Best Summer Tomato and Basil Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A sun-ripened medley of juicy tomatoes and fresh basil, dressed in a simple olive oil and lemon vinaigrette that makes every bite taste like a summer garden. This mediterranean-inspired salads ready in about 15 minutes pairs heirloom tomatoes, chopped fresh basil, extra-virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs heirloom tomatoes
• 1/4 cup chopped fresh basil
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/4 cup shaved Parmesan cheese

Instructions

1. Step 1: Slice 2 lbs heirloom tomatoes into 1/2-inch thick wedges, arranging them in a shallow bowl.
2. Step 2: Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp red wine vinegar, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper in a small bowl until emulsified.
3. Step 3: Drizzle the dressing evenly over the tomatoes, then gently toss with 1/4 cup chopped fresh basil until all pieces are coated.
4. Step 4: Sprinkle 1/4 cup shaved Parmesan cheese over the top, letting it melt slightly from the tomatoes' warmth.
5. Step 5: Let rest for 10 minutes to allow flavors to meld, then serve chilled as a refreshing starter or side.