Fresh Tomatoes With Red Wine Vinaigrette
A fresh tomato salad with red wine vinaigrette, onions, and herbs—perfect for summer.
When tomatoes are at their peak, sometimes all they need is a drizzle of vinaigrette and a scattering of herbs. This simple tomato salad celebrates juicy, ripe tomatoes with a red wine vinaigrette, chopped onions, and your choice of parsley or basil.
It’s a quick and vibrant side dish, perfect for summer dinners, backyard gatherings, or light lunches. You can serve it as-is or dress it up with greens, cheese, or crusty bread on the side.
Why You’ll Love It
Simple and seasonal. Perfect for using up garden tomatoes at the peak of their flavor.
No cooking required. A quick 10-minute prep makes this ideal for hot summer days.
Versatile base salad. Add cheese, greens, or other veggies to make it your own.
Goes with everything. Serve with grilled meats, pasta, or just a loaf of good bread.
Ingredient Notes
- Tomatoes: Use ripe, flavorful tomatoes—heirloom, Roma, or vine-ripened all work well.
- Red onions: Add sharpness and crunch; slice thinly for best texture.
- Basil or parsley: Basil adds a sweet, aromatic note, while parsley keeps it fresh and grassy.
- Red wine vinegar: Tangy and balanced—don’t substitute with balsamic, which can overpower the tomatoes.
- Olive oil: Use high-quality extra virgin olive oil for the best vinaigrette.
How to Prepare Fresh Tomatoes and Red Wine Vinaigrette
- Wash the tomatoes, pat them dry, and slice them thickly for a juicy texture. Arrange them on a platter or over a bed of lettuce or spring greens.
- Sprinkle with sea salt, pepper, chopped onions, and your choice of herbs. In a small bowl, whisk together the red wine vinegar and olive oil. Drizzle the vinaigrette over the tomatoes and serve immediately or let them sit for a few minutes to marinate.
Recipe Variations
- Add cheese. Fresh mozzarella slices, crumbled feta, or shaved Parmesan all pair beautifully.
- Serve over greens. Lay the tomatoes over a bed of arugula, spinach, or mixed baby greens.
- Use shallots. Substitute finely minced shallots for a more delicate onion flavor.
- Try cherry tomatoes. Halved cherry or grape tomatoes work just as well in a bowl-style salad.
- Add cucumbers. Sliced cucumbers add extra crunch and freshness.
How to Serve
Serve alongside grilled chicken, steak, or seafood.
Add crusty bread to soak up the vinaigrette.
Pair with pasta, risotto, or grain salads for a summery meal.
How to Store
Refrigerate: Best served fresh, but leftovers can be stored for up to 1 day in the fridge.
Fresh Tomatoes With Red Wine Vinaigrette
Ingredients
- 4 to 6 ripe tomatoes
- sea salt and freshly ground black pepper
- 3/4 cup chopped red onions
- 1/2 cup chopped fresh parsley or basil leaves
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
Instructions
- Prep the tomatoes. Wash the tomatoes and pat dry. Slice the tomatoes thickly.
- Assemble the salad. Arrange the tomatoes on a serving plate and sprinkle with salt and pepper, chopped onions, and parsley or basil.
- Make the vinaigrette. In a bowl, whisk the red wine and vinegar. Drizzle over the tomatoes.
