Fresh Tomatoes With Red Wine Vinaigrette

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.

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

1. 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.
2. 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.

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