This super Quick Tomato Salad is a summer staple for backyard BBQs. Fresh, simple and flavorful, it takes only 10 minutes to prepare and shines as a side dish with almost any meal.
Tomato salads are my go-to in warm weather, and this one is the easiest you’ll make. Bright, crisp tomatoes paired with a light dressing make for a reliably delicious side that complements grilled foods, roasted fish or simple weeknight dinners.
Ready in under 10 minutes, this quick tomato salad is healthy, refreshing and ideal for summer gatherings. Because it tastes best fresh, I usually prepare only what I need and, if necessary, make a second batch on the spot—it’s that fast.
A tip: tomatoes stored in the refrigerator can become watery and lose flavor, so serve this salad shortly after tossing with the dressing. If you need to prepare a few hours ahead, keep the cut tomatoes drained and the dressing separate until serving to preserve texture and taste.
Ingredients for Quick Tomato Salad:
- Plum tomatoes (about 1 lb / 16 oz)
- Sweet yellow onion (1/2 medium)
- Grapeseed oil (2 tbsp)
- White wine vinegar (1 tbsp)
- Fine salt (about 1/2 tsp, or to taste)
- Ground black pepper (about 1/8 tsp, or to taste)
How to Make Tomato Salad:
Follow the quick steps below for a fresh, well-balanced salad. Detailed quantities and notes are included in the recipe card beneath.
- Make the dressing: whisk together grapeseed oil, white wine vinegar, salt and ground black pepper in a small bowl. Let the salt dissolve while you prepare the vegetables.
- Prepare the vegetables: rinse and gently pat dry the tomatoes. Cut each plum tomato in half lengthwise. Thinly slice the sweet yellow onion.
- Drain excess juices: place the cut tomatoes in a strainer set over a bowl for a minute to catch extra liquid (this helps keep the salad from becoming watery).
- Finish and serve: transfer tomatoes and onion to a serving bowl, drizzle with the dressing and toss gently to coat. Serve immediately.
What Tomatoes to Use in This Tomato Salad?
Plum tomatoes work especially well because of their firmness and concentrated flavor, but you can substitute cherry tomatoes or regular slicing tomatoes. Choose fresh, firm fruit to avoid excess juice from overripe tomatoes.
Should I Cut Plum Tomatoes for This Salad?
Yes — halve plum tomatoes lengthwise. Halved tomatoes absorb the dressing better and are easier to eat with a fork. Serving them whole can make the salad messy and harder to portion.
What to Serve with Tomato Salad?
This salad is extremely versatile and pairs well with grilled meats, roasted fish, and simple mains. Try it alongside pork meatballs, baked chicken drumsticks, slow cooker ribs or oven-roasted salmon. It also brightens sandwiches and grain bowls.
Additional Tomato Salad Ideas
- All-Veggie Salad — combine your favorite garden vegetables for a bigger mixed salad.
- Tomato and Cucumber Salad — a cool, crunchy pairing that’s also ready in 10 minutes.
- Tomato Cucumber Radish Salad — add radish for a peppery bite and a creamier dressing if desired.
Quick Tomato Salad
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Ingredients
Ingredients:
- 1 lb (16 oz) fresh plum tomatoes
- 1/2 medium yellow sweet onion (5-6 oz)
Dressing Ingredients:
- 2 tablespoons grapeseed oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon fine salt – or to taste
- 1/8 teaspoon ground black pepper – or to taste
Instructions
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To make the dressing: In a small bowl whisk together 2 tbsp grapeseed oil, 1 tbsp white wine vinegar, 1/2 tsp fine salt and 1/8 tsp black pepper. Set aside while you prepare the salad so the salt dissolves.
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Rinse and pat dry 1 lb fresh plum tomatoes. Line a strainer over a bowl to collect excess juices from the cut tomatoes.
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Cut each tomato in half lengthwise and place in the strainer. Thinly slice 1/2 medium sweet yellow onion and add to the tomatoes.
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Pour the dressing over the tomatoes and onion and toss quickly and gently to coat. Serve immediately to preserve texture and flavor.
Notes
- Plum tomatoes can be swapped for cherry tomatoes if preferred.
- Grapeseed oil may be substituted with sunflower oil or another neutral oil.
- To prepare 2–3 hours ahead: cut tomatoes and slice onion, leave them drained in the strainer covered with a paper towel or plastic wrap at room temperature. Keep the dressing separate and add it just before serving.
- Leftovers can be refrigerated but will become slightly watery. Drain excess juice and adjust seasoning (salt and pepper) and dressing before serving.