Classic Tomato Salad with Fresh Basil and Onion
A simple and refreshing no-cook tomato salad featuring ripe tomatoes, fresh basil, and thinly sliced onion, dressed with olive oil and a touch of vinegar. Perfect as a light, easy side dish for lunch or dinner.
Ingredients
Check ingredients as you go.
- Salad Base
- Dressing
- Seasoning
Let’s make it
Salad Base
Wash and core the tomatoes, then cut them into bite-sized wedges. Place them in a large salad bowl.
Salad Base
Peel and thinly slice the red onion. Add the slices to the bowl with the tomatoes.
Salad Base
Tear or roughly chop the fresh basil leaves and sprinkle them over the tomatoes and onion.
Dressing
Drizzle the extra virgin olive oil and red wine vinegar evenly over the salad. Gently toss to combine all ingredients without crushing the tomatoes.
Seasoning
Season the salad with salt to taste and freshly ground black pepper if desired. Toss gently again and let the salad rest at room temperature for about 5 minutes before serving to enhance the flavors.
Tips & notes
Use the ripest tomatoes available for the best flavor. Allowing the salad to rest briefly at room temperature helps the flavors meld beautifully. Tear the basil leaves by hand to preserve their aromatic oils.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 1 day. Tomatoes may release some juice, so drain before serving if desired.
Reheating
This salad is best served chilled or at room temperature and should not be reheated.
