17 Tomato Salad Recipes

Cherish juicy, peak-season tomatoes with these delicious salad recipes.

As far as we're concerned, peak-season tomatoes fresh from the farmers market are practically destined for the salad bowl. Don't mistake our enthusiasm as a dismissal of other tomato-savoring stratagems: We certainly appreciate a well-made BLT, and of course the best, ripest heirlooms are perfect for eating out of hand (preferably with a bowl of flaky salt nearby). Still, celebrating tomato season with a steady rotation of salads is our go-to game plan.

The recipes in this collection run the gamut, from hearty bread and grain ensembles, like Samin Nosrat's Tomato, Basil, and Cucumber Panzanella and the popular Israeli Couscous and Tomato Salad, plus more tomato-focused preparations like Green Tomatoes with Pistachio Relish and Dan Kluger's superlative Tomatoes with Herbs and Almond Vinaigrette. Regardless of how many times you are tempted to load up on ripe tomatoes while the getting is good, we have a wealth of salad options to help you savor every last fruit.

Peach, Tomato, and Feta Salad with Candied Jalape?o Dressing

Tangy, sweet tomatoes and peaches are one of our favorite combinations for late summer eating. Here, they star in a salad atop a bed of peppery arugula and basil. The salad gets even more zip with a sweet-spicy vinaigrette made with candied jalape?os or pepper jam. The feta and sliced onion scattered on top add more contrast and flavor, and the final sprinkle of za'atar lends this salad an extra level of texture.

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Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette

This panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, pairs oven-toasted sourdough croutons with juicy ripe tomatoes, raw red onion, and crisp cucumbers. Grated tomato adds a gentle acidity and chunky texture to the vinaigrette, helping it cling to every bite. Staggering the addition of vinaigrette, vegetables, and croutons similarly protects their crunch, and also helps season the salad properly, allowing salt, acid, and oil to be added in stages, as needed. This panzanella is ultimately a deceptively simple salad, one that makes the most of beautiful ingredients and a little time.

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Heirloom Tomato Salad with Pickled Ramp Vinaigrette

This simple salad is all about perfect, in-season produce like onion-y ramps and juicy heirloom tomatoes. It sits well and makes a great potluck or barbecue side salad.

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Summer Tomato Salad with Jicama and Avocado

Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves.

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Tomatoes with Herbs and Almond Vinaigrette

A 2012 F&W Best New Chef for his work at New York's ABC Kitchen, Dan Kluger contributed this marvelous recipe that we named one of our 40 best in 2018. Kluger begins by toasting chopped almonds in olive oil until crisp and golden. Then, instead of discarding that fragrant oil, he whisks in grated garlic, vinegar, lime juice, and a bit of sugar for a phenomenal dressing. Topped with red onion, jalape?o, mint, and basil, this dish is a total summer showstopper.

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Tomato Salad with Crispy Shallots

When Fanny Singer makes this salad, she remembers her mom, Alice Waters, taking her to spend the Japanese New Year with the Chinos, a San Diego farm family that has been growing heirloom tomatoes for Berkeley's Chez Panisse for a long time. Fanny's twist on the restaurant recipe is to add shallots treated two ways: marinated in vinegar and fried to make a rich, salty garnish.

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Turkish Tomato Salad with Fresh Herbs

Pomegranate molasses, which is a syrup made by boiling pomegranate juice with sugar and lemon juice, is a staple of Turkish cooking. It lends intense fruity and tangy flavors to this tomato, scallion, and herb salad. Serve lots of bread for mopping up the wonderful tart dressing.

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Fresh Tomato and Caper Salad

When guests sit down to the dinner table, Moroccan hosts often set out small salads to eat with bread or on their own. Paula Wolfert found this salad in Essaouira, along the Atlantic coast. She says it's rare to see capers in Moroccan salads, even though the country is one of the world's leading suppliers.

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Israeli Couscous and Tomato Salad with Arugula Pesto

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.

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Grilled Tomato Salad with Mozzarella and Unagi Sauce

Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.

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Heirloom Tomato and Nectarine Salad with Whipped Feta

In this dish, feta cheese is whipped into a delicious savory cream and served beneath beautiful slices of summer heirlooms and nectarines.

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Tomato Salad with Red Onion, Dill, & Feta

Chef and television personality Michael Symon says this salad is a nod to his mother and Greek heritage. In addition to dill, a common herb in Greek cuisine, Symon adds plenty of mint and basil.

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Tomato-and-Peach Salad with Crisp Tofu

Chef Hugh Acheson combines sweet, salty, spicy, and tangy flavors in this exceptional summer tomato salad, tossing peaches, pickled serranos, and crisp tofu together with a zippy ginger-lime dressing.

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Juicy Steak-and-Tomato Salad

This summery salad from Justin Chapple is quick and easy to pull together and a total crowd-pleaser. It’s ideal served with his Grilled and Chilled Beef, but any leftover steak will be delicious here.

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Green Tomatoes with Pistachio Relish

For this simple salad, James Syhabout, chef-owner of Oakland's Commis and Hawker Fare, tops slices of ripe Green Zebra tomatoes with a tangy, spicy relish made by pickling shallots, capers, pistachios, and pink peppercorns overnight in Champagne vinegar and olive oil.

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Heirloom Tomato Salad with Anchovy Vinaigrette

This warm, garlicky anchovy dressing is fantastic with an assortment of juicy, peak-season tomatoes. To finish the dish, Amelia O’Reilly and Nico Monday top it with tangy pickled shallots and an oozy, soft-boiled egg.

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Beefsteak Tomato and Burrata Salad with Olive Streusel

We love the crunchy, savory kalamata olive streusel that tops this salad from Bryan and Michael Voltaggio. The dressing is equally inventive: a pomodoro sauce is simmered with kombu seaweed and dried shiitake mushrooms, which infuses it with savory flavor. The sauce is then strained, chilled, spooned onto the plate, and topped with sliced beefsteak tomatoes, burrata, olive streussel, and herbs. A drizzle of good olive oil lends a little richness and brings all of the ingredients together.

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