In other words, do not attempt to make tomato salad with subpar tomatoes. Ripe tomatoes are absolutely key to making a great tomato salad. Strangely enough, our growing tomato plants have provided a sense of continuity and hope during a tumultuous year. I’ll do it all again next spring, but maybe leave some room for more peppers and cucumbers. I grew so many tomato plants that we filled our family’s three garden plots and passed along the extra to friends. In fact, I underestimated how many of the seeds would sprout. It was a fun process that proved easier than expected. I grew heirloom tomatoes from seed for the first time this spring. It’s best when it’s freshly made, so I recommend cutting the recipe in half if you’re not serving a crowd. Serve this tomato salad as a fresh, healthy side salad to any summer meal.
Try adding some cucumber, mozzarella, avocado, arugula or even peaches. The recipe is also quite versatile, so you’ll never tire of it. The end result is so delicious! This salad really lets raw, peak-season tomatoes shine. I simply sliced ripe tomatoes into bite-sized pieces, then I added some crisp red onion, lots of fresh basil, and drizzled it all with olive oil and good balsamic vinegar. I dreamed up this simple tomato salad recipe to make use of the excess. We have a surplus of tomatoes this summer, and it’s glorious.