Vine Ripe Recipes: 3 Savoury Tomato Salads for Summer

Bring a burst of colour and flavour to your summer meals with these tasty tomato salads.

Summer is the best season for fresh produce, especially tomatoes. Their savoury taste and off-the-vine readiness means quick prep for you and big flavour for your guests. Try one of these quick and easy tomato salads for your next summer gathering!

1. Classic Tomato Salad

45 mL (3 tablespoons) olive oil
50 mL (1/4 cup) balsamic vinegar
475 mL (1 pint) grape tomatoes, rinsed and halved length-wise
50 mL (1/4 cup) loosely packed basil leaves, sliced thin
Coarse salt and freshly ground pepper, to taste


  1. Heat olive oil and half of the vinegar on low until bubbling and just beginning to reduce, about 2 minutes
  2. Toss the tomatoes with the hot liquid, sliced basil and salt and pepper to taste. Cover and allow to sit out before serving, up to 4 hours
  3. Just before serving, reduce the remaining vinegar on low, watching it bubble until it begins to reduce
  4. Toss the tomatoes in their own juices, and then drizzle the newly reduced vinegar over the mixture and toss lightly. Add a final sprinkling of coarse salt, to taste

2. Caprese Salad

225 g (8 ounces) fresh mozzarella
2-3 ripe tomatoes
1 bunch basil
Extra-virgin olive oil
Sea salt and black pepper, to taste


Slice tomatoes thinly. Lay tomato slices on a platter, top with a basil leaf, and then layer with mozzarella. Drizzle with olive oil and sprinkle with salt and black pepper. Serve immediately.

3. Tomato and Corn Salad

6 ears fresh sweet corn, shucked
4 medium tomatoes, as ripe as possible
50 mL (1/4 cup) fresh mint leaves
50 mL (1/4 cup) fresh mixed herbs – try Italian parsley, basil, rosemary and sage
15 mL (1 tablespoon) olive oil
Kosher salt and fresh black pepper, to taste
85 g (3 ounces) soft goat cheese, chilled and crumbled


  1. Bring a large pot of water to the boil over medium-high heat. Add the corn and boil for five minutes. Drain and let cool
  2. Meanwhile, chop the tomatoes in quarters, and scrape or squeeze out the juices and seeds. Chop the seeded tomato quarters into a rough dice. Pat dry with a paper towel to remove any extra moisture
  3. When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a sharp knife. Toss the corn with the tomatoes
  4. Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil. Season to taste with salt and pepper, and then crumble in the goat cheese and toss gently

What are your favourite summer salads?


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