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Italian Tomato Salad

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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 tomatoes and aromatic herbs in this marinated tomato salad.

This salad is naturally vegan, vegetarian, and gluten-free.

Italian tomato salad in a large white serving bowl with serving utensils.

Why You Should Make This Delicious Salad

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 for sopping up the tomato juice and dressing from the bottom of the bowl.

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Ingredients

You won't need much to make this simple salad recipe. Make sure to use very fresh, ripe tomatoes. The color should be deep red and they should smell very ripe.

Tomatoes, shallot, garlic, olive oil, oregano, and basil.
  • 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.

Chopped shallot, basil, oregano, and garlic.

Instructions

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. 

Sliced tomatoes in a large white bowl.

Combine the olive oil, sliced shallot, minced garlic, chopped basil, and chopped oregano in a small bowl. Stir till combined. 

A herby dressing for an Italian tomato salad.

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. 

A tomato salad being tossed in a serving bowl.

More Delicious Tomato Recipes

Love fresh tomato recipes, summer recipes, and delicious salads? Try some of these great tomato dishes.

An Italian tomato salad in a serving bowl.

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Variations

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.

Storage

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.

Tomato Tips

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.

Yield: 4 side salad servings

Italian Tomato Salad

Italian tomato salad with garlic, herbs, and shallots.

This delightful, fresh Italian tomato salad is easy to pull together and a delicious summer salad recipe.

Prep Time 12 minutes
Total Time 12 minutes

Ingredients

  • 1 pound Campari tomatoes (or heirloom, Roma, or beefsteak)
  • 10 ounces cherry tomatoes (grape tomatoes, or other small tomatoes)
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 1 garlic clove, finely minced
  • 15 basil leaves, chopped
  • 2 sprigs oregano, chopped

Instructions

  1. 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. 
  2. Combine the olive oil, sliced shallot, minced garlic, chopped basil, and chopped oregano in a small mixing bowl. Stir till combined. 
  3. Drizzle the olive oil mixture over the tomatoes and toss to make sure each tomato is coated. 
  4. Serve immediately or allow to marinate at room temperature for 30 minutes to 2 hours before serving. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 275mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 2g

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