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Garden Tomato Salad With Capers

This is one of the easiest summer salads to make. We love the beautiful colors of fresh tomatoes paired with fresh basil and the sweet and salty flavors from the pantry .

Garden Tomato Salad with Heirloom Tomatoes

This is  a  salad  that we  make  during  summer  when fresh tomatoes are plenty. During the peak of summer indoor cooking  is  kept  to a minimum. The abundance of fresh produce and an outdoor grill is all that you need to make a lovely meal in no time at all.  A salad like  this will take  only 5  minutes  to  make.

It is so easy that even the kids can assemble it. Let the little guys and girls have some fun other than being glued to the screens.

Summer’s  bounty comes  together in  this  salad.  Fresh  colorful produce  needs  little  or  no  enhancements.   This  is  not  the  only summer  tomato  salad  I make, but  when you get  as gorgeous produce as these colorful tomatoes you  would  rather  let  these  speak for  themselves.

Ideally I  would  like  to  have  the  freshest  of  fresh  tomatoes  for  this   as  in  just  plucked  from the  yard or  bought   from the   farm stand.  But  when I came  across  these  heirloom beauties  at the store  I could  not  resist.   There   was  a  bunch fresh  basil  nearby as  well.   The  colors  were  absolutely irresistible.

If  you  have a  basil plant  in the  back yard  or on the porch  this is the  time  to   run to it  and  get a  few  leaves. I have one  indoors  for  the  winter , but  it  is  not  doing  so well this  year.   So had  to resort  to this bunch is  from  store ..

These  were  so  beautiful  I wanted  to keep the look  intact as  much as  possible .  Just  slice them  into  discs  and   half  the  work is  done ?

Normally  this  would  have  been  a   recipe  for  Caprese  salad  but  there  are times  when I prefer  to have a non dairy option . And  this  was  one  of  those ..

Heirloom Tomatoes

See the  beautiful  color  contrast . When something   looks  so pretty do not  go messing  around  with it. Trust  me  when  I say this –   nature  has  much more experience in  this  department.

You need  ripe  but  firm  tomatoes  for  this  recipe.   If  the  tomatoes   are  over  ripe  use  them to make a   sauce or   soup  not  in a  salad.

The  good  thing  about  this  dish is  that  it  is  perfect  for a  backyard  barbeque  or  a  potluck .  You can  slice  the  tomatoes  and   mix  the  dressing   a  few hours  in  advance, but  I would   assemble  it    just  before serving.


I made  these   with  heirloom tomatoes , but  any firm  sweet  tomatoes   will work  great  here.  Beef stake , roma   take  your  pick.  The  key to getting  it right  lies in  fresh ingredients – use  extra  virgin  olive  oil and   good  balsamic  vinegar.  You could  substitute  red  wine  vinegar  or  avocado  oil  if you like , but  no refined oils  please.

The  dressing is a  simple  vinaigrette of  olive  oil and  balsamic  vinegar  with a  touch   of  garlic.  Adjust  these  to  your  preference.  I  like to   sprinkle  a   some  capers  on  top  for  an added  burst of  flavor.  

Garden Tomato Salad with Heirloom Tomatoes

Use   these  tomatoes  in your  burger   and   see  the   difference .  I for  one  can  just  have these  between  two  slices  of  bread  or  pita  bread  and  call it  a  meal  – but  that  is  just me.

So here is  how  to make  these pretty garden  tomato basil  salad.

Garden Tomato Salad made with sliced colorful heirloom tomatoes on a plate

Garden Tomato Basil Salad

By Syama
A 5  minute  salad  made  with  fresh  tomatoes  and  basil leaves. 
0 from 0 votes
Prep Time 5 mins
Course Salad
Cuisine American
Servings 4


  • 3 – 4 Tomatoes  Medium to Large
  • 1/4   cup Fresh basil Leaves
  • 2 Tsp Capers Nonpareil in brine
  • 1 clove Garlic Finely Minced
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Extra virgin olive oil
  • Salt
  • Fresh Ground Pepper


  • Slice  the  tomatoes  into  ¼ inch thick  discs.
  • Mince  or   grate the  garlic  finely.  Add to a small mixing  bowl. Mix together with balsamic vinegar and olive oil. Season with salt and pepper. Taste and  adjust.
  • Arrange  the  tomatoes on a  serving  plate.  Roughly tear  the   basil  leaves  and  scatter over  the  tomatoes.
  • Before  serving  pour  the  dressing  over  the  tomatoes, and sprinkle  the   capers on  top.


  • Use  as   much or  as  less   vinaigrette as  needed .  Refrigerate any leftover  and  use  within 3  days. 

Important: Values are only estimates. Actuals vary depending on ingredients and serving size.

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