This is what I call summer on a plate! With heirloom tomatoes finally in season and a heatwave on the way for 4th of July weekend, this fresh, vibrant salad couldn’t be more perfect. It’s colorful, bursting with flavor, incredibly easy to prepare, and ideal for summer picnics, backyard gatherings, or a relaxed meal outdoors.
Juicy, sweet heirloom tomatoes meet thinly sliced red onion, briny green and black olives, bright lemon, fragrant fresh basil, and creamy feta. A drizzle of rich, aged balsamic vinegar and extra-virgin olive oil brings everything together, while crunchy walnuts add the perfect finishing touch.
The secret? Let the tomatoes and red onions sit with the balsamic vinegar, olive oil, salt, and freshly cracked black pepper for a little while before adding the remaining ingredients. This allows the flavors to mingle and the tomatoes to release their delicious juices, creating a simple yet irresistible dressing.
Ingredients
- Extra-virgin olive oil
- Aged balsamic vinegar
- Salt and freshly cracked black pepper
- Ripe heirloom tomatoes, cut into wedges
- Red onion, thinly sliced
- Green and black olives, halved
- Lemon segments, with juice squeezed from the remaining lemon
- Fresh basil, thinly sliced
- Feta cheese, crumbled
- Walnuts, roughly chopped
Instructions
- Arrange the tomato wedges and sliced red onion in a large serving platter.
- Drizzle generously with olive oil and aged balsamic vinegar. Season with salt and black pepper, then gently toss and let everything rest for 10–15 minutes.
- Add the olives, lemon segments, and fresh basil. Drizzle with the freshly squeezed lemon juice.
- Finish with crumbled feta and chopped walnuts.
Serve with warm, crusty bread to soak up every last drop of that incredible tomato-balsamic dressing. 🥖
Simple ingredients, beautiful seasonal produce, and Mediterranean-inspired flavors — sometimes, the best summer meals are the simplest ones.