Summer tomato herb salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

Perfect on a hot summer evening. Cherry tomatoes, spring onions, minced garlic and fresh basil and coriander.

55 people made this

IngredientsServes: 6

  • 300g (11 oz) cherry tomatoes, halved
  • 300g (11 oz) yellow cherry tomatoes, halved
  • 1 bunch spring onions, chopped
  • 1 clove garlic, minced
  • handful chopped fresh basil
  • handful chopped fresh coriander
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Ready in:15min

  1. In a bowl, combine all ingredients and mix thoroughly. Let sit 30 minutes, and toss again before serving.


Drizzle with extra virgin olive oil right before serving, if desired.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (47)

by Crystal S

The trick to this recipe is to use extremely ripe tomatoes. Save the juice when slicing the tomatoes and add the pepper, red pepper and salt to taste as this will become the marinade, otherwise the salad is just to dry to stand on it's own. As written this recipe is completely overwhelmed by the basil, onions and cilantro. Herbs would be much better reduced by half so the flavor of the tomatoes is not "lost". With changes, good use of summer produce.... Ummm!-29 Nov 2010


What a wonderful recipe. As I was making it, I thought that perhaps it might need a little olive oil for juice; but after it sat in the refrigerator, the tomatoes made their own juice. My family just loved it. Thanks!-07 Aug 2005

Herbed Tomato Salad

Have lots of garden fresh tomatoes? Try this Avocado and Tomato Salad as well – it’s a well loved recipe at our house!

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Overall I thought this salad was delicious, bright and refreshing. However I and my husband both found it rather overpowering, and MUCH preferred it after we put the mixed herbs and tomatoes over mixed spring greens. It helped, I think, to actually accentuate the herb flavors and helped us to appreciate them more than just having a strong mouthful of them. I would make this again, just with mixed greens as well.

This recipe not only makes a lovely presentation but tastes delicious as well. are the key as well as the freshest herbs possible. I have served this not only at

I was definitely underwhelmed by this, felt like it was missing something, despite all the fresh herbs. Makes a beautiful presentation, though.

This salad was a fantastic addition to a fresh, summer & Mexican-themed dinner! Served it alongside quesadillas & it was a hit. Wanted some presentation, so served the tomatoes over mixed organic greens. Even people who didn't like cilantro were impressed.

This is a wonderful, light, refreshing recipe. I wasn't convinced how I would like the combination of parsley, mint, and cilantro. I love them all on their own, just didn't know about the mixture. It's like I've discovered an entirely new herb. The taste is just magic. Good tomatoes are a must. Enjoy.

I'm a personal chef and have made this recipe several times, and each time it is a hit! Fresh garden-ripe tomatoes are essential. It's also wonderful with light seafood in a wine sauce or as a side with grilled chicken or fish. A perfect summer salad.

This salad makes an AMAZING accompaniment to any type of Mexican food. It really brings out the flavors of different fresh herbs. I used fresh cilantro instead of coriander and the salad began to dance in my mouth!

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Both tomatoes and zucchini are in abundance in the summer, so this dish is perfect for using up extra veggies. It’s elegant enough to serve at a dinner party but easy enough for weeknight cooking.

Get the recipe at Feasting at Home.

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Ice cream sandwiches are a classic summer treat. Here are 5 ice cream sandwich recipes that will have your mouth watering. 1. If you love combining sweet and savory flavors, this is the bacon-coated ice cream sandwich for you. Just cook up some bacon, add a bit of maple syrup, chop the bacon into tiny pieces, toss it in a bowl and roll your ice cream sandwich in it. 2. This classy take on the ice cream sandwich swaps out the traditional cookie for a homemade macaron. 3. This mouthwateringly simple gluten free recipe uses just four ingredients: peanut butter, brown sugar, and an egg. The recipe’s creator forms the mix into cookies, bakes them for 10 minutes, adds ice cream and then a bonus fifth ingredient: rainbow sprinkles. 4. The recipe involves piping churro dough swirls onto a baking sheet, freezing them, and then frying them up and coating them in sugar. 5. This ice cream sandwich proves that s’mores and ice cream are meant to be. Simply coat an ice cream in marshmallow fluff and lightly heat it with a blowtorch until it’s melted and golden brown

Herby Tomato Salad With Tamarind-Maple Dressing

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified by an herby, piquant dressing. Start with cilantro, scallions, and Thai basil perilla leaves lend a grassy, aniseed note. You can find them at Asian grocery stores or greenmarkets, but, if they’re unavailable, substitute shiso or mint. Tamarind is very sour, too tart to enjoy on its own, but paired with a sweetener, such as maple syrup, honey or brown sugar, it sings with citrusy, smokey notes. Don’t be afraid to add more maple, chile, salt or vinegar until you strike that harmonious sweet-sour balance. And, two final notes: If you’re looking for a heartier salad, add 2 cups of cooked grains, like farro or quinoa, and feel free to use store-bought crispy fried shallots if tight on time.

