in a serving bowl

    The Spruce Eats / Elizabeth Briskin

Tips

Make this salad ahead of time, and cover the bowl tightly with plastic wrap or place salad in an airtight plastic container. When ready, pull it out and serve. Keep in the fridge for a day or two.

Variations

  • 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.
  • Replace half of the tomatoes with another summertime veggie, such as diced cucumber.
  • Add some baby arugula or spinach just before serving, dressing with additional oil and vinegar as needed.
  • Top with a sprinkle of shaved Parmesan or toss in small balls of mozzarella cheese.
  • Add a diced ripe avocado just before serving for a creamy element.
  • Add some chopped red onion into the mix.