3 Savory Tomato Salads for Summer

Bring a burst of color and flavor to your summer meals with these tasty tomato salads.

summer is the best season for fresh produce, especially tomatoes. their savory taste and off-the-vine readiness means quick prep for you and big flavor for your guests. try one of these quick and easy tomato salads for your next summer gathering!

1. classic tomato salad

3 tablespoons olive oil
¼ cup balsamic vinegar
1 pint grape tomatoes, rinsed and halved length-wise
¼ cup loosely packed basil leaves, sliced thin
coarse salt and freshly ground pepper, to taste


  1. Heat olive oil and half of the vinegar on low until bubbling and just beginning to reduce, about 2 minutes
  2. toss the tomatoes with the hot liquid, sliced basil and salt and pepper to taste. cover and allow to sit out before serving, up to 4 hours
  3. Just before serving, reduce the remaining vinegar on low, watching it bubble until it begins to reduce
  4. toss the tomatoes in their own juices, and then drizzle the newly reduced vinegar over the mixture and toss lightly. add a final sprinkling of coarse salt, to taste

tip: clean up pans, salad bowls and serving dishes with cascade and dawn. cascade platinum actionpacs clean stuck-on food from dishwasher-safe cutlery and dishes, no rinsing required. for items you need to hand-wash, use a few drops of dawn Ultra dish soap to wash away grease and grime.

2. caprese salad

8 ounces fresh mozzarella
2 to 3 ripe tomatoes
1 bunch basil
Extra-virgin olive oil
sea salt and black pepper, to taste


slice tomatoes thinly. Lay tomato slices on a platter, top with a basil leaf and then layer with mozzarella. drizzle with olive oil and sprinkle with salt and black pepper. serve immediately.

3. tomato and corn salad

6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
¼ cup fresh mint leaves
¼ cup fresh mixed herbs – try Italian parsley, basil, rosemary and sage
1 tablespoon olive oil
Kosher salt and fresh black pepper, to taste
3 ounces soft goat cheese, chilled and crumbled


  1. Bring a large pot of water to a boil over medium-high heat. add the corn and boil for 5 minutes. drain and let cool
  2. Meanwhile, chop the tomatoes into quarters, and scrape or squeeze out the juices and seeds. chop the seeded tomato quarters into a rough dice. pat dry with a bounty paper towel to remove any extra moisture
  3. When the corn has cooled, stand each ear up in a wide, shallow bowl and slice off the corn kernels with a sharp knife. toss the corn with the tomatoes
  4. finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. season to taste with salt and pepper, and then crumble in the goat cheese and toss gently

What are your favorite summer salads? share with us in the comments section below!


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