Recipe: Summer Panzanella Salad with Tomato and Garden Herb Vinaigrette

Tuscan salads like this one from Culina Modern are just so summery and perfect for any warm weather potluck or picnic. Tomatoes taste their best and brightest around this time of year -- we like this combination of fresh and slow-roasted ones for a contrast of flavor and texture. Enjoy!

Summer Panzanella Salad with Tomato and Garden Herb Vinaigrette
Serves 2

1 cup ciabatta croutons, either cubed or torn pieces
1/4 cup olive oil, divided
1 cup patty pan squash, halved
2 tablespoons sherry vinegar
1/2 cup combination of fresh and slow-roasted tomatoes (use quartered red & yellow tomatoes)
1/4 cup taggiasca olives
1/4 cup tomato & garden herb vinaigrette (recipe follows)
5 large basil leaves torn
Salt/pepper, as needed
Torn basil leaves, to garnish

Tomato & Garden Herb Vinaigrette
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh chervil, chopped
2 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup champagne vinegar
1 tablespoon sun-dried tomato puree
1 teaspoon black pepper
1 tablespoon hazelnut oil
1/4 cup olive oil
1 tablespoon sun-dried tomato puree

For vinaigrette: In a medium bowl, combine all ingredients except for the oils. Whisk together to combine, then gradually whisk in the hazelnut and olive oils.

For Ciabatta Croutons: Toss ciabatta cubes/pieces with 2 tablespoons olive oil. Spread out into a single layer on a baking sheet and roast at 350 degrees for 6 minutes or until golden in color.

For Squash: Cut in half, then on bias. At medium high heat, in a hot pan, add 2 tablespoons olive oil and add squash. Season with 1 teaspoon of salt and pepper. Once seared on both sides hit it with 2T sherry vinegar. Sautée for 15 seconds then remove and allow to cool.

For Slow-Roasted Tomatoes: Toss tomatoes with no olive oil. Spread out into a single layer on a baking sheet and roast at 250 degrees for 3 hours or until desired dryness is achieved. Preserve in 1 cup of olive oil and 2 sprigs of thyme and rosemary, if desired.

For Assembly: Combine ciabatta croutons, squash, fresh and slow-roasted tomatoes, olives, basil, and 1/4 cup of dressing. Season as desired with salt and black pepper.

Recipe: Watermelon, Tomato and Herb Salad With Feta

This refreshing salad is perfect for picnics and cookouts. It takes advantage of two of summer’s best produce options – watermelon and tomatoes! Served with fresh herbs, red wine vinegar, sliced almonds and feta cheese, the unlikely combination is full of flavor and low in calories.


6 cups seedless watermelon, cubed
4 cups fresh tomatoes, cubed
1 tsp coarse salt (such as kosher salt or sea salt)
3 Tbsp extra virgin olive oil
1 ½ Tbsp red wine vinegar
¼ cup fresh basil, chopped
2 Tbsp fresh mint, chopped
¼ cup sliced almonds
½ cup feta cheese


  1. Combine watermelon, tomatoes and salt. Toss to blend. Let stand for 15 minutes.
  2. In a small bowl, combine vinegar, olive oil and basil. Mix together, then pour over the watermelon and tomato mixture.
  3. Top with sliced almonds and feta cheese.
  4. Serve chilled.

Nutrition information

Per serving:
Calories: 160
Total fat: 10g
Saturated fat: 1.5g
Trans fat: 0g
Cholesterol: 5mg
Sodium: 250mg
Total Carbohydrate: 19g
Fiber: 3g
Sugars: 16g
Protein: 3g

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Step-by-step photos for making Marinated Cherry Tomato & Herb Salad

Step 1. Assemble the ingredients:

  • cherry or grape tomatoes -- (I used half red, half yellow but use any combo you like)
  • extra virgin olive oil
  • balsamic vinegar
  • fresh parsley (flat leaf/Italian preferred)
  • fresh basil
  • fresh rosemary
  • salt and freshly ground black pepper

view on Amazon: organic balsamic vinegar (loaded with anti-oxidants!)

