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.
Emily's Recipe Notes
It's hard to beat a fresh tomato salad in the summer! They're one of my favorite things to make. This simple recipe is the perfect way to let summer tomatoes shine.
You can serve the salad immediately, or if you have time allow it to rest at room temperature for 30 minutes to let the flavors come together. It's the perfect make-head dish for a dinner party.
Serve it with some crusty bread (stale bread works well) for sopping up the tomato juice and dressing from the bottom of the bowl.
Italian Tomato Salad Ingredients
- 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.
How to Make an Italian Tomato Salad
Step 1
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.
Step 2
Combine the olive oil, sliced shallot, minced garlic, chopped basil, and chopped oregano in a small bowl. Stir till combined.
Step 3
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.
Choosing the Best Tomatoes
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 should smell a little sweet; so give them a sniff, and if they smell great, they're probably ready to eat.
Make sure your tomatoes are blemish and bruise-free. Ripe, juicy tomatoes will be heavy for their size.
Additions & Variations
Want to punch up this salad or make a few changes?
- Vinegar - you can drizzle on some balsamic vinegar or red wine vinegar.
- Cheese - serve the salad with some crumbled feta or goat cheese or a sprinkle of parmesan for some creaminess.
- Greens - toss with a few handfuls of arugula for a more substantial salad.
Italian Tomato Salad
Ingredients
- 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
Instructions
- 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.
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