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Easy Summer Tomato Salad

A fresh and easy tomato basil salad, inspired by summer ingredients. Make it into panzanella or make it as-is for a grain free dish! Adapted slightly from Serious Eats.
Course Salad, Side
Cuisine American
Keyword Basil, Summer, Tomato
Prep Time 40 minutes
Total Time 40 minutes
Servings 3 -4 small servings
Author Andrea | French Pressed Kitchen


  • 1 pound cherry tomatoes halved or other tomatoes cut into small bites
  • 3/4 teaspoon salt
  • 5 Tablespoons good olive oil
  • 2 small shallots minced
  • 1 clove garlic
  • 1/4-1/2 teaspoon dijon mustard I like more!
  • 1 Tablespoon white wine vinegar or apple cider vinegar
  • Freshly ground black pepper
  • 1/3 cup basil leaves chopped


  • Place tomatoes in a colander set over a bowl and season with the salt. Toss to coat. Set aside at to drain, tossing occasionally. Let them drain for at least 15 minutes (I usually do 30).
  • After you're finished draining, remove the tomatoes from the colander and add them to a separate serving bowl. In the small bowl with the tomato juice, add the rest of the dressing ingredients: shallot, garlic, mustard, vinegar and olive oil. Season to taste, adding more salt and pepper if needed.
  • Add the dressing to the tomatoes and stir to combine.
  • Keeps well in the fridge for 2-3 days!