Italian Tomato Salad (Insalata di Pomodori)
This marinated Italian tomato salad combines ripe summer tomatoes with red onion, garlic, capers, oregano, and fresh basil in a simple red wine vinaigrette. As the tomatoes marinate, they release their juices to create a flavorful dressing that sets this apart from other tomato salads. It's easy to make ahead and pairs well with just about anything!
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This is a typical salad that I make all summer long and especially when I have tons of tomatoes coming out of my garden. This salad, or a similar version of it, is on our table just about every single night in August and September!
It's reminiscent of so many of the tomato salads I've eaten all over Italy and Sicily. It's simple, but so flavorful and is one of the easiest and most delicious ways to enjoy beautiful ripe summer tomatoes.
The Secret to the Best Marinated Tomato Salad
Allowing the tomatoes to marinate for a few hours before serving makes all the difference.
The garlic and onions mellow and all of the flavors marry together. The tomatoes release tons of juice, which becomes the most delicious liquid gold.
It's so good mopped up with lots of crusty bread, but I've also been known to sip it straight from the bowl and I'm not ashamed to admit it!
The seasonings are intentionally kept really simple with just salt, pepper, fresh garlic, red onion, oregano, and plenty of basil. This brings out the natural flavors in the tomatoes while still keeping them front and center.
I also love adding in a few capers to give little salty pops throughout. You can leave them out or substitute a few roughly torn olives instead, but I recommend you give them a try!
This makes a delicious side with just about any good summery meal. We love it with grilled meats, chicken, and seafood, next to a lighter pasta, or on its own as a vegetarian main. Add some greens to turn it into a bigger salad. You really can't go wrong!
Want more delicious fresh tomato recipes? Try my traditional caprese salad, this easy tomato ricotta crostata, or this slow-roasted cherry tomato confit.
Why this Italian Tomato Salad is so Good
- The tomatoes release their juices to create a flavorful dressing you'll want to drink from the bowl.
- Marinating mellows the garlic and onion so they blend seamlessly into the salad.
- Seasoning simply with salt, pepper, oregano, and basil lets the tomatoes shine without overpowering.
- Delicious on its own and very easy to pair with almost any meal.
- Quick and easy to make with simple ingredients and very low effort.
Ingredient Notes
The Best Tomatoes for Italian Tomato Salad
I recommend only using the absolute best tomatoes you can find, ideally peak-season heirloom tomatoes from the farmers market or a backyard garden if you have it. Use a mix of different varieties, colors, and shapes, like beefsteak, vine-ripened, or cherry tomatoes, for the best blend of unique textures and flavors.
It's important that your tomatoes never go in the refrigerator, particularly if you're using them in a salad. The cold temperature mutes their flavor and destroys their texture. Once refrigerated, a tomato just isn't the same.
If you have tomatoes that are nearing overripe and need to go in the fridge, use them for a sauce, soup, or another cooked recipe instead. You can also freeze them for later!
Vinegar - Red wine vinegar is used here, but it's also great with other vinegars like sherry vinegar, rice vinegar, or apple cider vinegar.
Olive oil - A high-quality extra virgin olive oil makes all the difference in tomato salads. I have a guide on how to choose the best olive oil so you know you're getting the highest quality.
Capers - Be sure to rinse your capers if they're salt-packed and drain them if they're if brined. Small nonpareil capers will be sharper and more complex, while large capote capers are milder and meatier. Both work nicely.
Oregano - You can use either fresh or dried oregano leaves.
Basil - Roughly torn fresh basil highlights the tomato flavors. The more the merrier! You can also mix in other soft herbs like cilantro, dill, parsley, and chives.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sharp knife
- Wooden cutting board
- Large bowl
- Grater
How to Make Italian Marinated Tomato Salad
- Add the sliced onion, garlic, and red wine vinegar to a large bowl. Season with salt and black pepper, then mix to combine. Let sit while you cut your tomatoes.
- Add the tomatoes, capers, oregano, and olive oil, then season with a little more salt and pepper and gently toss until everything is evenly coated. Let sit at room temperature for at least 30 minutes or several hours, tossing once or twice every so often.
Pro Tip: Marinate at room temperature to avoid muting the tomatoes' flavor and texture. If leaving out for over an hour, cover with a lid or plastic wrap.
- Taste and adjust the seasoning with more salt or vinegar if needed. The tomatoes should taste bright and well seasoned with plenty of juice in the bowl.
- Add the basil right before serving and toss to combine.
- Transfer to a serving bowl, then scatter a few more basil leaves on top. Serve at room temperature with plenty of crusty Italian bread for soaking up every last drop!
Tips For The Best Tomato Salad
- Use a variety of the best tomatoes you can find. This will give you the best balance of sweetness, acidity, and texture.
