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Balsamic tomatoes

Fresh Balsamic Tomato Salad

Summer Sebastian
This simple balsamic tomato salad recipe comes together in less than 10 minutes for a quick yet delicious side dish that’s a step above your ordinary garden salad. Whole food, plant-based, vegan, and oil-free.
Prep Time 7 mins
Total Time 7 mins
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 36 kcal


  • 2 pints cherry or grape tomatoes
  • 3 Tbsp. balsamic vinegar
  • 1/8 tsp. fine sea salt


  • Wash the tomatoes and cut them in half.
  • Add the tomatoes, balsamic vinegar, and sea salt to a medium mixing bowl. Toss to coat well, making sure the salt is evenly distributed.
  • Serve at room temperature or cold.


Any tomato variety will do well with this recipe, but the smaller tomatoes such as cherry, grape, and yellow pear look especially pretty in a serving bowl.
You can add a few leaves of basil or spinach to this recipe for a pop of green. Just thinly slice the leaves chiffonade style to get pretty ribbons that taste as good as they look. Chives also look nice without overpowering the flavor of the vinegar.
The calorie count for this recipe is approximate and should only be used for informational purposes.
Keyword plant-based, quick, salad, vegan