Heirloom Tomato Salad (With Kalamata Olives & Fresh Basil) is my go to move when the tomatoes on my counter start perfuming the whole kitchen. Maybe you know the feeling too, when they are so ripe you need a low fuss plan that still feels special. This is the kind of recipe you make when it is too warm to turn on the stove and you want something bright, juicy, and a little salty. I call it my weeknight shortcut to feeling fancy. It is fast to prep, easy to love, and perfect for sharing. It also happens to be the base inspiration for my Refreshing Heirloom Tomato Salad with Kalamata Olives & Basil Bliss, which I make on repeat all summer.
Why This Salad Is My Familys Favorite Way to Use Tomatoes
I grew up eating tomato salads at the picnic table, where everything dripped down our wrists and no one cared. This version keeps that carefree spirit alive, but it is a bit more dialed in. The raw tomatoes stay the star, while olives and basil add salty lushness and a peppery snap. When you want a salad that tastes like peak summer with barely any effort, this is the one.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Refreshing Heirloom Tomato Salad with Kalamata Olives & Basil Bliss is a keeper: big on flavor with no weird tricks. Heirloom Tomato Salad (With Kalamata Olives & Fresh Basil) is my go to move when the tomatoes on my counter start perfuming the whole kitchen. Maybe…
I love it for potlucks because it holds up well and packs big flavor without a ton of ingredients. Plus, it plates up beautifully with those heirloom colors. If salads are your love language too, you can browse more ideas on my salads collection. And yes, I say it right up front because it is true: the Refreshing Heirloom Tomato Salad with Kalamata Olives & Basil Bliss is the recipe that makes tomato season feel like a little holiday at home.
Ingredients At A Glance
- 4 large or 6 medium ripe heirloom tomatoes, mixed colors if possible
- 1 teaspoon fine sea salt, plus flaky salt for finishing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or sherry vinegar
- 1 small garlic clove, finely grated or pressed, optional
- 1/2 cup pitted Kalamata olives, halved
- 1/4 small red onion, very thinly sliced, optionally soaked in water for 10 minutes
- A big handful of fresh basil leaves, torn, plus a few whole leaves for garnish
- Freshly ground black pepper
- Optional: lemon zest and a light crumble of feta for serving
Easy Directions
1. Slice the tomatoes into thick wedges or half moons. Spread them on a platter and sprinkle with a big pinch of fine sea salt. Let them rest for 10 minutes so the salt can perk up the flavor and release a little juice.
2. In a small bowl, whisk olive oil, vinegar, garlic if using, another pinch of salt, and a few cracks of pepper. You want it bold and bright. Taste and adjust until it makes you go yes.
3. Pour the dressing over the tomatoes. Add the olives and onions. Gently toss with your hands or a big spoon. Tuck torn basil throughout so every bite gets some.
4. Let the salad sit for 5 to 10 minutes to mingle. Finish with flaky salt, extra basil, a little lemon zest if you have it, and a sprinkle of feta if you like a salty pop.
Pro tip: If your tomatoes are extra juicy, you can spoon off a bit of liquid before serving or mop it up with bread. I usually choose bread. The Refreshing Heirloom Tomato Salad with Kalamata Olives & Basil Bliss truly shines when you do not overwork it. Think gentle tosses and small tweaks.
“I made this for a neighborhood cookout and had three people ask for the recipe. The olives were a surprise hit, and the basil made everything taste so fresh. Zero leftovers.”
Why it works: salting boosts tomato flavor, vinegar adds zip, and olives provide satisfying depth. Basil ties it all together. Simple and balanced.
Tomato Salad Variations
Sometimes I change this up based on what is in the fridge. If you are in a mixing mood, try one of these swaps or add ons. They keep that same juicy snap while bringing new vibes to the party.
Cheese lovers: swap feta for fresh mozzarella pearls or burrata. The creaminess plays beautifully with bright vinegar and briny olives.
Herb twist: basil is classic, but a few sprigs of mint or dill are fun. Just do not overpower the tomatoes.
Crunch factor: toss in toasted pine nuts, crushed pistachios, or buttery breadcrumbs right before serving for texture.
Heat option: a pinch of red pepper flakes or a thinly sliced fresh chili can be lovely if you like a gentle kick.
Grain up: serve the Refreshing Heirloom Tomato Salad with Kalamata Olives & Basil Bliss over cooked farro or quinoa to make it more filling. It soaks up the juices like a dream.
