Why You’ll Love Tomato Salad Recipe

I love this recipe because it’s fresh, simple, and ready in minutes. The natural sweetness and acidity of the tomatoes shine through, balanced by olive oil and herbs. It’s perfect for busy days, gatherings, or anytime I want something clean and flavorful without much effort.

Ingredients

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

4 large ripe tomatoes, sliced
1 small red onion, thinly sliced
½ cucumber, sliced
½ cup fresh basil leaves
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon black pepper
Optional: 1 clove garlic, minced
Optional: 2 tablespoons feta cheese crumbles

Directions

I begin by slicing the tomatoes, red onion, and cucumber, then placing them into a large salad bowl.

I add the fresh basil leaves and, if I’m using it, the minced garlic for extra flavor.

In a small bowl, I whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined.

I pour the dressing over the salad and gently toss so everything is evenly coated. If I’m using feta cheese, I sprinkle it on top just before serving.

I like letting the salad rest for a few minutes so the flavors blend, though it’s just as good served right away.

Servings and Timing

This salad makes about 4 servings.
I usually need around 10 minutes to prepare it from start to finish.

Variations

I sometimes add avocado slices, olives, or a handful of cherry tomatoes for variety. When I want extra brightness, I add a little extra lemon juice. Fresh herbs like parsley or dill also work well.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 1 day. Since this salad is meant to be enjoyed cold, there’s no reheating needed — I just give it a gentle toss before serving again.

FAQs

Can I use cherry tomatoes instead?

Yes, I often use cherry tomatoes cut in half for a bite-sized version.

Should I peel the cucumber?

I usually leave the skin on, but peeling it is fine if I prefer a softer texture.

Can I make this ahead of time?

I can prep the vegetables ahead, but I like adding the dressing just before serving.

Is this salad vegetarian?

Yes, and it’s also vegan if I skip the optional cheese.

Can I add other vegetables?

I sometimes add bell peppers or radishes for extra crunch.

What can I use instead of basil?

Parsley, dill, or mixed fresh herbs all work nicely.

How do I keep the salad from becoming watery?

I add the dressing close to serving time and use ripe but firm tomatoes.

Can I add a sweet note?

I sometimes add a tiny drizzle of honey to balance the acidity.

Is this good for gatherings?

Yes, I double the recipe and serve it chilled in a large bowl.

What dishes pair well with this salad?

I love serving it alongside grilled meats, fish, or simple pasta dishes.

Conclusion

I love this Tomato Salad because it’s fresh, colorful, and full of natural flavor. With simple ingredients and minimal prep, it’s a recipe I return to again and again whenever I want an easy, refreshing side dish.