• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home ยป Recipe Index ยป 30-Minute or Less Recipes

Balsamic Tomato Basil Salad

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
January 25, 2019
4.81 from 189 votes


Last Updated June 18, 2019 | 38 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe

Made with garden-fresh tomatoes, spicy red onions, delicious sweet basil, and an easy three ingredient balsamic dressing, this Tomato Basil Salad takes just 10 minutes to prepare start to finish. Enjoy this gluten-free, dairy-free, and low-carb Tomato Basil Salad as a light lunch or delicious side to all your favorite main courses.

Chopped tomatoes, red onion, and basil in a white bowl tossed with balsamic vinegar and olive oil.

A tomato salad can either be really good or really…bad. 

This is one of my favorite salads ever. Simple ingredient list and short prep time, I can enjoy it for lunch, or quickly toss it together and serve a big bowl with chicken or fish and some fresh bread for what I like to call the easiest and most balanced dinner (probably) ever.

Ok, let’s make the best tomato basil salad ever.

Ingredients in this Tomato Basil Salad

  • tomatoes
  • red onion
  • fresh basil
  • olive oil
  • balsamic vinegar
  • garlic
  • salt and pepper

Best Tomatoes for Tomato Basil Salad

The best tomatoes for this salad are garden-fresh tomatoes. Hands down, no way around it, if you can get your hands on garden fresh tomatoes,  just do it.

But, I’m a realist -at least when it comes to food- and fully understand the struggle of growing your own tomatoes. My husband tried this year (again) and I’m pretty sure we got 2 miniature tomatoes.

So, here’s what I do-

  • Remember that, no matter the situation, late-spring, summer, and early-fall will always yield the best-tasting tomatoes. This may vary depending on where you live and where you shop for fruits and vegetables (grocery-store versus farmer’s market). 
  • If it is winter and you need tomato basil salad (like yesterday), Heirloom tomatoes are your best bet. Many markets will still carry Heirloom tomatoes even in the dead of winter.
  • But! (and this is a big BUT) just because it’s an Heirloom tomato, does not guarantee it will taste good. Check the tomatoes firmness- you want a tomato that is ripe, yet still firm. If there are soft spots or pockets, it will end up mushy and chalky. Maybe you like that? I do not.
  • Smell them. Do they smell good? If they smell like a delicious tomato, this is very good.
  • Plan ahead. Are you going to make your salad right away? Or in a couple of days? If you do not plan to make your tomato basil salad immediately, purchase tomatoes that are slightly firmer.

What about all the other types of tomatoes?

This is actually a really great question since obviously there is more than just one type of tomato out there.

  • Beefsteak– these are the big, fat, juicy tomatoes that are often used on sandwiches, or, yes, salads! You will want to pick your beefsteak tomatoes just like you would Heirloom tomatoes.
  • Plum (Roma)– Not recommended for salads, but highly recommended for homemade sauces and soups, these tomatoes have thin skins and lower overall water content.
  • Cherry– I may be somewhat biased since I have a small addiction to these tiny tomatoes and eat them like candy. Small, sweet, and perfect for salads, if you get a batch of good cherry tomatoes then these would most definitely be the next best pick for this tomato basil salad. Unfortunately, unless you can sample what you are buying, they’re harder to judge.

Fresh Tomato Basil Salad with a side of olive oil and balsamic vinegar.

Tips and Tricks for making the best Tomato Salad

  • Add the balsamic dressing just before serving.
  • If you are using Heirloom or Beefsteak tomatoes, chop them into large(ish) chunks rather than itty-bitty pieces to prevent the salad from feeling more like salsa or relish.
  • Make it your own. Feel like adding cheese? Go for it! Mozzarella pearls or grated parmesan would be a great addition.
  • Easily make it a complete meal with some chickpeas and chopped avocado.
  • Good quality EVOO (extra virgin olive oil) is highly recommended.

How to store Tomato Basil Salad

Is this tomato basil salad still good leftover? 

I should answer this question first. The honest answer is that it will probably depend on who you ask and whether or not your tomatoes were overly ripe.

If you ask me or my husband, we would happily enjoy this salad leftover the next day. In this case, I tend to enjoy it more when it’s mixed with some kind of other food and not as a stand-alone salad. I may add some pasta noodles or rice, chicken or beans, or, literally eat it with whatever I’m serving for dinner that night.

With that said, I highly recommend enjoying within 48 hours. Of course, it will last longer, but the freshness will not be there.

How to store this tomato basil salad?

The best way to store any leftovers is in a tightly sealed container in the refrigerator. 

Chopped tomatoes, red onion, and basil in a white bowl tossed with balsamic vinegar and olive oil.

If you try making this Tomato Basil Salad, please leave me a comment and let me know! I always love to hear your thoughts.

For more salad recipes check out,

  • Cucumber Salad Recipe
  • Chickpea Tomato Salad with Creamy Yogurt Dressing
  • Easy Chopped Mediterranean Salad
  • Avocado Citrus Chickpea Salad
  • Chopped Shrimp Salad Recipe with Cilantro Lime Vinaigrette

For more tomato recipes check out,

  • Homemade Tomato Basil Soup Recipe
  • Tomato Pie Recipe
  • Creamy Chicken and Tomato Potato Gnocchi Recipe
  • Tomato Mozzarella Sandwich with Herb Mayo
  • Heirloom Tomato Galette with Honey and Goat Cheese
  • Spicy Poached Eggs in Tomato Sauce

Fresh Tomato Basil Salad tossed in olive oil and balsamic vinegar and served in a large white salad bowl.

