Some dishes just taste like summer, don’t they? This marinated tomato salad is exactly that—bursting with juicy tomatoes, mellow shallots, and a zesty vinaigrette that brings it all together. It’s the kind of salad you make once and then crave again the next day. I love serving it up alongside grilled anything, or even piling it on top of toasted bread for a little tomato-toast magic!
Why You’ll Love This Recipe
One summer weekend, I made this salad on a whim using garden tomatoes and a couple stray shallots from the pantry. My guests practically licked the bowl clean, and now it’s a staple. It’s quick, wildly flavorful, and effortlessly chic—the kind of dish that turns heads and wins hearts.
- Perfect way to use up ripe summer tomatoes
- No cooking required—just slice, mix, and marinate
- Comes together in just 15 minutes
- Super versatile: serve as a side, starter, or even on crostini
- Light, fresh, and filled with bright flavors
Ingredients Breakdown
Essentials
- 1 ½ lbs ripe tomatoes (heirloom, cherry, or mixed), sliced or chopped
- 1 large shallot, thinly sliced
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar (or apple cider vinegar)
- 1 tsp honey (optional but delicious!)
- 1 garlic clove, minced
- ½ tsp kosher salt (plus more to taste)
- Fresh cracked black pepper, to taste
- Handful of fresh basil leaves, torn
Pro Tips
- Use a variety of tomatoes for that colorful “market” vibe
- If your shallots are strong, soak them in cold water for 10 minutes to mellow out the bite
- Red wine vinegar gives a nice tang, but balsamic or sherry vinegar work beautifully too
- Add a pinch of crushed red pepper flakes for a little heat
Step-by-Step Instructions
- Slice the tomatoes and shallots. Place them in a large bowl.
- In a small jar or bowl, whisk together the olive oil, vinegar, honey, garlic, salt, and pepper.
- Pour the dressing over the tomatoes and shallots. Toss gently to coat everything well.
- Let the salad sit at room temperature for 15–30 minutes to marinate. This helps the flavors meld.
- Just before serving, sprinkle with torn basil leaves and adjust salt and pepper to taste.
Chef’s Tips and Tricks
- Don’t refrigerate tomatoes—cold temps can dull their flavor and texture
- Make the salad ahead, but add the basil just before serving so it doesn’t wilt
- Leftovers? Add them to your scrambled eggs or spoon over grilled chicken the next day
Recipe Variations and Serving Suggestions
- Top with crumbled feta or fresh mozzarella for a caprese-style twist
- Serve over grilled sourdough or crostini for an effortless appetizer
- Add chickpeas or white beans for a more filling, hearty option
- Toss in avocado chunks right before serving for creamy richness
- Pair it with grilled fish, chicken, or veggie skewers for a perfect summer dinner
FAQs
Can I make this salad ahead of time?
Absolutely! It actually tastes better after at least 15–30 minutes of marinating. Just hold off on adding the basil until right before serving for max freshness.
What’s the best kind of tomato to use?
A mix is best! Heirlooms, cherry, grape, and vine-ripened tomatoes all bring different flavors and textures. Just make sure they’re super ripe.
Can I use onions instead of shallots?
You sure can! A small amount of very thinly sliced red onion works well—just soak it in cold water for 10 minutes first to tone down that sharpness.
Recipe Card
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15–30 minutes (with marination)
Ingredients:
- 1 ½ lbs ripe tomatoes, sliced or chopped
- 1 large shallot, thinly sliced
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey (optional)
- 1 garlic clove, minced
- ½ tsp kosher salt
- Fresh cracked black pepper, to taste
- Handful of fresh basil leaves, torn
Instructions:
- Combine tomatoes and shallots in a large bowl.
- Whisk together olive oil, vinegar, honey, garlic, salt, and pepper. Pour over the tomato mixture.
- Gently toss to combine. Let marinate at room temp for 15–30 minutes.
- Add basil just before serving. Taste and adjust seasoning if needed.
Nutrition: ~140 calories per serving
If you try this recipe, let me know how it goes by leaving a comment or tagging me @thekitchensaid on social—I absolutely love seeing your kitchen creations!