Summer Tomato Salad

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This is the BEST Summer Tomato Salad made with garden heirloom or beefsteak tomatoes, perfect served with bread for dipping!

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!
Tomato Salad

This is my husband Tommy’s favorite summer meal, especially on those nights it’s too hot to cook. We get a loaf of crusty bread or sourdough, sometimes we toast it or grill it and rub a raw garlic clove on the bread. Then eat the tomatoes and let the bread sop up all those delicious juices at the bottom (so good you’ll want to drink it!). Of course, the bread is totally optional here!

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

You just can’t buy juicy tomatoes like this in the supermarket, they will never compare to garden tomatoes that you wait all summer for. So if you have a ton of tomatoes in your garden, or see some at the farmer’s market, make this salad, you’ll thank me later!

The ingredients are for this tomato salad are simple; made with tomatoes, basil, red onion, garlic and a good quality extra virgin olive oil. Although Tommy eats this as a main dish, you can serve this as a side dish with anything you’re grilling such as chicken or fish.

What To Serve with Tomato Salad

In our house, we make a big bowl of this and serve it with bread for dipping into that glorious juice. If you want to serve this as a side dish, this would be great with:

  • Grilled Chicken – Serve this right over grilled chicken.
  • Grilled Flank Steak – I love grilling flank steaks and serving this right over the top after slicing. It’s next level good!
  • Top your fish – steam, grill or broil some flaky white fish and top it with these tomatoes.
  • Serve it along side any protein! Pork chops, turkey burgers, you can’t go wrong.
  • Serve it with grains like farro or quinoa to make it a meatless main.

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

More summer salads I love:

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!
Print WW Personal Points
4.93 from 14 votes
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Tomato Salad

86.5 Cals 2 Protein 12.5 Carbs 4 Fats
Prep Time: 5 mins
Cook Time: 0 mins
Marinating Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Lunch, Salad, Side Dish
CUISINE: American, Italian
Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

Ingredients

  • 5 large or 8 cups medium ripe red heirloom or beefsteak tomatoes, cut into 1-inch cubes
  • 1/2 cup red onion, chopped
  • 8 - 10 fresh basil leaves, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • Kosher salt and fresh ground pepper to taste
  • good crusty bread, for serving (optional)

Instructions

  • In a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
  • Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well.
  • When ready to serve, toss the tomato mixture and divide in 4 bowls. Eat with crusty bread if desired.

Nutrition

Serving: 2cups, Calories: 86.5kcal, Carbohydrates: 12.5g, Protein: 2g, Fat: 4g, Saturated Fat: 0.5g, Sodium: 21.5mg, Fiber: 3g, Sugar: 1g
WW Points Plus: 2
Keywords: fresh tomato salad, summer tomato salad, tomato salad, tomato salad recipe

Ripe, end-of-summer garden tomatoes make the best, juiciest tomato salad, perfect served with a rustic loaf of bread!

Photo Credit: Jess Larson

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26 comments

  1. I made this today with tomatoes from my local farm stand  and  the Grilled Flank Steak with Chimichurri — delicious! There was nothing leftover and everyone loved it and wanted the recipes! I seeded the tomatoes but wondered if I should not have seeded them to create more juice?

  2. Letting the natural juices of the tomatoes be released makes this quite a refreshing salad.

  3. My grandmother was making this salad which she brought from Italy in the early 1900s, so it must go back further than that in Italy.  It is identical to how I make it now except I add diced sweet green peppers to it and don’t add the garlic but I will now.  The crusty Italian bread is a must and soaking it in the juices is wonderful!  I call it liquid pizza.

    I always take it to our 4th of July family reunion which we have done since 1946 at the end of WW2.  La famiglia LOVES it!  Also, day old tomato salad broth is even better.  YUM!

    I appreciate all you put into your site and your recipes are really great.  Thank you.

    Rebecca