Tomato Balsamic Salad

A simple and quick summertime recipe. Serve as a side or combined with a hearty loaf of Italian bread, some cheese and prosciutto/salami and you have a tasty meal.

Part of our series on Salads

Tomato Balsamic Salad




  • 1-1/2 - 2 pounds tomatoes, chopped into small wedges

  • 1 minced garlic clove

  • kosher salt

  • 3 tablespoons extra virgin olive oil

  • 2-3 tablespoons balsamic vinegar

  • 1 teaspoon of fresh oregano [or 1/2 teaspoon dried oregano]

  • 2-3 scallions, sliced [optional]

  • Fresh cracked black pepper, to taste


  1. Place tomatoes into a colander set over a large bowl. 

  2. Generously sprinkle kosher salt over tomatoes, gently toss and let sit for 20 minutes. This will help drain some excess water from the tomatoes.  [You can omit this step]

  3. In another bowl combine the remaining ingredients, except the black pepper, and whisk until combined

  4. Toss tomatoes with this mixture to coat evenly and season with fresh cracked black pepper.


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