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This easy Lettuce and Tomato Salad Recipe is made with vine-ripened tomatoes, crisp romaine lettuce, and sliced red onions, and drizzled with my favorite homemade red wine vinaigrette. Ready in less than 10 minutes!
Fresh Tomato Salad Recipe
A life without bright, juicy, naturally sweet tomatoes is a dull one if you ask me. Since learning to love tomatoes sometime in my late teens, tomatoes have dominated my kitchen. As the shining star of many of my most popular (and favorite) recipes, it’s fair to say that I enjoy this ruby red (orange, yellow, green, or even purple) fruit daily.
One of my favorite ways to highlight fresh tomatoes is by showcasing them in fresh, vibrant salads—like the one I’m sharing today, and others, like this tomato basil salad or classic caprese salad with fresh mozzarella.
This lettuce tomato salad is dressed in a homemade red wine vinaigrette (because it’s my favorite) and is finished with lots of freshly cracked black pepper. So simple, yet incredibly delicious.
How to Make a Tomato Salad
The first step in making this bright summer salad is to make the yummy vinaigrette (unless you prefer to use your favorite store-bought vinaigrette or use something else). This homemade Italian dressing, this easy Dijon vinaigrette, or this Champagne vinaigrette would also taste great on this salad. To make my very favorite red wine vinaigrette you’re going to need:
- Olive oil
- Fresh lemon juice
- Red wine vinegar
- Maple syrup
- Garlic cloves
- Salt and Black pepper
Add the listed amounts (in the recipe card below) of each ingredient into a small container and whisk well to combine. Season, to taste. Some of you may like additional red wine vinegar, while others may prefer more maple syrup. Everyone is a little different, so adjust it to your own taste.
Once the vinaigrette is prepared (yes, it can be prepared ahead of time and stored in the refrigerator for up to a week), let’s combine the salad ingredients in a large mixing bowl. Here you’ll find just three ingredients,
- Tomatoes
- Lettuce
- Red onion
But that doesn’t mean you can’t add in other ingredients like feta cheese, parmesan cheese, and avocado. Actually, I highly recommend avocado if you’ve got one.
Finally, just before serving, drizzle the salad with half of your prepared vinaigrette. There’s no need to go crazy here. It’s always better to start with less and add more if needed. Once the vinaigrette has been added, it’s best to enjoy right away. Sadly, soggy lettuce doesn’t make for great leftovers.
Serving Ideas
This fresh lettuce and tomato salad is the perfect side dish for so many meals—it’s crisp, light, and incredibly versatile.
- Ready in just 15 minutes, these juicy, pan-seared Garlic Butter Pork Chops are rich with garlicky flavor and make a perfect weeknight pairing.
- Bursting with Mediterranean flavors, this Marinated Greek Chicken is a natural complement to this fresh tomato salad and simple vinaigrette.
- Whether grilled or pan-seared, these Garlic and Herb Lamb Chops bring bold, savory flavors that elevate a humble salad into a dinner-worthy dish.
- Tender, juicy, and quick to cook, these Garlic Butter Steak Bites add a hearty touch to your plate and pair beautifully with fresh greens. Kids love ’em too!
- Oven-baked with crispy skin and juicy meat, these Baked Chicken Thighs are a delicious and effortless protein to serve alongside your salad.
Easy Lettuce Tomato Salad Recipe
Ingredients
For the Red Wine Vinaigrette
- ¼ cup extra virgin olive oil
- 1 lemon, juiced
- ¼ cup red wine vinegar
- 2 tablespoon maple syrup, (optional)
- 2 cloves garlic, minced
- salt + black pepper, to taste
For the Salad
- 4-5 large ripe tomatoes, washed, dried, and sliced
- 2 cups lettuce, I used romaine lettuce, feel free to use butter lettuce or any type of mixed green
- ½ small red onion, thinly sliced
Instructions
- Prepare the vinaigrette. Combine all ingredients for the dressing in a small jar and shake well to combine. Season to taste (I like my vinaigrette to be somewhat strong in vinegar flavor. If you prefer a sweeter vinaigrette, you may wish to add additional maple syrup).
- Combine salad ingredients. In a large bowl gently combine the chopped romaine lettuce, sliced red onion, and sliced tomatoes.
- Toss and serve. Drizzle the salad with half of your prepared vinaigrette and gently toss to combine. Add additional vinaigrette, if desired. Best served immediately.
Notes
- As long as they’re ripe and fresh, this salad is delicious with any type of tomato: cherry tomatoes, heirloom tomato, garden tomatoes, etc.
- Feel free to swap the red wine vinegar for balsamic vinegar.
- Add some fresh herbs like fresh basil leaves, oregano, or thyme.
- The vinaigrette can be prepared up to one-week ahead of time. Keep stored in a sealed jar or container in the refrigerator and shake well before each use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Salad Recipes,
For more incredible salad recipes, check out these vibrant, flavor-packed recipes perfect for any occasion.
- For something cool and refreshing, this Cucumber Salad Recipe is light, tangy, and perfect when the weather starts to heat up.
- You can’t go wrong with a classic Greek Salad, packed with tomatoes, cucumbers, red onion, olives, and creamy feta.
- This crisp and colorful House Salad Recipe is a restaurant-style favorite that’s easy to throw together at home.
- The Cherry Tomato Salad bursts with juicy sweetness and is tossed in a simple, herby vinaigrette.
- Zesty and bold, this Italian Salad is loaded with fresh veggies, pepperoncini, olives, and Parmesan for the ultimate side.
A huge Italian supermarkets just opened here and the varieties of tomatoes they stock takes this lovely salad to a whole new level. I am especially fond of the Marinda variety from volcanic slope is Sicily. They are often called Sicilian winter tomatoes. The proximity to the sea of the vines give them a natural saltiness and the volcanic soil gives the added flavour. In a simple salad like yours they take it to another level. You can use them green or red with equally good results. The red ones cook to a delicious sauce the green ones sadly just give a very sour sauce.
Thanks James, I have never heard into Marinda or Sicilian Winter tomatoes, and now I have to try them ๐
So simple and yummy!