RECIPE CARD

A plate Tomato Basil Salad

Tomato Basil Salad Recipe

4.81 from 189 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Made with garden-fresh tomatoes, spicy red onions, delicious sweet basil, and an easy three ingredient balsamic dressing, this Tomato Basil Salad takes just 10 minutes to prepare start to finish. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine American
Servings 4 as a side
Calories 194 kcal

Ingredients
 
 

  • 5 large medium ripe heirloom or beefsteak tomatoes - chopped into 1-inch cubes
  • ½ red onion - chopped
  • 10 fresh basil leaves - chopped
  • 3 tablespoon olive oil - (good quality)
  • 3 tablespoon balsamic vinegar
  • 1 clove garlic - minced
  • salt and fresh ground black pepper - to taste
Prevent your screen from going dark

Instructions
 

  • Add the tomatoes, onion, and fresh basil to a large salad bowl. Gently mix to combine.
  • In a separate bowl whisk together the olive oil, balsamic vinaigrette, garlic, salt, and pepper.
  • Combine the tomatoes with the vinaigrette. Allow salad to rest for 5-10 minutes at room temperature to allow flavors to marinate together. Enjoy!

Nutritional Information

Calories: 194kcal | Carbohydrates: 10g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 559mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1950IU | Vitamin C: 32.4mg | Calcium: 26mg | Iron: 0.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

10.7K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Pat Cantor says

    June 25, 2024 at 4:04 pm

    5 stars
    Thank you for a quick yummy salad!!! We couldn’t stop eating it…going on our favorite list. I did add some chopped mini cucumber and grated parmesan cheese. Next time will add some fresh Mozzarella. But it is excellent as is!

    Reply
  2. Nicole says

    June 7, 2024 at 7:48 pm

    5 stars
    Wow! This was so simple, fresh and delicious! Our garden is exploding with tomato and basil this summer, so this was perfect alongside Italian breaded chicken cutlets. I added some cucumber from the garden too and everyone loved it…even my picky son. Thank you!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      June 9, 2024 at 9:03 am

      I love hearing your picky son loved this recipe – thanks for the amazing feedback ๐Ÿ™‚

      Reply
  3. Dr. Rosemarie Till says

    February 22, 2024 at 3:32 pm

    5 stars
    I made several of your salads already. Living on a 13 acre’s with a large farmhouse we have fresh veggies and herbs on our lower level. Plenty of sunlight there as on the main level. Having a root spot on the far end of the lower level lets us store fall root veggies all year round. My husband is a retied Master Chef ( 28 ) years at Clint Eastwoods Tennis Ranch in Carmel Valley, Ca. So he cooks meals and I do anything with Salads- Baking Everything in my Baking Station area- and he loves all my anything Casseroles I learned from my Great-Grandmother- and Grandmother who raised me. Having fresh herbs all year round up here on a mountain on the boarder of Pa- NY is a blessing. We don’t buy anything in cans- boxed. All from scratch when we can. Keep your recipes coming we love them here on the High Country.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 23, 2024 at 7:21 am

      I love your story, and I appreciate your lovely feedback – thanks for continuing to come back ๐Ÿ™‚

      Reply
    • Chris says

      September 25, 2024 at 12:07 pm

      Bragging a bit?

      Reply
  4. Alexandra Miller says

    February 18, 2024 at 7:01 pm

    5 stars
    Love this, very close to one I make.

    Always tastes like summer

    Reply
  5. Carla Kaser says

    August 1, 2023 at 1:54 pm

    5 stars
    Love it. So tasty and easyto make.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 3, 2023 at 7:22 am

      Thanks for the tasty feedback, Carla ๐Ÿ™‚

      Reply
  6. M Spencer says

    August 5, 2022 at 11:01 pm

    5 stars
    Simple to make. Delicious to eat!

    Reply
  7. Mary Ann says

    August 1, 2022 at 4:03 pm

    5 stars
    So good!

    Reply
  8. Shona says

    October 31, 2021 at 10:55 am

    5 stars
    Yummy and easy. My two favorite elements for any recipe.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      October 31, 2021 at 12:55 pm

      Thanks for the feedback Shona ๐Ÿ™‚

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.81 from 189 votes (169 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

Reader Favorites

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe โ€“ How to Make Your Own Acai Bowl

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Small serving of mango sticky rice topped with coconut cream and sesame seeds and served with sliced mango. Thai Mango Sticky Rice Recipe (Khao Niaow Ma Muang)

  • A plater Sausage and Potatoes roasted in the oven Easy Oven-Roasted Sausage and Potatoes Recipe

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • Two images side by side. On the left is an image of quesabirria tacos on a white plate, and the image on the right is of five shrimp tacos topped with Mexican crema and slaw. 40+ Mexican Recipes Perfect for Cinco de Mayo

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

ยฉ 2011 - 2025 The Forked Spoonยฎ LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.