Juicy Tomato Garlic Salad: Bursting with ripe tomatoes, fresh garlic, and zesty herbs. Ready in 10 minutes for a healthy, gluten-free summer side dish!
Tomato Garlic Salad is the unsung hero of summer tables—bright, bold, and ridiculously easy. This no-cook wonder dances between a refreshing sidekick for grilled mains and a standalone star at potlucks. Forget boring greens; we’re tossing ruby-red tomatoes with punchy garlic, fragrant basil, and a tangy dressing that’ll make your taste buds tango. Ready to make magic? Let’s dive in!
What Makes This Tomato Garlic Salad Special?
While most recipes stop at "tomatoes + garlic," ours packs layers of flavor and flexibility. Here’s why you’ll crave it:
- 10-Minute Wonder: Chop, whisk, toss—done! Perfect for chaotic weeknights.
- No Sad Sogginess: Our vinegar trick (see Pro Tips!) keeps tomatoes perky for hours.
- Dietary Ninja: Naturally vegan, gluten-free, and low-carb. Add feta for keto!
- Summer’s BFF: Uses garden-fresh or farmers’ market tomatoes—no fancy produce needed.
Ingredient Notes
Quality ingredients = flavor fireworks! Here’s the lowdown:
- Tomatoes: Roma or cherry tomatoes work best. Avoid beefsteaks (too watery).
- Garlic: Freshly minced is non-negotiable. Pre-minced jars lack zing!
- Olive Oil: Extra-virgin only. It’s the silky backbone of the dressing.
- Fresh Herbs: Basil or parsley. Dried herbs? Hard pass—they turn gritty.
- Red Wine Vinegar: Swap with balsamic for sweeter notes, or lemon juice for brightness.
How To Make Tomato Garlic Salad
- Step 1: Prep Tomatoes: Halve cherry tomatoes (or dice Romas). Toss with 1 teaspoon salt and drain in a colander 5 minutes. This prevents a watery pool at the bowl’s bottom!
- Step 2: Whisk Dressing: In a bowl, whisk 3 minced garlic cloves, 3 tablespoon olive oil, 2 tablespoon red wine vinegar, 1 teaspoon honey, salt, and pepper. Embrace the garlic breath—it’s worth it.
- Step 3: Combine & Rest: Gently fold tomatoes and ¼ cup torn basil into the dressing. Let sit 10 minutes
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Pro Tips
- Garlic Hack: Rub the bowl with a cut garlic clove before mixing for extra oomph!
- Herb Love: Add mint or oregano for Greek vibes.
- Heat Warning: Using 4+ garlic cloves? Roast half first to mellow the bite.
Storage & Reheating
This salad shines brightest fresh, but leftovers can party on:
- Fridge: Store airtight for 1–2 days. Tomatoes soften slightly but still taste great.
- No Reheating Needed: Serve chilled—it’s a cold salad, friends!
- Revive It: Stir in extra herbs before serving. Never freeze—tomatoes turn to mush.
Variations & Substitutions
Mix it up! This salad is a blank canvas:
- Protein Boost: Add chickpeas, grilled shrimp, or quick marinated tofu.
- Cheesy Twist: Crumble feta (vegan? Use almond feta!) or shaved parmesan.
- Spice It Up: Toss in sliced jalapeños or red pepper flakes.
- Cucumber Crunch: Add diced cucumbers for extra refreshment.
This isn’t just another tomato salad—it’s a vibrant, garlicky hug in a bowl. With zero cooking, 10-minute prep, and endless riffs (hello, feta and shrimp!), it’s the ultimate summer side. Serve it with crusty bread, pile it on avocado toast, or devour it straight from the bowl. Trust us, your BBQ spread just leveled up.
FAQ
Can I make this ahead?
Yes! Prep dressing and chop tomatoes separately. Combine 30 minutes before serving.
Is it keto-friendly?
Absolutely! Skip honey (use ½ teaspoon stevia) and add olives or avocado.
My garlic tastes too sharp. Help!
Soak minced garlic in vinegar for 5 minutes before whisking with oil. It tames the heat!
Can I use canned tomatoes?
Please don’t. Fresh only—canned ones lack texture and sweetness.
Tomato Garlic Salad
Ingredients
- 5-6 medium ripe tomatoes preferably beefsteak or heirloom
- 2 large garlic cloves freshly pressed
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh dill finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Wash the tomatoes thoroughly and pat them dry with paper towels
- Cut the tomatoes into evenly sized chunks, about 1-inch pieces, and place in a large bowl
- In a separate small bowl, combine the sour cream and mayonnaise
- Press the garlic cloves directly into the sour cream mixture using a garlic press
- Whisk the dressing ingredients together until smooth and well combined
- Add the chopped fresh dill to the dressing and stir to incorporate
- Pour the creamy garlic dressing over the tomato chunks
- Season with salt and freshly ground black pepper to taste
- Using a large spoon, gently fold the ingredients together to avoid crushing the tomatoes
- For best flavor, refrigerate for 15-30 minutes before serving
Notes
- Choose the right tomatoes: Select firm, ripe tomatoes that aren't too soft to maintain their shape in the salad
- Garlic preparation: Always use fresh garlic cloves and a garlic press for the smoothest texture in the dressing
- Make it lighter: Substitute Greek yogurt for some or all of the sour cream for a tangier, lower-fat option
- Herb variations: Fresh basil, parsley, or chives can be used instead of or in addition to the dill
- Vegetable add-ins: For extra crunch and flavor, consider adding cucumber chunks, thinly sliced red onion, or diced bell peppers
- Serving tip: This salad is best enjoyed fresh, as the salt will draw moisture from the tomatoes over time
