Quick Tomato Salad
This super Quick Tomato Salad is a summer favorite at every BBQ party. Simple, fresh and delicious and only takes 10 minutes to put together. It works great as a side dish to any meal and the results are always remarkable!
This post may contain affiliate links. Read my disclosure policy.
I love tomato salads especially in the summer and this is the easiest tomato salad you will ever make. It’s super quick, fresh and delicious.
This quick and easy tomato salad is the perfect side dish for summer BBQs. It’s healthy, takes less than 10 minutes to put together and the outcome is always satisfying. What more can you ask for?
I do not make a big serving of it as it does not taste delicious next day after being refrigerated. You ever noticed the “do not refrigerate” sign on store-bought tomatoes? That’s because they become watery in the fridge and they go bad faster. If you run out of this salad during your BBQ party, just make some more. It only takes 10 minutes!
Ingredients for Quick Tomato Salad:
How to Make Tomato Salad:
Scroll down to the recipe card for detailed instructions and printable recipe.
- Combine the dressing ingredients: grapeseed oil, white wine vinegar, salt and ground black pepper.
- Cut plum tomatoes lengthwise into half and thinly slice yellow sweet onion.
- Drizzle the dressing over the salad and serve.
What Tomatoes to Use in This Tomato Salad?
I like to use plum tomatoes. Although, you can definitely use cherry tomatoes or even a similar amount of the regular tomatoes. It’s best to use fresh, firm tomatoes to avoid the extra juiciness from very ripe tomatoes.
Should I Cut Plum Tomatoes for This Salad?
I highly recommend cutting them in half, lengthwise. The cut tomatoes will absorb the dressing and taste more flavorful. Also, eating whole plum tomatoes with utensils and trying to poke them with a fork? Might be tricky and you will most likely end up shooting tomatoes at someone across from you.
What to Serve with Tomato Salad?
Anything and everything! It’s such a versatile side dish that it goes with anything you can think off. It can be served on a side of these delicious Pork Meatballs, the marinated Baked Chicken Drumsticks, these family favorite Slow Cooker Pork Ribs or even the Oven Roasted Salmon.
Love Tomato Salads? Try These:
- All-Veggie Salad – all your favorite veggies in one bowl
- Tomato and Cucumber Salad + Video– easy salad in 10 minutes
- Tomato Cucumber Radish Salad Recipe + Video – creamy and flavorful
Quick Tomato Salad
- 1 lb (16 oz) fresh plum tomatoes
- 1/2 medium yellow sweet onion (5-6 oz)
- To make the dressing: In a small bowl, combine and whisk: 2 tbsp grapeseed oil, 1 tbsp white wine vinegar, 1/2 tsp fine salt and 1/8 tsp black pepper. Set aside for salt to dissolve while you make the salad.
- Rinse and paper towel pat-dry 1 lb of fresh plum tomatoes. Line a strainer with a bowl. (this will collect and remove any excess juices from cut tomatoes).
- Cut each tomato in half, lengthwise and transfer into the strainer. Thinly slice 1/2 medium sweet yellow onion and add to tomatoes.
- Pour the salad dressing over tomatoes and toss with a spoon to coat (do quickly and gently or the tomatoes will start letting out too much juice and the salad will require more salt). Serve right away.
- Plum tomatoes can be replaced for cherry tomatoes.
- Grapeseed oil can be replaced for sunflower oil.
- To make the salad 2-3 hours in advance: cut tomatoes, slice onion and leave in the strainer, covered with paper towel or food wrap at room temperature. Prep the dressing, but do not add to the salad. Add it only when you're about to serve.
- Leftovers can be refrigerated, BUT they will get slightly watery next day. You can drain juice from salad and add more dressing (salt and pepper mostly) before serving.