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, to more tomato-focused preparations like Beefsteak Tomato and Onion Salad and Dan Kluger’s superlative Tomatoes with Herbs and Almond Vinaigrette. Regardless of how many times you’re 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.
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Watermelon and Tomato Salad with Sesame-Miso Dressing
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Japanese flavors permeate this seasonal salad showcasing the duo of watermelon and heirloom tomatoes. The fruit is tossed in a dressing made from toasted sesame seeds, rice vinegar, and white miso; soy sauce and ichimi togarashi are used to season the crunchy puffed rice topping.
Caprese Salad
Matt Taylor-Gross
Caprese salad is supremely simple, but its flavor hinges on the quality of its ingredients, including ripe, juicy peak-season tomatoes and verdant basil. Paired with fresh mozzarella and a drizzle of extra-virgin olive oil, the combination is even more delicious when nestled in a bed of peppery arugula.
Beefsteak Tomato and Onion Salad
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
It doesn’t get much quicker than this easy summer side that joins thick slices of beefsteak tomatoes with sweet onion and torn flat-leaf parsley in a savory dressing made from steak sauce.
Tomato and Cucumber Salad with Fish Sauce Vinaigrette
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This punchy salad from Cường Phạm features peak-season tomatoes, corn, and cucumbers — all dressed with a gingery fish sauce vinaigrette.
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. Instead of dry-roasting almonds for his salad, Kluger toasts them in olive oil until they’re crisp and golden, then uses the richly flavored oil to make a tangy vinaigrette for summer’s sweetest and juiciest tomatoes.
Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette
This panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, belongs on every summer table. It turns simple seasonal ingredients — juicy tomatoes, crisp cucumbers, and fresh basil — into a dish that just begs to be made repeatedly until the summer ends.
Summer Tomato Salad with Jicama and Avocado
Juicy tomatoes, crunchy cucumbers, and crisp jicama form the base of this summery salad recipe from Traci des Jardins. It comes together in just 15 minutes and features an irresistible lime dressing accented by a shower of cilantro.
Peach, Tomato, and Feta Salad with Candied Jalapeño Dressing
Juicy tomatoes and peaches star in a salad atop a bed of peppery arugula and basil, all dressed in a sweet-spicy vinaigrette made with candied jalapeños or pepper jam. It comes together in 15 minutes and is an impressive side at any picnic or barbecue.
Beefsteak Tomato and Burrata Salad with Olive Streusel
Abby Hocking
We love the crunchy, savory kalamata olive streusel that tops this sliced tomato salad from chefs and brothers Bryan and Michael Voltaggio. The dressing is equally inventive: A pomodoro sauce is simmered with kombu seaweed and dried shiitake mushrooms before it’s strained, chilled, and spooned onto the plate.
Raspberry, Orange, and Tomato Salad with Honey-Mirin Vinaigrette
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
This gorgeous summer salad is dressed with an umami-packed vinaigrette. Peppery radishes add textural contrast and flavor to the combination of juicy tomatoes and raspberries.
Heirloom Tomato Salad with Pickled Ramp Vinaigrette
Suzanne Tracht pairs gorgeous heirloom tomatoes with cherry tomatoes, sweet Maui onions, leafy herbs, and pickled ramps for the ultimate summer salad, ingeniously using the pickled ramp brine to make a simple yet special dressing.
Tomato and Mango Salad with Nuoc Cham Vinaigrette
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This flavor-packed take on a Caprese salad from food stylist Kari Young features juicy heirloom tomatoes, sweet mango, creamy mozzarella cheese, tart lime juice, spicy serrano chiles, and an umami-forward nuoc cham vinaigrette.
Tomato Salad with Crispy Shallots
James Baigrie
Fanny Singer riffs on a tomato salad that her mom, Alice Waters, serves at Chez Panisse, adding both marinated and fried shallots to the mix for tang plus a salty crunch. Use an assortment of the season’s best tomatoes — you’ll need three and a half pounds for a salad that serves six.
Israeli Couscous and Tomato Salad with Arugula Pesto
Bright, peppery arugula pesto is a vibrant way to dress this simple, sturdy summer salad of couscous and tomatoes. Garnish with extra arugula before serving.
Tomato Salad with Coconut Dressing
Jose Mandojana
Gregory Gourdet layers fresh heirloom tomatoes and roasted cherry tomatoes with pickled stone fruit, berries, and tender mixed herbs, then drizzles on a spicy, tart coconut dressing for this vibrant summer must-make dish.
Fresh Tomato and Caper Salad
Cookbook author Paula Wolfert re-creates a salad she encountered in Essaouira, Morocco, matching peeled, seeded, and diced tomatoes with celery, red onion, green bell pepper, and preserved lemon with tangy, briny capers.
Heirloom Tomato and Nectarine Salad with Whipped Feta
Sarah Bolla
Creamy whipped feta is the luscious foundation for this easy salad of sliced summer heirloom tomatoes and nectarines. The fruit is topped with crunchy marcona almonds, drizzled with olive oil, and garnished with fresh herbs and flaky sea salt.
Tomato Salad with Red Onion, Dill & Feta
Chris Court
Chef and television personality Michael Symon includes a trio of fresh herbs — dill, mint, and basil — in this tomato-based salad, an homage to both his mother and his Greek heritage.
Tomato-and-Peach Salad with Crisp Tofu
Con Poulos
Chef Hugh Acheson’s unlikely combination of sliced heirloom tomatoes, crispy fried tofu, sweet peach wedges, and pickled serranos is tied together with a zippy ginger-lime dressing for a salad that’s greater than the sum of its parts.
Juicy Steak-and-Tomato Salad
A pound of cooked, chilled steak is cut into strips and joined with mixed tomatoes and avocado in a Champagne vinaigrette for Justin Chapple’s hearty summer salad.
Green Tomatoes with Pistachio Relish
Anna Williams
For this simple salad, James Syhabout, James Beard Award-winning chef-owner of Oakland’s Commis, 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.
Heirloom Tomato Salad with Anchovy Vinaigrette
Christina Holmes
“Although we call it an anchovy vinaigrette,” says chef Amelia O’Reilly, “we like to keep the vinegar and anchovies separate until they’re on the plate; otherwise, the anchovies taste pickled.” The dressing is a great way to add savory accents to summer’s sweetest, juiciest tomatoes.
