Why You’ll Love This Tomato and Herb Salad

• It’s a celebration of simplicity. With just a handful of fresh, high-quality ingredients, this salad proves that less is often more. You’ll notice how each flavor gets its moment to shine.
• It’s incredibly versatile. Serve it as a light starter, a vibrant side dish for grilled chicken or fish, or even spoon it over some crusty bread for a quick bruschetta situation. It adapts to your meal perfectly.
• The textures are a dream. You get the juicy burst of tomatoes, the tender bite of the shallot, and the delicate freshness of the herbs all in one forkful. It’s far from boring.
• It comes together in minutes. Honestly, the most time-consuming part is chopping the tomatoes. It’s the ideal last-minute dish when you need something impressive but are short on time.

Ingredients & Tools

• 1.5 lbs mixed heirloom tomatoes (a variety of colors and sizes is best)
• 1 large shallot
• 1/2 cup fresh basil leaves, loosely packed
• 1/4 cup fresh parsley leaves
• 2 tbsp fresh chives, finely chopped
• 1/4 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup
• Sea salt and freshly cracked black pepper to taste

Tools: A sharp chef’s knife, a large mixing bowl, a small bowl or jar for the dressing, a cutting board.

Don’t be shy about the herbs here—they’re the co-stars, not just a garnish. And using a mix of tomato types (like cherry, beefsteak, and some fun heirlooms) really makes the salad visually stunning and texturally exciting.

Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Tomato temperature matters. Please, take your tomatoes out of the fridge at least an hour before making this salad. Chilling dulls their flavor and makes them mealy. Room-temperature tomatoes are infinitely more fragrant and delicious.
• Don’t skip the shallot soak. Slicing the shallot and letting it sit in the vinegar for a few minutes while you prep everything else is a tiny step with a huge payoff. It tames the raw, sharp bite and gives it a lovely pickled quality.
• Herb handling is key. For the most flavor, tear the basil with your hands instead of chopping it with a knife. The metal of the blade can bruise and blacken the delicate leaves. For parsley and chives, a fine chop is perfect.
• Salt your tomatoes generously. Salt doesn’t just add seasoning; it actually draws out the natural juices of the tomatoes, which then mingles with the dressing to create a incredible, light sauce at the bottom of the bowl. It’s the best part!

How to Make Tomato and Herb Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, acidic notes of the salad cut through the richness of the chicken beautifully, creating a perfectly balanced plate.
• Creamy Burrata or Fresh Mozzarella — Spoon this salad next to or over a ball of fresh cheese for a decadent yet simple appetizer. The creamy, cool cheese with the juicy tomatoes is a classic for a reason.
• Garlicky Shrimp Scampi — The salad acts as a fresh, palate-cleansing side that complements the buttery, garlicky pasta or shrimp without competing with it.

Drinks

• A Crisp Rosé — The berry notes and acidity in a dry rosé mirror the fruitiness of the tomatoes, making for a truly harmonious pairing on a warm evening.
• Sparkling Water with Citrus — For a non-alcoholic option, the effervescence and citrus cleanse the palate between bites, making each mouthful of the salad taste bright and new.
• A Light Pinot Grigio — Its crisp, clean profile won’t overpower the delicate herbs and allows the true flavor of the tomatoes to remain the star.

Something Sweet

• Lemon Sorbet — The ultimate refreshing finish. The sharp, clean citrus is a wonderful contrast to the savory, herby notes you’ve just enjoyed.
• Fresh Berries with Whipped Cream — Keeping with the theme of simple, fresh fruit, a bowl of mixed berries feels like a natural and light progression after this salad.
• Almond Biscotti — For a little crunch, these are perfect for dipping into a cup of espresso. They’re not too sweet, so they provide a gentle end to the meal.

Top Mistakes to Avoid

• Mistake: Using underripe or refrigerated tomatoes. This is the number one reason a tomato salad falls flat. The flavor will be watery and bland. Always seek out ripe, fragrant, room-temperature tomatoes for the best results.
• Mistake: Dicing the tomatoes too small. You want satisfying, juicy chunks, not a salsa or a mush. A rougher, more irregular chop gives you better texture and prevents the salad from becoming too watery too quickly.
• Mistake: Adding the dressing too early. While you can toss it together right before serving, letting it sit for more than 30 minutes can make the herbs wilt and the tomatoes lose their perfect texture. It’s best enjoyed fresh.
• Mistake: Skimping on the salt. Salt is essential for waking up the tomato’s flavor. Be generous with that initial seasoning—it makes all the difference between a good salad and a great one.

Expert Tips

• Tip: Add a pinch of flaky salt at the end. Along with the sea salt you use while prepping, finishing the salad with a sprinkle of a flaky salt like Maldon just before serving adds a delightful crunch and bursts of salinity.
• Tip: Try a splash of high-quality balsamic glaze. Just a drizzle over the top after plating adds a touch of sweetness and acidity that can really elevate the dish, especially if your tomatoes aren’t super-sweet.
• Tip: Get creative with your herbs. While basil is classic, don’t be afraid to try tarragon for a slight anise note, or mint for an incredibly refreshing twist. A little thyme can be lovely too.
• Tip: Use the leftover tomato juices. That delicious liquid at the bottom of the bowl? Don’t you dare throw it out! It’s amazing soaked up by a piece of crusty bread, or even drizzled over grilled meat or fish.

FAQs

Can I make this salad ahead of time?
You can do some of the prep ahead, but I don’t recommend assembling it more than 30 minutes before serving. You can chop the tomatoes and store them in an airtight container in a cool place (not the fridge!). You can make the dressing and store it separately. Then, simply combine everything just before you’re ready to eat. This will ensure the herbs stay bright and the tomatoes keep their perfect texture.

What if I can’t find heirloom tomatoes?
No problem at all! The most important thing is that the tomatoes are ripe and tasty. Use the best vine-ripened tomatoes you can find. A mix of red cherry tomatoes and a couple of ripe beefsteak tomatoes will work beautifully. The flavor is what counts most, not the specific variety.

Can I add cheese to this salad?
Absolutely! Crumbled feta, fresh mozzarella pearls (bocconcini), or shaved Parmesan are all fantastic additions. If adding a saltier cheese like feta or Parmesan, just be mindful of how much extra salt you add to the salad itself. Taste as you go!

How long do the leftovers keep?
Honestly, this salad is best eaten the day it’s made. The tomatoes will continue to release water and the herbs will wilt. If you do have leftovers, store them in an airtight container in the fridge for up to a day. It will be a bit softer, but still tasty—maybe consider blending it into a quick gazpacho!

Is there a substitute for red wine vinegar?
Yes, white wine vinegar or even a fresh squeeze of lemon juice would be lovely substitutes. The goal is a bright, acidic note. I’d avoid balsamic vinegar here as it’s much sweeter and darker in color, which would muddy the beautiful reds and greens of the salad.