More plant forward ideas are always on my mind, and if you want to build a whole menu around this, check out my go to Middle Eastern chickpea salad for a protein packed side that matches the vibe.
Serving Suggestions
This salad has big summer energy and loves company. Here are easy ways to turn it into dinner or a perfect side plate.
- Lay it on grilled sourdough or garlic rubbed toast for a fast bruschetta style meal.
- Serve beside grilled chicken, shrimp, or a simple white fish. The tangy juices double as a sauce.
- Tuck it into a bowl with creamy burrata and warm bread. Add a drizzle of balsamic if you like it sweeter.
- Make a picnic spread with marinated artichokes, cured meats, and this easy antipasto salad for a no cook feast.
- For a vegetarian dinner, spoon over warm farro and add roasted chickpeas for crunch.
When friends come over, I plate the Refreshing Heirloom Tomato Salad with Kalamata Olives & Basil Bliss on a wide platter, then set out forks and small plates so everyone can help themselves. It turns a simple side into a centerpiece.
Proper Storage
Tomato salads are best the day they are made. The acid and salt pull moisture from the tomatoes, which tastes great but softens them over time.
Here is how I make the most of leftovers. If I know I will have extra, I keep the tomatoes, onions, and olives prepped in one container and the dressing in another. Combine right before serving. Leftovers that are already dressed will keep in the fridge for up to 24 hours. They will be softer but still tasty. I often turn them into a quick pasta with a handful of arugula and a shower of parmesan.
Make Ahead Tips
Prep the tomatoes and onion in the morning, but do not add salt or dressing yet. Pick and wash your basil, then wrap it gently in a slightly damp paper towel and tuck into a container so it stays vibrant. Dress and tear in the basil right before you eat for the brightest flavor. If you need to transport the salad, line the bottom of the container with a few paper towels to catch extra juices, then remove them just before serving.
More Summery Salad Recipes
If tomatoes are stealing your heart right now, I get it. Warm weather salads keep me happy at lunch and calm during busy weeknights. Here are a few feel good favorites to round out a backyard table.
For a colorful dish with a Southern twist, try this lively black eyed pea salad. It is bright, protein packed, and pairs well with grilled mains.
Craving something with a bit of creamy richness to balance your platter next to the Refreshing Heirloom Tomato Salad with Kalamata Olives & Basil Bliss? My chicken avocado pasta salad is a meal prep hero and picnic friendly too.
Common Questions
What tomatoes work best? Ripe heirlooms are ideal for flavor and texture. If you cannot find them, use the ripest vine tomatoes or a mix of cherry tomatoes for sweetness.
Can I skip the onions? Yes. They add bite, but the salad is excellent without them. If you want a softer flavor, soak sliced onion in cold water for 10 minutes then pat dry.
What if my tomatoes are mealy? Try roasting them briefly or switch to cherry tomatoes. Or add more acid in the dressing to boost brightness.
How far in advance can I make it? You can slice the tomatoes and mix the dressing a few hours ahead, but toss everything together right before serving for best texture.
Do I need to pit the olives? I recommend pitted olives for easy eating. Halved Kalamatas are perfect for even distribution in every bite.
Ready To Dive Into Tomato Bliss
So there you have it, my go to Refreshing Heirloom Tomato Salad with Kalamata Olives & Basil Bliss that hits all the notes juicy, salty, herby, and simple. If you want to compare styles or need more inspiration, this take on Heirloom Tomato Salad (With Kalamata Olives & Fresh Basil) is a smart resource, and I also love the sunny ideas in Tomato Salad with Corn and Kalamata Olives. However you spin it, the heart of the dish is ripe tomatoes, good olive oil, and fresh basil. Give it a try this week and let the season speak for itself. I hope it brings you the same table joy it brings my family. 
Refreshing Heirloom Tomato Salad
Ingredients
Method
- Slice the tomatoes into thick wedges or half moons. Spread them on a platter and sprinkle with a big pinch of fine sea salt. Let them rest for 10 minutes to perk up the flavor and release a little juice.
- In a small bowl, whisk together the olive oil, vinegar, garlic (if using), another pinch of salt, and a few cracks of pepper. Adjust seasoning to taste.
- Pour the dressing over the tomatoes. Add the olives and onions. Gently toss to combine and tuck torn basil throughout.
- Let the salad sit for 5 to 10 minutes to mingle. Finish with flaky salt, extra basil, lemon zest, and feta if desired.
