A simple yet incredibly flavorful tomato garlic salad bursting with fresh ingredients—juicy tomatoes, aromatic garlic, and zesty dressing—a quick, nutritious side for any meal. I love how it comes together in just minutes and makes any dish feel more vibrant and refreshing. Fresh Tomato Garlic Salad

Why You’ll Love This Recipe

I like this tomato garlic salad for its simplicity and bold flavor. It’s one of those recipes where the freshness of the ingredients really shines through. With no cooking required, I can have it on the table in under 15 minutes, making it perfect for busy days or last-minute guests. Plus, it pairs beautifully with grilled meats, pastas, or even as a topping for toasted bread. The zesty dressing mingles with the juicy tomatoes, creating a bright, refreshing salad that feels both light and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh tomatoes (cherry, grape, or heirloom)—chopped into bite‑sized pieces or wedges
Garlic, minced
Extra virgin olive oil
Red wine vinegar (or balsamic vinegar)
Fresh basil or parsley, chopped
Salt & black pepper
Red pepper flakes (optional, for spice)

directions

I wash and chop the tomatoes into bite‑sized pieces or halves. If I’m using heirloom tomatoes, I slice them into wedges for that rustic look.
In a small bowl, I whisk together extra virgin olive oil, red wine vinegar (or balsamic), minced garlic, salt, and black pepper. If I want a bit of heat, I toss in some red pepper flakes.
In a larger bowl, I combine the tomatoes with the chopped basil or parsley.
Then I pour the dressing over the tomato mixture and gently toss it all to coat everything evenly.
I let the salad sit for 5 to 10 minutes so the flavors have time to blend together. It’s delicious served right away, but sometimes I chill it for a deeper flavor.

Servings and timing

This salad serves about 4 people and comes together in just 10–15 minutes. No cooking is involved, making it a perfect go-to for those hot summer days or when I need a quick and easy side.

Variations

When I feel like switching things up, I’ve got a few go-to tweaks:

I swap red wine vinegar for balsamic when I want a sweeter, richer flavor.
A squeeze of lemon juice or a teaspoon of Dijon mustard adds a tangy depth to the dressing.
Sometimes I add fresh mozzarella or crumbled feta for creaminess.
Toasted pine nuts, walnuts, or croutons bring a crunchy contrast.
For a protein boost, I toss in grilled shrimp or shredded chicken.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 24 hours. But here’s my trick: I don’t add salt until I’m ready to serve. It helps prevent the tomatoes from releasing too much liquid and keeps the salad fresh and vibrant. I give it a quick toss before serving again—no reheating needed.

FAQs

How do I keep the tomatoes from getting soggy?

I wait to add salt until just before serving. That helps keep the tomatoes from releasing too much liquid.

Can I make this salad ahead of time?

Yes, I can prep everything and mix the dressing separately. I combine them right before serving for the freshest taste.

What tomatoes work best in this salad?

I use ripe, in-season tomatoes—cherry and grape tomatoes are great for sweetness, while heirlooms add a rich depth of flavor.

Is this salad vegan?

Yes, it’s naturally vegan, as long as I don’t add cheese or meat.

Can I add other vegetables?

Definitely. I sometimes throw in thinly sliced cucumbers, red onions, or even avocado for added texture and taste.

Conclusion

This tomato garlic salad is my go-to side when I want something fast, fresh, and full of flavor. With just a handful of ingredients and no cooking required, it’s a perfect recipe to highlight the taste of summer produce or to lighten up any meal. Whether I serve it with dinner or enjoy it solo, it never disappoints.