Tomato Salad

It was the kind of July afternoon that makes you question every decision you’ve ever made involving a hot stove. The air was thick, the cicadas were in full chorus, and the idea of cooking anything—anything at all—felt absurd. But I still needed to feed my family.

So, I opened the fridge, hoping for inspiration, and spotted the pint of cherry tomatoes I’d picked up from the farmers’ market the day before. Alongside them sat a lonely red onion, a hunk of feta from last week’s spinach pie, and the tail end of a baguette going stale on the counter. That was the day this tomato salad came to life—not because I planned it, but because necessity (and the heat) gave me no choice.

I’ve made many versions of tomato salad over the years, some fancier than others, but this one became “the one.” It’s the kind of dish you throw together because you’re too tired to cook but still want something that tastes like effort.

It’s a testament to how, sometimes, the most satisfying meals come from a place of sheer simplicity—and maybe a little desperation. Since that first day, I’ve made this salad dozens of times. It’s a summer staple now, the sort of recipe you don’t really write down because it becomes second nature. But today, I’m writing it down—for you.

Why You’ll Love This Recipe:

• Requires no cooking at all
• Comes together in under 15 minutes
• Bursting with fresh, bold, and tangy flavors
• Easily customizable based on what you have
• Perfect for picnics, potlucks, or lazy summer lunches
• Tastes even better after resting in the fridge

Ingredients You’ll Need:

Fresh tomatoes – You want the ripest you can find. Cherry tomatoes are my go-to because they’re sweet, less watery, and beautiful in the bowl. But I’ve used heirlooms, Romas, even a mix of leftover slices before. Just avoid anything too mealy or out of season—this salad is a celebration of tomato season.

Red onion – Thinly sliced and soaked in a bit of vinegar if you’re sensitive to its bite. You can use shallots for a milder flavor, or green onions in a pinch.

Feta cheese – The salty richness of feta pulls everything together. Crumbled goat cheese or fresh mozzarella also work well, but feta brings a lovely briny contrast I adore.

Cucumber – Optional, but I like the crispness. Persian or English cucumbers are ideal—less seedy, more crunch.

Fresh herbs – Basil is a natural pairing, but don’t be afraid to toss in parsley, mint, or dill. Whatever’s thriving in your garden or wilting in your crisper drawer will do.

Olive oil – Use the best one you can. It doesn’t have to be fancy, but it should be something you enjoy the taste of on its own.

Vinegar – Red wine vinegar gives a bright tang that wakes everything up. Lemon juice works too, especially if that’s what you have on hand.

Salt & pepper – Don’t skimp. Tomatoes need salt to sing, and freshly ground black pepper adds just the right nudge.

Day-old bread (optional) – Torn into rustic chunks, it turns this salad into more of a meal. Just make sure to let the bread soak up the juices for a few minutes before serving.

How to Make It (Step-by-Step Instructions):

Start by cutting your tomatoes. If you’re using cherry tomatoes, just halve them. If you’ve got larger tomatoes, cut them into thick chunks—you want something that holds its shape but still releases all that gorgeous juice. Place them in a large bowl and sprinkle generously with salt. This is key. The salt starts to draw out the juices, which will later become your dressing. Let them sit while you prepare everything else—about 10 minutes is perfect.

While the tomatoes are resting, thinly slice your red onion. If raw onion is too strong for your taste, you can soak the slices in a splash of vinegar or cold water for a few minutes to mellow them out. Drain before adding to the bowl. Slice your cucumber if you’re using one—I prefer to leave the skin on for texture, but peel it if it’s particularly thick or bitter.

Now for the herbs. Tear, don’t chop, the basil or whatever you’re using. I learned this the hard way—chopped basil bruises quickly and can turn dark. Tearing keeps things rustic and beautiful. Toss the herbs into the bowl along with your onions and cucumbers.

Drizzle in a few glugs of olive oil and a splash (maybe a tablespoon or two) of red wine vinegar. Give everything a gentle toss. You’re not trying to mash the tomatoes—just introduce them to their new best friends.

Crumble in the feta by hand. I like uneven, chunky bits rather than a uniform crumble—it feels more homemade that way. If you’re adding bread, now’s the time. Tear it into pieces, add to the bowl, and gently mix so it starts soaking up the tomato juices and dressing.

Taste. This is always the last step in my kitchen. Not just for seasoning, but to check if the balance feels right. More vinegar? A touch more salt? A grind of pepper? Don’t be afraid to adjust. The best cooking is never done by exact measurement—it’s done by feel.

Expert Tips for the Best Results:

Letting the tomatoes sit with salt for a few minutes before mixing everything else in makes a world of difference—it draws out their juices and builds the base of your dressing naturally. Room temperature tomatoes are essential; cold ones just don’t have the same flavor. And don’t rush the tossing—this salad benefits from a few minutes of rest before serving so the flavors meld. If you’re adding bread, make sure it’s good and crusty to begin with; soft bread will get soggy instead of soaking up the juices properly. Trust your taste buds throughout—this salad teaches you how to cook intuitively.

Variations & Substitutions:

One summer evening, I realized I was out of red wine vinegar and used a splash of leftover pickle brine instead. To this day, it’s still one of the most flavorful versions I’ve made. I’ve swapped in grilled peaches or nectarines in place of tomatoes for a twist, especially when I’m making it for guests. Chickpeas, white beans, even grilled corn have all found their way into this bowl depending on what I had. And don’t feel bound to feta—crumbled blue cheese gives it a bold kick, while torn mozzarella makes it softer and creamier. This is not a precious salad. It forgives, adapts, and welcomes whatever you’ve got.

Serving Suggestions:

I love to serve this salad with grilled chicken or fish—it makes a perfect side that doesn’t feel like an afterthought. On its own, it’s a lovely lunch, especially with that soaked bread base. I’ve packed it in jars for picnics, served it at baby showers in big bowls, and once brought it to a potluck where it disappeared in minutes. It’s unfussy but always impressive, colorful enough for company and comforting enough for a quiet night on the porch.

Storage & Reheating Instructions:

This salad holds up surprisingly well for a day or two in the fridge, though the tomatoes will soften and the bread will soak up more of the liquid. I like to give it a quick toss and maybe add a fresh handful of herbs before serving leftovers. It’s not a candidate for reheating, of course, but the next-day version is mellow and delicious in its own right. Sometimes I tuck the leftovers into a pita or over greens for a quick lunch.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What if my tomatoes aren’t super ripe?
In that case, I recommend roasting them quickly with a drizzle of oil and salt—just to coax out their sweetness. Let them cool before using.

Can I skip the cheese to make it dairy-free?
Absolutely. The salad is still full of flavor without it. You could add olives or capers for a bit of briny depth instead.

Is this gluten-free?
Without the bread, yes. It’s naturally gluten-free as long as your vinegar and cheese are safe—always check labels if needed.

Can I double this for a crowd?
Yes, and I’ve done it many times. Just use a big enough bowl so you can mix gently without squashing the tomatoes.

Conclusion:

There’s something about this tomato salad that feels like summer itself—bright, generous, and a little unruly. It’s the kind of recipe that invites you to make it your own, to use what’s fresh and what’s on hand. I hope you try it, tweak it, and share it with the people you love. And if you do, I’d love to hear how it turned out—leave a comment below or send a note. The best recipes aren’t just made—they’re shared.