This summer tomato salad is everything I crave in a hot-weather dish—vibrant, juicy, and bursting with bold flavor. It takes the simplicity of a Caprese and cranks it up a notch with fresh herbs, a tangy vinaigrette, and a mix of colorful heirloom tomatoes. When tomatoes are at their peak, this is the salad I make again and again.

Why I Love This Recipe

I love how effortlessly fresh this salad tastes. It’s not just tomatoes and cheese—this version brings in sharp red onions, fragrant basil and mint, and a punchy dressing that highlights the tomatoes without overpowering them. I can serve it on its own or alongside grilled meat, and it never fails to steal the spotlight.

The Best Summer Tomato Salad (Better than Caprese)

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heirloom tomatoes (mixed colors and sizes)
Cherry tomatoes
Red onion
Fresh basil leaves
Fresh mint leaves
Olive oil
Red wine vinegar or balsamic vinegar
Dijon mustard
Garlic (minced)
Salt
Black pepper

directions

I start by slicing the heirloom tomatoes into thick wedges and halving the cherry tomatoes.
I thinly slice the red onion and soak it in cold water for a few minutes to mellow the flavor.
In a small bowl or jar, I whisk together olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
I drain the onions and toss them gently with the tomatoes in a large bowl.
I drizzle the dressing over the salad and toss everything lightly to coat.
Just before serving, I tear fresh basil and mint over the top and give it one last gentle mix.
I let it sit for about 10 minutes at room temperature so the flavors come together beautifully.

Servings and timing

This recipe serves 4 as a side dish and takes about 15–20 minutes from start to finish.

Variations

I sometimes add crumbled feta or goat cheese for extra creaminess and tang.
For a protein boost, I top it with grilled chicken or chickpeas.
When I want a sweet contrast, I throw in a few sliced nectarines or strawberries.
I use sherry vinegar or lemon juice instead of red wine vinegar when I want a brighter note.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The tomatoes release juice over time, so I usually drain off excess liquid and refresh with a splash of olive oil and herbs before serving again. I don’t recommend reheating—this salad is meant to be enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

I like to prep the ingredients a few hours ahead but toss the dressing in only just before serving to keep it fresh and crisp.

What kind of tomatoes work best?

I use a mix of heirloom and cherry tomatoes for color and texture, but any ripe, in-season tomatoes will shine in this recipe.

Can I skip the onions?

Yes, though I like the contrast they add. If I want something milder, I use shallots or green onions instead.

How do I keep the herbs fresh in the salad?

I tear them just before serving so they don’t bruise or wilt too soon. A splash of cold water can perk them up if needed.

What pairs well with this salad?

I love it with grilled steak, fish, or even crusty bread. It also pairs beautifully with creamy pastas or as a topping for toast.

Conclusion

This summer tomato salad is my answer to peak tomato season—fresh, bold, and endlessly customizable. It goes beyond Caprese with layers of texture and flavor that make every bite exciting. When I want something fast, colorful, and full of sunshine, this is the salad I reach for.