Step 2. Slice each tomato in half. The fastest and easiest way to cut a bunch of them at once is to sandwich them between two rimmed, flat plastic lids as pictured below. You can read more details about this timesaving technique in my post: Easy Way To Cut Cherry Tomatoes.

It only took seconds to cut all of the tomatoes for this salad.

Step 3. Mince the rosemary and chop the basil and parsley.

  • view my go-to Wusthof knife on Amazon(I received this as a gift from my son and daughter-in-law, and I love it! It is weighted perfectly and holds a sharp edge well.)

Step 4. Mix the olive oil, vinegar and fresh herbs first. (This will coat the herbs and help prevent them from darkening.) Then pour the dressing over the cut tomatoes gently stir to combine.

Step 5. Cover and chill in the fridge for at least 2 hours 4 hours is even better. You can even make this the day before.

Before serving, give the salad a good stir and add salt and pepper to taste. I love how this simple dressing is the perfect complement to the fresh tomatoes and herbs. It's so easy and tastes amazing.

It's easy to turn it into bruschetta! Simply cut the tomatoes into smaller pieces before marinating. Spoon the mixture onto toasted slices of a baguette, and you've got bruschetta.

Optional add-ins. There are many possible tasty additions to this salad. Here are a few of my favorites.

  • 1-2 garlic cloves, minced
  • red onion, thinly sliced
  • grated Parmesan cheese
  • crumbled feta cheese
  • fresh mini mozzarella balls
  • pepperoncini, sliced
  • pitted olives
  • artichoke hearts (canned or frozen), roughly chopped
  • pine nuts
  • chopped salami
  • cannellini or garbanzo beans
  • chopped avocado
  • grilled corn

I seldom make this exactly the same way twice. It's fun to try new twists and add-ins. Here's the salad I just made with pine nuts sprinkled on just before serving. Total yum.

But, most often, I'm a purest and eat it without add-ins. The tomatoes and fresh herbs are flavorful enough to stand alone.

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Heirlooms are tomatoes (or other plants) grown from seeds handed down over generations. They are open-pollinated, meaning they produce seeds that resemble the parent plant, which not always the case with commercial hybrids. Hybrid tomatoes are often bred for durability, so they can be shipped. Heirloom tomatoes are more diverse. Traditionally they were bred for flavor, and their apperances vary widely some are small and some extremely large. Heirloom tomatoes also come in a veritable rainbow of shades, not just bright red to pinkish tones but all the way through orange and yellow to striped and ombré colorings. Their names are attractive, too: Brandywine, Purple Cherokee, Green Zebra, Kellogg's Breakfast, and Nebraska Wedding are just a few of the heirloom tomatoes available as seed to grow your own or to buy at the farmers' market.

When shopping for heirloom tomatoes look for plump fruit without bruises or decay as you would with any tomatoes. Heirlooms are more susceptible to cracking, but as long as the cracks are healed (meaning you can't see the flesh), the blemish won't affect taste or safety. Once home, store tomatoes on the counter&mdashnot in the refrigerator&mdashfor a day or two. So, what are the best ways to enjoy this tasty summer staple? Let heirloom tomatoes shine in simple, sunny salads like our Tomato and Beet Salad. You can also use heirloom tomatoes for appetizers made for sharing, such as tartines or bruschetta. And if you're hosting brunch, you can't go wrong with our Bloody-Mary Tomato Salad.

  • Olive oil
  • Lemon juice
  • Grated garlic
  • Salt + red pepper flakes
  • Torn basil leaves
  • Pearl or cherry-sized mozzarella balls

How do you marinate the mozzarella?

  1. Add everything but the basil and mozzarella to a bowl and stir to combine.
  2. Add the torn basil leaves and the mozzarella. Toss it all together.
  3. Let sit at room temperature for 1 hour or up to 36 hours in the refrigerator, covered.

Balsamic Tomato Salad

Tomekbudujedomek / Getty Images

Assemble this simple balsamic tomato salad combination of tomatoes, garlic, balsamic vinegar, garlic, olive oil, and dried spices whenever you need a last-minute summer side dish. It's full of fresh flavor and makes a foolproof addition for grilled fish and meats. For a pretty presentation, combine different colors of cherry tomatoes from the farmer's market.

Watch the video: Καλοκαιρινή Σαλάτα με Φρούτα και Κατσικίσιο Τυρί Επ. 56. Kitchen Lab TV. Άκης Πετρετζίκης (November 2021).