It doesn’t take much to create a delicious tomato salad. Here we pair juicy grape tomatoes with sliced onion, fresh basil and balsamic vinegar for a flavorful side dish. Once you’ve mastered this basic tomato salad recipe, you can try adding in extra ingredients to amp up the flavor even more. Think olives, feta cheese, beans or other herbs. While you can certainly eat this tasty salad right away, the flavor gets even more delicious if you let it sit in the fridge overnight.
- ¼ cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 4 cups grape tomatoes (19 ounces), halved
- ½ cup thinly sliced white onion
- ⅓ cup chopped fresh basil or parsley
- Step 1
Whisk vinegar, oil, salt and pepper together in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour.
To make ahead
Refrigerate for up to 3 days.
Serving Size: about 3/4 cup Per Serving: 108 calories; fat 7g; sodium 372mg; carbohydrates 10g; dietary fiber 2g; protein 2g; sugars 7g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 1429IU; potassium 404mg.