This quick and easy Balsamic Tomato Salad is the perfect summer side dish. With just a handful of ingredients, you can create a refreshing and flavorful dish that is perfect for picnics, BBQs, or try it with fresh ricotta for a simple and refreshing brunch dish!
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One thing about living in New Jersey, home of the Jersey tomato, is every Italian restaurant is going to have a refreshing bruschetta on the menu. Basically a Balsamic Tomato Salad on Italian bread, it is the flavor of Summer in our minds.
This tomato salad is one of those back pocket recipes that I like to keep in mind whenever I want to eat but I don't want to cook anything. It's basically just multicolored cherry tomatoes, sliced and tossed with a simple vinaigrette and some fresh herbs, but it brings so much flavor to the table.
I like to serve mine on toasted artisan bread, with a schmear of fresh ricotta cheese, and a drizzle of olive oil for breakfast or brunch in the morning. Served with some ricotta eggs and some crispy prosciutto, it reminds me of the cichetti (small bites) one of my favorite book characters would eat in the morning at a bar in Venice. New Jersey may not be as scenic, but this cherry tomato salad is just as delicious.
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Ingredients & Substitutions
Very simple ingredients there aren't many places to make changes, but let's go over a few things that you can do and still get an amazing tomato salad on your plate:
- Cherry/Grape Tomatoes: No cherry tomatoes on hand? No problem! Regular tomatoes work beautifully—just dice them up into bite-sized pieces.
- Fresh Basil: If you don't have basil, don't stress! Oregano brings a classic Mediterranean vibe, while parsley keeps things clean and bright. Dried basil won't work here; only use fresh basil added at the last moment.
- White Balsamic Vinegar: Regular balsamic works just fine—just know your salad will take on a darker color. White wine vinegar, or even champagne vinegar, along with a touch of honey creates a similar sweet-tart balance. In a real pinch, fresh lemon juice offers a completely different but equally delightful citrusy approach.
- Kosher Salt: Any salt in your pantry will do the job. Sea salt is a perfect 1:1 substitute, while regular table salt is more concentrated, so use about half.
- Garlic: Forgot to pick up garlic? Shallots offer a milder, more elegant flavor profile. Green onions (white parts) work in a pinch, or use about ¼ teaspoon of garlic powder for every 2 cloves called for, just be sure that it's garlic powder and not granulated garlic which will not dissolve in the vinaigrette.
See recipe card below for a full list of ingredients and measurements.
Variations
This is a classic recipe for simple balsamic tomato salad, but you can take it in so many different directions. Here are a few ideas:
- Mediterranean Style - Add ½ cup crumbled feta cheese, ¼ cup pitted kalamata olives, and ½ cucumber (diced) for a Greek salad inspired version.
- South of the Border - Add diced jalapeños and use lime juice in place of the white balsamic vinegar. Substitute cilantro or parsley for the basil for a pico de gallo vibe.
- Caprese - Use only red cherry tomatoes and add 8 oz fresh mozzarella pearls or diced mozzarella. Double the basil.!)
Short Recipe Video
Step-by-Step Instructions
This is such an easy recipe, with very few steps, but each one gets you closer to a delicious balsamic tomato salad. Don't forget to let your salad sit and marinate for at least 15 minutes before serving. Go gather all of your ingredients and let's get started!
Step 1: Stack your basil leaves together, and roll up into a cylinder.
Step 2: Use your sharp knife to cut strips, also known as a julienne or chiffonade of basil. If you like, cut across the strips to make a finer chop of your basil.
Step 3: Slice your tomatoes in half and place into a medium bowl. Add your basil on top.
Step 4: Add all of your vinaigrette ingredients to a jar with a lid. Finally mince, or grate, your garlic and add to the jar. Shake well and add to your salad. Toss gently to combine. Let rest and marinate for 15 minutes before serving.
Serving suggestions: Serve as a side dish at dinner, alongside my grilled Italian steak, or for breakfast on toast that has been topped with fresh ricotta cheese. Or, my favorite way to tomato, toss your balsamic marinated tomatoes with big chunks of toasted italian bread for a vibrant panzanella salad. Lettuce optional.
Helpful tips
It's a salad! What could I possibly have to say they could make a tomato salad easier than it already is? You know me, I always have things to say. Here are a few helpful tips to help you make it a damn good salad:
- Room temperature matters - Don't refrigerate your tomatoes when you bring them home from the grocery store; cold temperatures dull their flavor and give them a grainy texture.
- Fresh herbs only - Dried basil won't work here; only use fresh basil added at the last moment.
- Toss just before serving - If you toss this salad more than an hour before serving, the tomatoes will begin to soften and release more juice, changing the texture. The basil may also darken. Consider keeping the dressing separate and adding it just before serving.
- Give it time - Let the salad rest for at least 15 minutes before serving to allow flavors to meld.
- Don't waste a drop - I never say this, but with these balsamic tomatoes, go ahead and overdress your salad. As it sits, the tomatoes release some of their juices. Use a slotted spoon to serve and, after everything is consumed, you'll have the most delicious tomato balsamic dressing leftover for your next salad.
Recipe FAQs
The salad is best consumed within 24 hours. While you can refrigerate leftovers for up to 2 days in an airtight container, the tomatoes will begin to soften and release more juice, changing the texture. If you know you'll have leftovers, consider keeping some of the dressing separate and adding it just before serving.
Yes, but with some modifications! Prepare the dressing and cut the tomatoes up to 2 hours before your event, but store them separately in the refrigerator. About 30 minutes before serving, remove both from the refrigerator, allowing them to come to room temperature, then combine them with the fresh basil. This ensures the best flavor and texture.
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-Cynthia
📖 Recipe
Simple and Refreshing Balsamic Tomato Salad
Ingredients
- 2 pints grape or cherry tomatoes
- ¼ cup basil chopped (from about 6 to 8 leaves)
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cloves garlic minced finely or grated
- 1 tablespoon honey
- ½ cup good olive oil
Instructions
- Wash the tomatoes and cut them in half. Place in a large serving bowl.
- Stack basil leaves, roll them tightly, and slice into thin ribbons (chiffonade). Add to the bowl with tomatoes.
- In a small jar with a lid, add together the white balsamic vinegar, salt, pepper, minced garlic, and honey.
- Add the olive oil, screw on the lid, and shake vigourously to create an emulsion.
- Pour the dressing over the tomatoes and basil. Toss gently to coat.
- Allow the salad to marinate at room temperature for 15-20 minutes before serving to let the flavors develop.
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Cynthia says
We can’t get enough of this salad! So good!