This fresh Italian tomato salad recipe (Insalata di Pomodori) is a simple, easy summer side dish. It's perfect for a BBQ or picnic and absolutely bursting with fresh flavors.
You'll love the combination of fresh ingredients - including ripe tomatoes and aromatic herbs in this marinated tomato salad.
This salad is naturally vegan, vegetarian, and gluten-free.
This fresh summer salad is hard to beat! It's a simple recipe and a perfect way to enjoy summer tomatoes and fresh herbs.
It can be served immediately or allowed to marinate for 30 minutes to 2 hours. Making it a perfect make-ahead dish for a dinner party.
This simple Italian tomato salad can be served as a side dish for four or eaten as a main course for two people.
Serve it with some crusty bread (stale bread works well) for sopping up the tomato juice and dressing from the bottom of the bowl.
For a light lunch, pair it with a Strawberry Cucumber Salad for a fresh meal.
You won't need much to make this simple salad recipe. Make sure to use very ripe, fresh tomatoes. The color should be deep red and they should smell very ripe.
- Large tomatoes - I used Campari tomatoes. They're a sweet, dark red tomato that may also be sold as tomato-on-the-vine. You can also use heirloom tomatoes, Roma tomatoes, or beefsteak tomatoes.
- Small tomatoes - I use mini San Marzano tomatoes, but you can use any small tomatoes like cherry tomatoes or grape tomatoes.
- Sea salt - I recommend using flaky sea salt so you get pops of salty flavor!
- Olive oil - Use the highest quality olive oil you have. I'd recommend an extra virgin olive oil from Italy if possible.
- Shallot - You'll use a shallot for a bit of onion flavor. You can also substitute this for half a small red onion.
- Garlic - You'll need one clove of garlic. Make sure to finely mince this or grate it, so you get a little garlic in each bite.
- Basil - You'll use several fresh basil leaves.
- Oregano - You'll also need a few sprigs of fresh oregano. You can substitute this for fresh thyme or leave it out if you don't have fresh oregano.
Optional - you can add a small sprinkle of black pepper as well if you'd like.
See the recipe card for quantities.
Slice the tomatoes into rounds and the smaller tomatoes in half or thirds. Layer them in a large bowl or serving dish and sprinkle them with sea salt.
Combine the olive oil, sliced shallot, minced garlic, chopped basil, and chopped oregano in a small bowl. Stir till combined.
Drizzle the olive oil mixture over the tomatoes and toss to make sure each tomato is coated.
Serve immediately or allow to marinate at room temperature for 30 minutes to 2 hours before serving.
More Delicious Tomato Recipes
Love fresh tomato recipes, summer recipes, and delicious salads? Try some of these great tomato dishes.
- Fresh Tomato Tart with Mustard Crème Fraîche - a delicious puff pastry tomato tart
- Roasted Tomato Soup - creamy, comforting tomato soup
- Burst Cherry Tomato Pasta - a delightful and easy pasta recipe
- Grilled Peach and Tomato Salad - a beautiful summer salad
- Avocado Caprese Salad - a delicious take on the classic Italian salad
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Want to kick the flavor up a notch or add more color? Try one of these options.
- Cheese - serve the salad with some crumbled feta or goat cheese or a sprinkle of parmesan for some creaminess.
- Nuts - toast some nuts like pepitas or pine nuts and sprinkle them across the salad.
- Greens - toss with a few handfuls of arugula for a more substantial salad.
- Color - use a variety of colorful tomatoes (green tomatoes, yellow tomatoes, and orange tomatoes) to add splashes of color.
- Vinegar - you can drizzle on some balsamic vinegar or red wine vinegar.
The assembled salad will keep for up to 3 days in the refrigerator.
You can allow the salad to marinate on the counter, at room temperature, for up to 2 hours before serving. However, the salad should not be out of the refrigerator for longer than 4 hours total.
Tomatoes are in season from May to October, with each month having different tomato varieties that are at their peak.
Ripe tomatoes will be a little tender but won't be mushy. They'll smell like a tomato, give them a sniff, and if they smell great, they're probably ready to eat.
Make sure your tomatoes are blemish and bruise-free. Juicy tomatoes will be heavy for size.
- 1 pound Campari tomatoes (or heirloom, Roma, or beefsteak)
- 10 ounces cherry tomatoes (grape tomatoes, or other small tomatoes)
- ½ teaspoon sea salt
- 3 tablespoons olive oil
- 1 shallot, thinly sliced
- 1 garlic clove, finely minced
- 15 basil leaves, chopped
- 2 sprigs oregano, chopped
- Slice the tomatoes into rounds and the smaller tomatoes in half or thirds. Layer them in a large dish and sprinkle them with sea salt.
- Combine the olive oil, sliced shallot, minced garlic, chopped basil, and chopped oregano in a small mixing bowl. Stir till combined.
- Drizzle the olive oil mixture over the tomatoes and toss to make sure each tomato is coated.
- Serve immediately or allow to marinate at room temperature for 30 minutes to 2 hours before serving.
Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 275mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 2g