By Robin AsbellView →
SUMMER ESSENTIAL
The No-Cook, 10-Minute Tomato Salad I'm Making Until Tomato Season Ends
★★★★★
5.0 (380)|(2 Reviews)Halved sweet cherry tomatoes tossed with marinated shallots, white balsamic vinegar, olive oil, and basil.
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By Sara Bir (Recipe Developer)•Published May 20, 2026
⏱ 10 mins
Simply Recipes / Sara Bir🔥 160 kcal
WHY MAKE THIS
- Highlights summer tomatoes at their peak sweet flavor.
- The tomato water creates its own natural sauce.
SUMMER ESSENTIAL
The No-Cook, 10-Minute Tomato Salad I'm Making Until Tomato Season Ends
Pure summer on a plate. Multicolored cherry tomatoes steeped in their own sweet juices with shallots, extra virgin olive oil, and fragrant torn sweet basil leaves. Dip with crusty bread to catch the vinaigrette. Difficulty: Super Easy.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings4 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 1 1/2 lbs mixed cherry or heirloom tomatoes, halved
- 1 small shallot, finely minced
- 3 tbsp extra virgin olive oil & 1 tbsp white balsamic or red wine vinegar
- 1/2 cup fresh basil leaves, torn
- Flaky sea salt (like Maldon) and freshly ground black pepper
Directions
1
Marinate shallots in vinegar
In a salad bowl, let minced shallot sit in vinegar and a pinch of salt for 5 minutes to soften its bite.
2
Add tomatoes and oil
Whisk in olive oil. Add halved tomatoes and gently toss to coat in dressing.
3
Finish with basil
Torn fresh basil leaves over the bowl right before serving with warm crusty baguette.
💡 CHEF'S PRO TIPS
- Never refrigerate tomatoes before making this salad—room temperature tomatoes taste significantly sweeter.
Nutrition Facts
Per ServingCalories160 kcal
Protein2g
Carbs10g
Total Fat12g
Sodium: 180mg
Fiber: 3g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
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Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
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David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
