I love tomato salads in the summer, and this quick tomato salad with balsamic vinegar is one of my favorites. It’s fresh, simple, and delicious.
This simple and quick tomato salad is the side dish I make most frequently in the summer. It’s easy to make, it’s healthy and delicious, and you can make it ahead of time. What more can you ask?
How to make this tomato salad
It’s so easy. Mix chopped fresh tomatoes (I usually use sliced cherry tomatoes) with chopped scallions. Add a tasty dressing made of olive oil, balsamic vinegar, a bit of mustard, salt, pepper, and orange zest. Mix, let rest, then serve. Easy! Scroll down to the recipe card for the detailed instructions.
I would definitely encourage you not to omit the orange zest from the dressing. It adds a wonderful layer of freshness. As for the Dijon, I mostly use it to assist in emulsifying the dressing.
What tomatoes to use in this tomato salad
I like to use cherry tomatoes. Although 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, and if you can get them at the farmer’s market, that’s just perfect.
Should I cut cherry tomatoes for a tomato salad?
I do 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 2 cups of small cherry tomatoes took me 5 minutes. Not too bad!
Is it true that you should never refrigerate tomatoes?
Not necessarily. Here’s a good article on the subject. I try to buy my tomatoes at the farmer’s market, avoid refrigerating them, and use them within a day or two. But if I plan on storing them for longer, I do refrigerate them. I always remove refrigerated tomatoes from the fridge 1-2 hours in advance, to allow them to get to room temperature.
What to serve with tomato salad?
Anything! It’s such a versatile side dish that goes with almost any main dish you can think of. It does go especially well with oven chicken kabobs, with baked salmon patties, and with grilled skirt steak.
In addition, I often serve this tomato salad when I make a relatively complex main dish, such as this keto spinach 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 really good and makes a great lunch the next day if you have leftovers.
What about leftovers?
You can keep leftovers of this tomato salad in the fridge, in an airtight container, for up to 3 days. Take the salad out of the fridge an hour before serving it, and mix it one more time.
- 1 pint firm cherry tomatoes, halved (2 cups; can sub chopped tomatoes)
- 1/4 cup chopped green onions, green parts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon orange zest (from 1 orange)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- In a serving bowl, combine the tomatoes and the green onions.
- In a small bowl, whisk together the dressing ingredients until they emulsify into a thick, velvety dressing. If the dressing seems too thick, add a teaspoon of water and mix it in.
- Pour the dressing on top of the vegetables and mix to combine.
- Let the salad rest for 10 minutes at room temperature before serving.