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Vibrant Garden Tomato Salad

As seen in Nutritious and Delicious Recipes.

Grab the freshest tomatoes you can. Cut them up, toss with a handful of basil, a splash of good olive oil, and some chopped garlic. Let everything hang out for 10 minutes so the flavors really come together. Salt makes the tomatoes extra juicy. A little black pepper for a warm kick. Serve this bright salad with a chunk of bread so you don't lose a drop of that tasty juice, or throw in toasted croutons for crunch. You can make as much or as little as you need, and tweak the flavors how you like. It’s super simple and totally hits the spot on a warm day.

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Breanna
Created By Breanna
Last updated on Thu, 05 Jun 2025 22:13:09 GMT
A bowl of tomatoes with basil. Save Pin
A bowl of tomatoes with basil. | foodiffy.com

Peak summer tomatoes deserve the spotlight and that's just what this bright salad does. You only need a handful of things and you get a fresh mix—super juicy, loaded with flavor, and perfect for a quick meal or as a simple side with something from the grill.

I start tossing this together every day when my homegrown tomatoes come in. My kids scoop up the delicious tomato liquid with hunks of bread, and trust me, it gets even tastier after chilling overnight.

Juicy Ingredients

  • Fresh basil leaves: Tear them right before you serve so the flavor pops. Look for ones that are bright green without any brown spots.
  • Kosher or sea salt: Sprinkle with flaky or coarse salt for the best punch of taste. It helps bring out all those juices from the tomatoes.
  • Black pepper: Crack some on top for a little kick. Fresh is best if you've got a grinder.
  • Extra virgin olive oil: Grab your fanciest bottle for this one. A bold, green, fruity oil really shines here.
  • Plump garden tomatoes: Go for heirloom or plum if you can. You want them to be just soft enough to the touch, but not mushy.
  • Fresh garlic: Chop it up nice and small so the garlicky goodness gets all over. Fresh garlic makes the dish really pop.

Simple Steps

Serve it Up:
Scoop the salad into your bowls. Dunk torn bread or load it up with a handful of toasted croutons for crunch and soak up all those juices.
Make it Yours:
Grab a spoon. Taste and see if you want to toss in more pepper, salt, herbs, or oil until it's just right for you.
Let it Sit:
Give it a gentle toss so everything gets coated. Wait ten minutes—this pulls out the tomato juice and blends the flavors together.
Toss Everything:
Throw your tomatoes, olive oil, garlic, basil, salt, and pepper in a big bowl all at once.
Slice Tomatoes:
Cut your tomatoes into fat chunks, toss any tough bits, and be sure to catch all the juice in the bowl too.
A bowl of fresh vegetables. Save Pin
A bowl of fresh vegetables. | foodiffy.com

The thing I love most is sponging up every drop of that garlicky tomato goodness with a big chunk of bread. My family once argued over who’d get the last soak of the salad juice—now I just make double so we can all have more.

Storing Leftovers

This salad tastes best fresh on the first day. But it’s still terrific from the fridge for about two days in a covered container. The flavor intensifies and the tomatoes get delectably soft. Just give everything a good mix before serving again.

A bowl of fresh tomatoes and basil. Save Pin
A bowl of fresh tomatoes and basil. | foodiffy.com

Easy Swaps

Can’t find heirloom or plum tomatoes? Grab some cherry tomatoes. If basil’s hard to come by, parsley is a good backup. Drop in a few thin slices of red onion to crank up the zing or stir in some chopped olives or capers to change things up.

Tasty Pairings

You can serve this salad next to grilled steak, fish, or chicken. It makes awesome bruschetta piled on toasted bread slices. Or go for a chunky chilled soup on days when it’s scorching out.

Fun Background

This kind of tomato salad goes way back throughout the Mediterranean—especially in Italy. Tomatoes made their way to Europe ages ago and soon became a favorite for summer eats. Whenever we had it at my grandparents’ house, it brought everyone to the table together on sunny Sundays in the garden.

Common Questions

→ What tomatoes work best in this salad?

Go for heirloom or straight-from-the-garden tomatoes for top flavor, but honestly, any ripe and juicy tomato is good here.

→ How should the salad be served?

You can eat it by itself, but it's even better scooped up with crunchy bread or some toasted croutons to soak up those tasty juices.

→ Can I prepare this salad in advance?

It tastes best fresh, but letting it sit for 10 to 15 minutes helps all the flavors blend together. A bit longer will make it juicier.

→ What is the role of olive oil in this dish?

Drizzling extra virgin olive oil brings out the flavors of your tomatoes and basil, mixing with their juices for a simple, rich dressing.

→ Can I add other ingredients?

Totally! Add thin onion slices, a splash of vinegar, or a few capers if you’re craving something zippy or a little more bite.

→ What type of bread pairs best with this salad?

Crusty stuff like ciabatta or a rustic loaf works great for mopping up the juice, but really, any sturdy bread does the trick.

Garden Tomato

Loads of juicy tomatoes, torn basil, and a generous pour of olive oil make a knockout salad that loves being next to crunchy bread or crisped croutons.

Preparation Time
10 Minutes
Cooking Time
15 Minutes
Overall Time
25 Minutes
Created By: Breanna

Type: Healthy

Skill Level: Simple

Regional Origin: Italian

Recipe Output: 4 Portions (1 big bowl)

Diet Preferences: Plant-Based, Meat-Free, No Dairy

What You'll Need

→ Salad

01 A handful of basil leaves, torn up or cut into strips
02 2–4 garlic cloves, chopped really small
03 60 ml extra virgin olive oil
04 Sprinkle of sea or kosher salt, adjust to your liking
05 Fresh cracked black pepper, as much as you want
06 900 g juicy garden tomatoes, chopped (go for heirloom if you can find them)

→ Toasted Croutons (optional)

07 60 ml olive oil
08 400 g rustic bread (think ciabatta), cubed into chunks about 2.5 cm big

How to Make It

Step 01

Pile the salad onto plates. Spoon up those tasty tomato juices with bread or croutons if you’ve got them on hand.

Step 02

Heat up your oven to 180°C. Toss the bread cubes with olive oil until they’re well coated. Spread them out on a baking tray, bake for 10 minutes, give them a stir, and keep baking until they're golden and crunchy. Let them cool off before adding.

Step 03

Give it a taste and see if it needs a pinch more salt or a splash of olive oil.

Step 04

Mix everything gently, then let the bowl rest for at least 10 minutes at room temperature. This helps the flavors blend and those tomato juices come out.

Step 05

Add your olive oil, the chopped garlic, and torn basil over the tomatoes. Season well with salt and a good amount of black pepper.

Step 06

Cut your tomatoes into bite-sized chunks and put them in a big bowl.

Additional Tips

  1. Tomatoes that are super ripe taste best here. Any kind works if they're fresh. The bread soaks up all the tasty juices, so don’t skip it if you like sopping up flavor.

Must-Have Tools

  • Big mixing bowl
  • Good sharp knife
  • Sturdy cutting board
  • Baking tray
  • Oven

Allergy Details

Double-check all ingredients for allergens and consult a professional if unsure.
  • Bread or croutons have gluten; look out for extra stuff in store-bought bread like sesame or dairy

Nutrition Details (Per Serving)

Please treat this information as general guidance and not as personalized health advice.
  • Calories: 230
  • Fat Amount: 15 g
  • Carbohydrate Count: 23 g
  • Protein Content: 4 g