Why You’ll Love Tomato Salad Recipe
This tomato salad is:
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Full of vibrant, fresh flavors that celebrate ripe tomatoes
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Light yet satisfying, perfect for warm weather meals
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Quick to prepare with a simple marinade that enhances the natural sweetness of the produce
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Versatile—great as a side or with added proteins like shrimp or chicken
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large ripe tomatoes, cored and cut into 1/2‑inch wedges
1/2 teaspoon plus 1/8 teaspoon salt, divided
2 cups baby arugula
1/4 cup fresh basil, chopped
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1/2 teaspoon black pepper, or to taste
1/2 cup Chevre, crumbled
Directions
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In a medium bowl, sprinkle the tomato wedges with 1/2 teaspoon of salt and gently mix.
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Transfer the tomatoes to a baking sheet lined with paper towels and let them drain for 15 minutes. Flip and drain for another 15 minutes.
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Place the drained tomatoes in a medium bowl. Add arugula, basil, olive oil, red wine vinegar, garlic, 1/8 teaspoon salt, and black pepper. Gently toss to combine.
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Allow the salad to marinate for about 15 minutes to let the flavors meld.
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Sprinkle the salad with crumbled Chevre and serve.
Servings and timing
Servings: 4
Prep time: 45 minutes (includes draining and marinating)
Cook time: none
Total time: about 1 hour
Variations
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Substitute feta or fresh mozzarella for Chevre for a different taste
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Add thinly sliced red onion or olives for extra texture and depth
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Toss in herbs like parsley or dill for a fresh, herbal twist
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Drizzle with balsamic vinegar for a Caprese-style variation
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3–4 days. Reheating is not recommended. Instead, allow it to come to room temperature before serving for best texture and flavor.
FAQs
What type of tomatoes are best for this salad?
Use the ripest, freshest tomatoes available. Heirloom, vine-ripened, or a mix of varieties work beautifully.
Can I make this salad ahead of time?
Yes, you can prep the components in advance, but add the arugula just before serving to avoid wilting.
Is this salad suitable for vegetarians?
Absolutely. To make it vegan, simply omit the Chevre or use a dairy-free cheese alternative.
Can I add other vegetables?
Yes, try adding cucumbers, bell peppers, or red onions for extra crunch and flavor.
What if I don’t like arugula?
You can substitute it with baby spinach or a spring mix if preferred.
How should I season the salad?
Season with salt and freshly cracked black pepper to taste. The balance of acid from vinegar and creamy cheese makes the flavors pop.
Can I use balsamic vinegar instead of red wine vinegar?
Yes, balsamic vinegar offers a richer, slightly sweeter flavor and works well as a substitute.
How long should I marinate the salad?
Let it marinate for about 15 minutes to allow the flavors to meld without making the greens soggy.
What are good dishes to serve with this tomato salad?
This salad pairs well with grilled chicken, seafood, pasta dishes, or even toasted bread for a light bruschetta-style meal.
Can this salad be frozen?
No, freezing is not recommended. Fresh tomatoes and greens do not hold up well in the freezer.
Conclusion
This tomato salad is a simple yet stunning dish that brings out the best in seasonal produce. With fresh herbs, a tangy marinade, and creamy cheese, it’s the perfect side for summer gatherings or a flavorful light meal any time of year. Easy to make and endlessly adaptable, it’s a recipe you’ll reach for again and again.
