Easy Fresh Tomato Salad with Aged Balsamic Dressing

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One of my all-time favorite ways to celebrate the king of the garden is with this easy fresh tomato salad. This simple tomato salad recipe is loaded with juicy tomatoes, fresh herbs, and a sprinkle of kosher salt, all brought together with a simple yet divine extra-virgin olive oil and aged balsamic vinegar dressing. It’s the perfect summer salad and comes together in minutes, making it a great side dish for any summer meal.

I’ll be honest—I haven’t kept up with a full-fledged garden in a while. These days, I stick to pots of herbs and a few fresh garden tomatoes. That’s plenty for me right now. Plus, my sister June has a summer garden that could make Martha Stewart jealous. Whenever I need fresh produce, I just pop over to June’s place. Having a sister with a green thumb close by is a blessing!

Tomatoes are my absolute favorite garden vegetable. There’s something about a ripe tomato that just screams summer. The taste of vine-ripened, fresh summer tomatoes right out of the garden is unmatched, and don’t even get me started on the smell of the tomato vine stems. It’s like bottled nostalgia for me.

My top pick for tomatoes? The heirloom Cherokee Purple. This isn’t just any tomato—it’s a slice of heirloom heaven, a love letter from the past delivered fresh to your plate. Let’s dive into why these beauties are so special.

A Glimpse into History

The Cherokee Purple isn’t just a tomato; it’s a story, a piece of living history passed down through generations. Legend has it that the Cherokee tribe cultivated these tomatoes over a century ago. They’re not just growing plants; they’re nurturing a legacy, a connection to the land and the past. Biting into one of these sweet tomatoes is like taking a delicious bite out of history.

A Sight to Behold

Now, let’s talk about the look of this beauty. The Cherokee Purple isn’t your perfectly round, bright red tomato. No, it’s a little more rugged, a little more real. Its dusky, deep purple hue might seem unusual at first, but one look and you’ll realize it’s the kind of imperfection that perfection strives for. The green shoulders and the dark, almost bruise-like coloration hint at the robust, fresh flavor waiting inside.

The Flavor Explosion

Cutting into a Cherokee Purple is like unveiling a treasure. The flesh is a rich, dark crimson. The taste? Where do I even begin? Imagine the perfect balance of sweetness and acidity, with a hint of smokiness that gives it an almost savory depth. This is the tomato that makes you want to grab a pinch of kosher salt and just eat it straight up, no fancy recipes required. It’s that good.

But, I have been known to lay a few thick slices of these juicy tomatoes on a slice of toasted crusty bread, with a smear of mayo, a sprinkle of sea salt and fresh ground black pepper, and maybe a few fresh basil leaves. Divine.

Growing Your Own Slice of Heaven

If you’ve got a patch of dirt and a bit of patience, growing Cherokee Purples can be one of the most rewarding gardening experiences. They thrive in warm climates, making them perfect for our Texan gardens. They love the sun, and with a little TLC, they’ll reward you with a bounty of those precious fruits.

Start with a good heirloom seed source, like Baker Creek Heirloom Seeds. I’ve been out to their Fall harvest festival in Mansfield, Missouri, and it was absolutely amazing. I highly recommend making a trip and planning it around one of their festivals.

Plant these purple beauties after the last frost, and watch them grow. They’re a bit like us Texans—resilient and hearty, loving the heat but appreciating a good drink of water now and then. Support them with sturdy stakes because they grow big and heavy. And when they’re ready to harvest, usually about 80-90 days, they’ll let you know with their tell-tale color and slight give when gently squeezed.

So next time you’re at the local farmers market or tending to your own backyard crop, keep an eye out for these purple gems. They might not be the prettiest at first glance, but remember, it’s the inside that counts. They're perfect for a fresh salad like this one.

Back to the Fresh Tomato Salad

Now, I get carried away talking about tomatoes, but let's get back to this salad. The bright colors and delicious flavors truly capture the essence of summer. I love how versatile this recipe is and how you can easily make it your own.

Today’s version is simple and easy, but you can build on it for additional flavors. Feel free to add some chopped kalamata olives, crumbled feta or parmesan shavings, or capers on top. But always use the best vine-ripe tomatoes you can find. Beefsteak tomatoes or a variety of heirloom tomatoes work great here.

Enjoy your tomato salad, and may your summer be as bright and refreshing as this dish! This is truly one of my favorite summer salads, perfect for a summer dinner or any meal during the summer months. So, next time you find yourself with a surplus of tomatoes, remember this simple salad and enjoy the best flavor of fresh garden tomatoes.

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How to Make Fresh Tomato Salad

• Prepare the Tomatoes: Dice large tomatoes into chunks or slice cherry or pear tomatoes in halves.
• Make the Dressing: In a medium bowl, combine balsamic vinegar, sea salt, and fresh cracked pepper. Slowly whisk in the extra virgin olive oil until well combined.
• Combine Ingredients: In a large bowl, toss the prepared tomatoes with fresh basil.
• Add the Dressing: Drizzle the balsamic dressing over the tomatoes and basil, and toss lightly to combine.
• Serve: Pour the salad into a serving dish. Sprinkle additional basil on top if desired.
• Let it Sit (Optional): For best flavor, let the salad sit at room temperature for about 30 minutes before serving. Toss lightly again before serving.

Serving Suggestions

Here are a few dishes that a great served with this refreshing tomato salad:

• Simply Grilled Wild Sockeye Salmon
• Easy BBQ Grilled Shrimp Skewers
• Easy Baja Style Fried Fish Tacos
• Pan Roasted Chicken with Lemon and Fresh Herbs

Can this be eaten at room temperature? 

Absolutely. It’s perfect for picnics or summer parties since it won’t spoil if left out for a few hours.

Can I use canned tomatoes for this recipe? 

Nope. Fresh is best here.

Instead of grape/cherry tomatoes, can I use large tomatoes or beefsteak tomatoes? 

Yes! Just dice it up into bite-sized pieces and toss it in.

How long will this keep? 

In the fridge, it can keep for two to three days in an airtight container. At room temperature it’s good for several hours.

More Summertime Salad Recipes

• Strawberry Watermelon Salad with Honey-Lime Vinaigrette
• Classic Homemade Caesar Salad
• Green Salad with Mandarine Oranges & Candied Almonds
• Spring Greens with Pears, Sugared Walnuts & Gorgonzola

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