Home Β» Recipes Β» Salads Β» The Easiest Italian Tomato Salad πŸ… 🌿

The Easiest Italian Tomato Salad πŸ… 🌿

This easy Italian tomato salad is made with just a few ingredients and contains no oil (trust me, you will NOT miss it) – we made this salad years ago in a little Italian restaurant in Philadelphia. All these years later, I still think about and enjoy this salad – that’s when you know it’s really really good!

Overhead view of Italian tomato salad in white bowl

Recipe Origins

I LOVE a recipe like this because it checks all the boxes: easy, healthy, and delicious! ❀️

This recipe comes from a time when I worked in a restaurant called Emilio’s – it was a small neighborhood Italian restaurant that served dishes like chicken marsala (one of my favs!), chicken piccata, and veal saltimbocca. I learned a lot and tasted a lot of great food – I miss that little restaurant!!

We’d prep these Italian tomato salads about 3 or 4 hours before dinner service to allow time for them to marinate and the tomatoes to spill their juices, which makes the most delicious “dressing”. Many patrons would enjoy these salads with some crusty bread. Sooo good!

The Best Tomato Varieties for Salads

So you may be wondering what kind of tomatoes make for the best tomato salad. Because, let’s face it – when the tomatoes are flavorless and bland, the salad is just not good!

I’m a big fan of Campari tomatoes, which are known for their low acidity, high sweetness, and lack of mealiness. They are often sold as tomatoes on the vine in markets and are great for snacking or for salads.

chopped tomatoes in white bowl
Above: Campari tomatoes sliced in quarters

Beefsteak tomatoes are also great in salad. Avoid plum tomatoes, which are better for making sauce and cooking since they are not very juicy.

Marinating the Tomatoes: The Salad Dressing

One of the things that makes this Italian tomato salad unique is that it contains no oil, and no cheese. I don’t totally avoid either of those ingredients but if a recipe is good without those extras, I say why not?

When you leave this salad marinate over a few hours, the salt acts via osmosis to extract/release the natural juices in the tomatoes. When this juice is mixed with the vinegar and added to the aromatics and herbs (ie, garlic, onion, and basil) the result is absolutely phenomenal!

Salting tomatoes is one of the best ways to improve (intensify their flavor)! And it makes a darn good salad dressing too!

overview of tomato salad ingredients on wooden background
Above: (Italian tomato salad ingredients); top left, going clockwise: water, red wine vinegar, basil, tomatoes, black pepper, garlic, salt red onion and oregano.

Serving and Storage

Store this salad in the refrigerator immediately after making it and if you have any leftovers. Generally, the salad is good for 1 to 2 days afterwards, depending on how ripe your tomatoes are to start.

Best served cold or at room temperature with some hearty bread for sopping up the natural juices that will collect at the bottom of the bowl.

close up of juice from tomato salad

Other Italian Vegetables to Try

close up view of tomato salad with purple onion in white bowl

πŸ“– Recipe

close up view of tomato salad with purple onion in white bowl

Easy Italian Tomato Salad

This easy Italian tomato salad is made with just a few ingredients and contains no oil (trust me, you will NOT miss it) – we made this salad years ago in a little Italian restaurant in Philadelphia. All these years later, I still think about and enjoy this salad – that’s when you know it’s really really good!
5 from 4 votes
Author: Marie
Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine Italian
Servings 8
Calories 30 kcal

Ingredients
 

  • 2 pounds (907.18 g) fresh tomatoes (8 small tomatoes per pound)
  • 1 medium red onion sliced thinly
  • fresh basil large handful, chopped
  • 2 cloves garlic minced
  • 1/3 cup (79.67 g) red wine vinegar
  • 1/4 cup (59.15 g) water
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Instructions
 

  • Add all ingredients to a large bowl and toss so that everything is well distributed and evenly seasoned.
  • Taste, and add more salt if needed.
  • Cover, place in the refrigerator and let marinate for at least 3 hours.

Notes

Marinate salad for at least 3 hours while refrigerated.Β 
Consider serving with a hearty bread to soak up juices.Β 
I love to use Campari tomatoes for this salad

Nutrition

Calories: 30kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 444mgPotassium: 301mgFiber: 2gSugar: 4gVitamin A: 950IUVitamin C: 17mgCalcium: 21mgIron: 1mg
Want More Recipes? Subscribe Today

Leave a Reply

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

Recipe Rating