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Mediterranean Tomato Salad – Fresh, Simple, and Full of Flavor

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Tomatoes: About 6 medium ripe tomatoes (beefsteak, heirloom, or vine-ripened), or use a mix of cherry and grape tomatoes.
  • Red onion: 1/4 to 1/2 small red onion, thinly sliced.
  • Cucumber (optional): 1 small cucumber, halved and sliced.
  • Kalamata or green olives (optional): A small handful, pitted and halved.
  • Feta cheese (optional): 1/3 cup, crumbled.
  • Fresh herbs: A small handful of basil and/or flat-leaf parsley, chopped. Mint is a nice addition too.
  • Extra-virgin olive oil: 3 to 4 tablespoons, good quality.
  • Lemon juice: 1 to 2 tablespoons, freshly squeezed.
  • Red wine vinegar: 1 tablespoon, for brightness.
  • Garlic: 1 small clove, finely grated or minced (optional if you prefer milder flavor).
  • Oregano: 1/2 teaspoon dried, or use 1 teaspoon fresh.
  • Salt and black pepper: To taste (start with 1/2 teaspoon salt).
  • Crusty bread (optional): For serving and soaking up juices.

Method
 

  1. Prep the tomatoes: Core and chop the tomatoes into bite-size pieces. If using cherry or grape tomatoes, cut them in halves or quarters. Add to a large bowl.
  2. Slice the onion: Thinly slice the red onion. If you’re sensitive to sharp onion flavor, soak the slices in cold water for 5 to 10 minutes, then drain well. Add to the bowl.
  3. Add the extras: If using cucumber, olives, or feta, add them now. Keep the pieces small so you get a bit of everything in each bite.
  4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic (if using), oregano, salt, and black pepper until combined.
  5. Combine: Pour the dressing over the tomatoes and toss gently to coat. Be careful not to crush the tomatoes.
  6. Add herbs: Fold in the chopped basil, parsley, and/or mint. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
  7. Rest briefly: Let the salad sit for 5 to 10 minutes to allow the flavors to meld and the tomatoes to release some juices.
  8. Serve: Spoon into a shallow bowl or platter. Finish with a drizzle of olive oil and a few extra herb leaves. Serve with crusty bread to soak up the juices.