This post may contain affiliate links. Please read our disclosure policy.

Simple Heirloom Tomato Medley Salad – quick to make, perfect for summer.

Tomato Medley Salad

This colorful heirloom tomato salad is super easy to make and you can pair it with anything or enjoy it on its own. It is full of nutrients and antioxidants. The dressing is very simple to make, you don’t even need a different bowl to prepare it.

I used colorful heirloom tomatoes,I got at Costco and they brought to the salad extra color and flavor. The variety of colors and sizes arranged in the salad bowl looks amazing.

Heirloom tomatoes have become very popular in recent years. They are non hybrid tomatoes and lack generic mutation, which gives tomatoes a beautiful red color, while sacrificing taste. They are grown for variety of reasons like historical interest and access to wider varieties. They also have shorter held live and are less resistant to diseases.

Tomatoes and basil go well together and you can also add some chopped onion. Balsamic vinegar adds extra sweetness.

Did you know that  tomatoes are fruits, not vegetables? Anyway I love them in my salads.

Just cut your tomatoes, arrange them in a bowl. Add olive oil, salt, pepper and balsamic vinegar. Gently stir and add basil. Let salad sit for 5 minutes. Tomatoes will release some of its juice, which makes the dressing more flavorful.

Tomato Medley
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Simple Tomato Medley Salad

By Lyubomira L
Simple tomato salad, using colorful tomato medley. Just add some basil, olive oil, balsamic vinegar, salt and pepper. It is delicious and you can pair it with anything.
Prep: 5 minutes
Total: 5 minutes
Servings: 2


  • 1 lb (500 gr) tomato medley mix
  • 10 basil leaves
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp ground black pepper


  • Cut medley tomatoes in half. Place in a bowl.
  • Add salt and pepper and gently stir. Add olive oil and balsamic vinegar. Place basil leaves on top.
  • Serve immediately or you can refrigerate for 1 day.


Calories: 180kcal, Carbohydrates: 11g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Sodium: 1178mg, Potassium: 555mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1995IU, Vitamin C: 31.1mg, Calcium: 23mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Italian
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.