This tomato salad is dressed with a simple yet delicious dressing of olive oil and balsamic vinegar. It's ready in ten minutes! It's a summer staple that I make at least once a week.
I love making salads in the summer. Whether main-dish salads such as chicken cobb salad or side salads like creamy cucumber salad, they are tasty and fresh, and save you from heating up the oven. This simple tomato salad is the side dish I make most frequently in the summer. It's easy and delicious, and you can make it ahead of time. It pairs well with many main courses, including meat, chicken, and fish.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh tomatoes: I use cherry tomatoes, cut in half.
- Green onions: I use the green parts only. The white parts are too sharp.
- Olive oil: Extra-virgin olive oil is the most flavorful.
- Balsamic vinegar: I highly recommend using aged balsamic vinegar in this recipe and not any other type of vinegar.
- Mustard: Please use Dijon mustard. This mild and creamy mustard helps the dressing emulsify. I don't recommend using yellow mustard.
- Orange zest: I would encourage you not to omit the orange zest from the dressing. It adds a wonderful layer of freshness.
Variations
- Minced red onions can be a good substitute for green onions. Since red onions are pretty sharp, I only use 2 tablespoons.
- Other good substitutes for green onions are fresh herbs like cilantro, parsley, dill, basil, thyme, or oregano.
- Sometimes, I add a minced garlic clove to the dressing.
- You can use this classic vinaigrette to dress this salad.
- Sometimes, I add ¼ cup of sliced kalamata olives to this salad, as shown in the photo below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix chopped fresh tomatoes (I usually use sliced cherry tomatoes) with chopped scallions.
Add a dressing made of olive oil, balsamic vinegar, mustard, salt, pepper, and orange zest.
Mix the salad, let it rest, then serve.
Delicious, always lovely on the plate, and so easy. I used sliced fresh tomatoes from the garden last time, and will be trying this with all types, colors and different herbs. My recipe find of the year!
Pearl
Read more comments
Delicious, always lovely on the plate, and so easy. I used sliced fresh tomatoes from the garden last time, and will be trying this with all types, colors and different herbs. My recipe find of the year!Recipe Tips
Slice the Scallions with Scissors
The easiest way to slice scallions is with sharp kitchen scissors, as shown in the photo below. This is easier than using a knife.
Don't Skip the Dijon
The Dijon mustard has two important functions - it adds flavor and helps emulsify the dressing, as shown in the image below.
Recipe FAQs
I like to use cherry tomatoes. However, you can use a similar amount of regular tomatoes, which would be about 2 cups of chopped tomatoes or 2 large tomatoes. It's best to use fresh, firm summer tomatoes. If you can get them at the farmer's market, that's perfect.
I recommend cutting them in half. Eating whole cherry tomatoes with utensils can be tricky. They tend to slide right off. Halved cherry tomatoes are easier to eat.
Cutting them in half is not difficult. It just takes a little time. I timed myself today, and slicing two cups of small cherry tomatoes took me five minutes.
Having said that, when I'm feeling lazy or pressed for time, I sometimes skip slicing the tomatoes, as shown in the image below. No one complains. 🙂 
Not necessarily. I try to buy tomatoes at the farmer's market, avoid refrigerating them, and use them within a day or two. But if I plan on storing them longer, I refrigerate them. I remove refrigerated tomatoes from the fridge 1-2 hours in advance to allow them to get to room temperature.
Yes, if you add a protein like cheese, hard-boiled eggs, ham, shredded grilled salmon, or shredded grilled chicken breast. In the photo below, you can see a version I recently made, where I added ½ cup of mozzarella balls.
Serving Suggestions
This salad is a versatile side dish that goes with almost any main course you can think of. It does go exceptionally well with any of the following entrees:
- Oven chicken kabobs
- Salmon patties
- Broiled salmon
- Grilled skirt steak
- Braised boneless short ribs
- Beef back ribs
- Lamb chops, as shown in the photo below:
In addition, I often serve this salad when I make a complex main dish that requires my full attention, such as duck breast or keto lasagna. Since I can make the salad in advance, it frees me to focus on the main dish.
And sometimes, I turn it into a complete meal by topping it with grilled halloumi. It's delicious and makes a great lunch if you have leftovers the next day.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for up to three days. Take them out of the fridge an hour before serving them and remix the salad. Tomatoes taste better at room temperature.
Here's a picture of the leftover salad served with a pork steak. I used fresh dill in this salad instead of scallions.
Recipe Card
Simple Tomato Salad Recipe
Video
Ingredients
- 2 cups cherry tomatoes - halved; can sub chopped tomatoes
- ¼ cup green onions - chopped; green parts only
Dressing:
- 2 tablespoons olive oil - extra virgin
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon orange zest - from 1 orange
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Combine the tomatoes and green onions in a medium bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, orange zest, salt, and pepper until they emulsify into a thick, velvety dressing. If the dressing seems too thick, mix in a teaspoon of water.
- Pour the dressing on the vegetables and mix to combine. Taste and decide if you'd like to add more salt.
- Let the salad rest for 10 minutes at room temperature before serving. This step is not mandatory, but it helps the flavors meld and improves the salad's flavor.
Notes
- The easiest way to slice scallions is with sharp kitchen scissors. This is easier than using a knife.
- Cherry tomatoes should be sliced before they are added to a salad. If left whole, they tend to slide off people's forks.
- I encourage you not to omit the orange zest from the dressing. It adds a wonderful layer of freshness.
- The Dijon adds flavor and helps emulsify the dressing. I don't recommend using yellow mustard in this recipe.
- You can keep the leftovers in an airtight container in the fridge for up to three days. Take them out of the refrigerator an hour before serving them and remix the salad.
Nutrition per Serving
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Karen says
Used one cup cherry tomatoes, and then cut up two tomatoes from my garden to equal the second cup. So good and fresh tasting. "Someone" (wink, wink) even finished off the juices left in the serving dish!
Vered DeLeeuw says
Haha I do that too, Karen! So glad you liked it. The garden-fresh tomatoes must have added so much flavor!
Pearl says
Delicious, always lovely on the plate, and so easy. I used sliced fresh tomatoes from the garden last time, and will be trying this with all types, colours and different herbs. My recipe find of the year!
Vered DeLeeuw says
I love hearing that, Pearl, thank you! Fresh garden tomatoes must have made it extra special, and I’m so glad you’re planning to experiment with different varieties and herbs. Thank you very much for taking the time to leave a review!