Fresh Tomato Salad
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Tomato salad is a staple at my house and a dish we enjoy year round. Fresh tomatoes from the garden pair perfectly with red onions and herbs to create a dish that is packed with the flavors of summer that I crave!
How to Make Fresh Tomato Salad
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There is something about the combination of fresh tomatoes, red onions and a splash of vinegar that I can’t resist! Add in fresh herbs and bocconcini and you have this tasty fresh tomato salad for a deliciously healthy option!
How to Make a Tomato Salad
This healthy tomato salad is really one of the most simple sides. In this easy salad recipe, I simply combine garden fresh tomatoes, onions and a sprinkle herbs.
You can cut your tomatoes in half if they’re cherry tomatoes but if you have other garden tomatoes, just bite sized chunks is great. You don’t need to drain them or remove the seeds. I often make tomato salad with feta or bocconcini (fresh mozzarella) if I have it on hand.
Bocconcini is a small egg shaped ball of mozzarella cheese. It is mild in flavor on its own, but as it is a soft cheese, it absorbs flavor to add a delicious dimension to the flavor and texture of this salad. You can generally find bocconcini in the deli department.
If the bocconcini is hard to find in your grocery store, you can substitute feta (which I love paired with tomatoes in a Greek salad), but I prefer the wonderful creaminess of bocconcini in this dish.
To make the Tomato Salad Dressing I simply toss the tomatoes with red wine vinegar, olive oil and salt & pepper. If you prefer, you can also make tomato salad with balsamic vinegar. For the herbs, I use whatever I have that is fresh from my garden. Favorites are basil, dill, parsley and oregano.
I love to pair this fresh tomato salad with grilled meat, like grilled chicken breast or lemon grilled pork chops. If you are lucky enough to have leftovers, this salad keeps well in the refrigerator, allowing the flavors to marinate. I love eating it the next day for a healthy lunch.
Fresh garden tomatoes topped with herbs and a simple olive oil and vinegar mixture.
- 2 pints grape tomatoes halved or 3 cups diced tomatoes
- 1/4 cup thinly sliced red onion
- 1 tablespoon fresh herbs I used basil & a pinch of fresh oregano
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt & pepper to taste
- 1/2 cup sliced or diced bocconcini optional
Place tomatoes, red onion and bocconcini (if using) in shallow bowl.
Drizzle with olive oil and red wine vinegar. Toss to combine.
Season with salt, pepper and fresh herbs to taste.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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