Italian Tomato Salad
This Italian tomato salad is a fresh and simple dish that highlights the natural sweetness of ripe tomatoes. Tossed with olive oil, herbs, and a touch of seasoning, it’s a light and flavorful side that pairs perfectly with almost any meal.
Ingredients
- 1 pound tomatoes
- 2 small red onions thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- fresh basil leaves
- sea salt and ground black pepper
Instructions
- Cut the tomatoes into wedges and place them in a large mixing bowl. Add the thinly sliced onions.
- Drizzle the olive oil and vinegar over the tomatoes and onions. Season with salt and pepper to taste, then toss gently to coat everything evenly.
- Transfer the salad to a serving plate and finish with a garnish of fresh basil leaves and a sprinkle of dried oregano
Notes
Tomato Tips
- Use ripe, in-season tomatoes: The better the tomatoes, the better the salad. Look for heirloom, beefsteak, or vine-ripened varieties that are firm yet juicy.
- Avoid refrigeration before slicing: Cold temperatures can dull the flavor and texture of tomatoes. Store them at room temperature and slice just before serving.
- Cut evenly: Wedges look rustic, but you can also slice tomatoes into rounds or thick chunks depending on your presentation style.
- Use quality olive oil: A good extra-virgin olive oil adds richness and depth. Look for one that’s fruity and peppery for the best flavor.
- Balance the vinegar: Red wine vinegar is traditional, but balsamic or sherry vinegar can add a deeper, slightly sweeter note.
- Toss gently: Tomatoes are delicate, so mix just enough to coat without breaking them down.
- Fresh basil is essential: Tear the leaves by hand instead of chopping to preserve their flavor and aroma.
- Dried oregano adds earthiness: A little goes a long way—just a pinch can enhance the Mediterranean feel of the salad.