- The amount of vinegar you'll need will depend on the flavor and acidity of your tomatoes. Add more or adjust as needed.
- This salad is best after about 30 to 60 minutes of marinating, but can be made up to 4 hours ahead. Add the basil just before serving.
Variations
- Incorporate some freshly sliced peaches, nectarines, or melon for a fruity twist.
- Add a little feta or goat cheese for a creamy, salty, savory contrast, or add mozzarella or burrata for a twist on caprese salad.
- Use torn olives instead of capers, or use a mix of both.
- Swap out the basil for other fresh, soft herbs like cilantro, parsley, chives, dill, chervil, tarragon, or use a mix.
- Add bell peppers, cucumbers, and feta cheese to make a Greek horiatiki salad.
- Mix the olive oil with some sesame oil and replace the red wine vinegar with a blend of soy sauce and rice vinegar for a tangy Asian-style vinaigrette.
- Top the salad with some sumac or za'atar and pomegranate seeds for a Middle Eastern-style tomato salad.
What to Serve with Italian Tomato Salad
This light and tangy marinated tomato salad is super versatile and incredibly easy to pair.
Serve it on top of these crisp homemade crostini with a swipe of homemade stracciatella and basil oil for the most delicious summer appetizer, or as a light lunch mixed with some arugula, Parmigiano and pine nuts with a piece of pillowy homemade focaccia.
For something more substantial, serve it next to charred honey balsamic grilled chicken, bright lemon caper fish piccata, creamy zucchini spaghetti alla Nerano, or this impressive grilled swordfish with pistachio olive salsa.
How to Store and Make Ahead
This salad can be made up to 4 hours ahead and left to marinate at room temperature during that time. Just hold off on the basil until right before serving.
Tomato salads like this are best eaten fresh and at room temperature, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving and add more basil to freshen it up.
FAQs
Of course. You can make this with any tomato you have access to, but it will significantly improve if you use really good, seasonal heirloom tomatoes in different colors and shapes. If you purchase off-season supermarket tomatoes, your best bet is using ripe cherry tomatoes or Campari tomatoes that haven't been refrigerated. If they are lacking sweetness, you can add a sprinkle of sugar or a small drizzle of honey to help.
For this salad, create large chunks or bite-sized pieces. They don't need to be all the same; you can leave some larger and some smaller for textural contrast.
Nope! This is very straightforward: just slice, dress, and marinate. Use the best-quality in-season tomatoes you can find.
If you're short on time, you can. It will still taste delicious, but this salad really comes into its own after sitting for at least 30 minutes and drawing out those delicious tomato juices.
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Easy Italian Marinated Tomato Salad
Ingredients
- ¼ red onion sliced paper thin
- 1 garlic clove finely grated or minced
- 4 teaspoons red wine vinegar or more to taste
- kosher salt to taste
- freshly cracked black pepper to taste
- 2 pounds ripe tomatoes a mix of heirloom, beefsteak, vine-ripened and cherry tomatoes works well, cut into bite-sized pieces
- 1 tablespoon capers drained
- ½ teaspoon dried oregano or 1 teaspoon chopped fresh oregano leaves
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh basil leaves roughly torn, plus more for serving
Instructions
- Add the sliced onion, garlic, and red wine vinegar to a large bowl. Season with salt and black pepper, then mix to combine. Let sit while you cut your tomatoes.¼ red onion, 1 garlic clove, 4 teaspoons red wine vinegar, kosher salt to taste, freshly cracked black pepper
- Add the tomatoes, capers, oregano, and olive oil, then season with a little more salt and pepper and gently toss until everything is evenly coated. Let sit at room temperature for at least 30 minutes or several hours, tossing once or twice every so often.2 pounds ripe tomatoes, 1 tablespoon capers, ½ teaspoon dried oregano , ¼ cup extra virgin olive oil
- Taste and adjust the seasoning with more salt or vinegar if needed. The tomatoes should taste bright and well seasoned with plenty of juice in the bowl.
- Add the basil right before serving and toss to combine.2 tablespoons fresh basil leaves
- Transfer to a serving bowl, then scatter a few more basil leaves on top. Serve at room temperature with plenty of crusty Italian bread for soaking up every last drop!
Notes
- Marinate at room temperature to avoid muting the tomatoes' flavor and texture. If leaving out for over an hour, cover with a lid or plastic wrap.
- Use a variety of the best tomatoes you can find. This will give you the best balance of sweetness, acidity, and texture.
- The amount of vinegar you'll need will depend on the flavor and acidity of your tomatoes. Add more or adjust as needed.
- This salad is best after about 30 to 60 minutes of marinating, but can be made up to 4 hours ahead. Add the basil just before serving.
