Summer Tomato Salad
This is the BEST Summer Tomato Salad made with garden heirloom or beefsteak tomatoes, perfect served with bread for dipping!
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!
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.
More summer salads I love:
- Italian Caprese Salad
- Summer Macaroni Salad with Tomatoes and Zucchini
- Chilled Lobster Salad with Sweet Summer Corn and Tomatoes
- Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce
- Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk Dijon Dressing
- 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)
- 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.
Photo Credit: Jess Larson