Why You’ll Love My Favourite Tomato Salad Recipe – Fresh & Flavorful 10-Min Recipe

I enjoy this recipe because it highlights ripe tomatoes without masking their natural sweetness. I like how the balance of acidity, salt, and olive oil creates its own light dressing, and I find that the fresh basil and finely minced aromatics add depth without overpowering the tomatoes. It’s quick, reliable, and always tastes like peak summer to me.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 ripe tomatoes (180g/6oz each)
1½ tsp finely minced eschalots (US: shallots)
½ tsp finely minced garlic
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
¾ tsp cooking/kosher salt
2 pinches white pepper
1½ tbsp finely sliced basil leaves, plus extra for garnish

Directions

I start by cutting the tomatoes into 8 or 10 wedges, carefully removing the white core from each piece. I place the wedges into a large bowl, keeping them as intact as possible.

I sprinkle the minced eschalots and garlic evenly over the tomatoes, followed by the salt and white pepper. I let this sit briefly so the salt can begin drawing out the tomato juices.

I drizzle the olive oil and white wine vinegar over the tomatoes, making sure everything is evenly distributed. I gently toss the salad using my hands or a large spoon, being careful not to crush the tomatoes.

I add the sliced basil at the end and toss once more, just enough to spread the herbs throughout. I transfer the salad to a serving bowl, garnish with extra basil, and serve immediately.

Servings and Timing

I usually serve this salad as 4 generous portions. The prep time is about 10 minutes, there is no cook time, and the total time comes to 10 minutes. I find it’s best enjoyed within 15 minutes of preparation for optimal texture and flavor.

Storage/Reheating

I prefer this salad fresh, but if needed, I store leftovers in an airtight container in the refrigerator for up to 24 hours. Before serving again, I let it come to room temperature and drain any excess liquid. I do not reheat this salad, as tomatoes lose their texture when warmed.

FAQs

Can I make this tomato salad ahead of time?

I usually prepare the ingredients ahead but combine and salt the tomatoes shortly before serving to avoid excess liquid.

What tomatoes work best for this recipe?

I like using vine-ripened, heirloom, or beefsteak tomatoes for their balanced sweetness and texture.

Why do I add salt just before serving?

I do this to control how much juice the tomatoes release and keep the salad from becoming watery.

Can I substitute red onion for eschalots?

I sometimes do, but I use about half the amount since red onion has a stronger flavor.

Is white pepper necessary?

I prefer white pepper for a cleaner heat, but black pepper works fine if that’s what I have.

Can I use dried basil instead of fresh?

I don’t recommend it, as fresh basil adds aroma and brightness that dried herbs can’t replicate.

What if my salad turns watery?

I simply drain off the excess liquid and adjust the seasoning before serving.

Is this recipe suitable for special diets?

I like that it’s naturally vegan, vegetarian, gluten-free, and keto-friendly.

Can I change the vinegar?

I sometimes use apple cider or champagne vinegar, depending on what I have available.

How do I keep the tomatoes looking fresh?

I handle them gently and avoid over-mixing so the wedges stay intact and attractive.

Conclusion

I think this tomato salad is a perfect example of how thoughtful technique can elevate everyday ingredients. I love how fresh, bright, and satisfying it is, especially during tomato season. With minimal effort and maximum flavor, this recipe has become one of my most trusted go-to salads.