Tomato Salad

July 31, 2023

Tomato Salad


Tomato Salad

Recipe source:


5 cups tomatoes cut into 1 inch pieces

1 cup bocconcini mozzarella balls

1/4 cup red onion thinly sliced

1/3 cup small basil leaves

1/4 cup olive oil

1 1/2 tablespoons red wine vinegar

1/4 teaspoon sugar

1/4 teaspoon dried oregano

1/4 teaspoon fresh minced garlic

salt and pepper to taste


  • Place the tomatoes, mozzarella balls, red onion and basil in a large bowl.
  • In a small bowl, whisk together the olive oil, red wine vinegar, sugar, oregano, garlic, and salt and pepper to taste.
  • Pour the dressing over the tomato mixture and gently toss to coat evenly. Serve immediately, or cover and refrigerate for up to 2 hours.


  1. I like to keep my basil leaves whole so that they don’t turn dark colored in the salad. If you’d like to chop your basil that’s fine too, just be aware that cut basil leaves will discolor as they sit in the salad.
  2. I use a mandoline to shave my red onion into the thinnest possible slices.
  3. I recommend serving your salad as soon as possible, as the tomatoes can get mealy in texture if they sit in the fridge.

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