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This simple Tomato Salad has a healthy balsamic vinegar dressing. Don’t let the simplicity fool you, it’s full of flavor!

Balsamic Tomato Salad in a white bowl with a wooden spoon

What kind of tomatoes should I use to make tomato salad?

Cherry and grape tomatoes are both great options for making tomato salad. You can also dice up heirloom tomatoes, romas, and other garden tomato varieties. They will all work great in this recipe, though cherry and grape tomatoes produce the prettier result.

Can I add cheese to tomato salad?

Yes you can! This recipe would go well with 1/4 to 1/2 cup crumbled feta cheese, or some fresh mini mozzarella balls. Just be warned that the dressing will discolor the cheese so it is best to add the cheese right before serving.

If you like this recipe, you may be interested in these other delicious salad recipes:

Watch the video below where Rachel will walk you through every step of this recipe, including tips and tricks along the way. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

balsamic tomato salad in a white bowl
This simple Tomato Salad has a healthy balsamic vinegar dressing. Don't let the simplicity fool you, it's full of flavor!
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
  • 2 pints cherry or grape tomatoes halved
  • 10 large basil leaves chiffonade or roughly chopped
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  • Cut all of your grape or cherry tomatoes in half and place into a large mixing bowl. Place basil in with tomato mixture.
  • In a small mixing bowl, whisk together balsamic vinegar, olive oil, salt and pepper.
  • Pour dressing over tomato mixture. Toss to coat.
  • Serve at room temperature, or chill for 2 hours before serving.
Notes

Nutrition

Calories: 97kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Sodium: 406mg | Potassium: 352mg | Fiber: 1g | Sugar: 5g | Vitamin A: 805IU | Vitamin C: 36mg | Calcium: 20mg | Iron: 1.2mg
Course: Salad, Side Dish
Cuisine: American
Keyword: Tomato Salad

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Virginia

Love this salad. I do add feta cheese and even though it gets discolored it’s DELICIOUS with the tomatoes

Dawnj

5 stars
Make this tomato salad, you will not regret it! It was gone in one sitting with raves. Cannot thank you enough for making me a better baker and cook! ?

5 stars
I love this tomato salad with basil!
…if you add some Dijon mustard to the vinegar oil mix it will thicken it without changing flavor. Honey Dijon makes it a little sweeter. Just a little food chemistry my Mediterranean dad taught me.
Enjoy!

Tannis Owens

5 stars
I made this for a side for my lunch and it was so darn good. I omitted basil because I don’t like it.

I mixed the dressing separate from the tomatoes and spooned some on before I ate it. How long will the dressing be good for in the fridge? Thanks

Betty Norrie

Look great will.try

Bonnie

Sounds delish! Will make for a church meal! Thanks!

joyce lasiter

Why does the recipes when printed come out so light you can not read the? othe web pages are fine

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