Easy Tomato Salad
Total Time
20 minutes
Prep Time
20 minutes
Rating
4.9 out of 5 stars
(16)
Ingredients
4 servings
- ½ cup chopped red onion (about ½ small red onion)
- 1 pint (12 ounces or 2 cups) cherry tomatoes, halved
- 1 pound additional tomatoes (about 1 large, 2 medium or 3 small), cut into bite-sized wedges
- ¼ cup thinly sliced fresh basil and/or small basil leaves (or substitute parsley, dill and/or chives)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons thick balsamic vinegar or balsamic glaze
- ½ teaspoon flaky sea salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: ½ English cucumber or 1 Persian cucumber, thinly sliced
- Optional: 1 torn mozzarella ball or around 1 cup mini mozzarella balls or cubed part-skim mozzarella
- Optional: 1 ripe avocado, sliced or diced
- Optional: Handful of baby arugula
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Preparation
Chef’s notes
Change it up:
Add any of the optional additions. Use any combination of tomatoes (you’ll need about 1 ¾ pounds total), cut into wedges or even large slices. You could also substitute ripe sliced peaches for some of the tomatoes.
Balsamic vinegar note:
For a beautiful drizzle, use high-quality, thick balsamic vinegar (such as Napa Valley Naturals’ Grand Reserve Vinegar) or store-bought balsamic glaze/reduction (DeLallo and Alessi make them). Or, make your own balsamic reduction.