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Simple Tomato Salad

by Stephanie

I was hesitant to share this recipe with you all since it’s not exactly made in the microwave, but sometimes you just want something fresh and healthy to eat.  This salad so simple to make with just basic ingredients.  You don’t need anything special to whip it up.  It’s easy to do in a dorm room or hotel room.  You’ll just love it when you’re craving something healthy. 

A full plate of a simple tomato salad with balsamic vinegar, oil, and basil.

Sometimes you just crave a salad or fresh vegetables.  I remember living in the dorm and dreading the walk to the dining hall. But, I was also sick of heating up a can of soup or spaghetti O’s in the microwave, too.

This is a salad you’ll think about wanting to eat until you just can’t take it anymore, and you go buy the ingredients and whip it up.  

I recommend using campari tomatoes or luna tomatoes to make these salad amazing.  Campari tomatoes are usually sold on the vine and are smaller than regular tomatoes.  They are very sweet, and that is part of what makes this dish so darn tasty.  Luna tomatoes are similar in size and sweetness, but they usually just come in a clam shell pack near the cherry and grape tomatoes. 

This recipe will yield about 2 good servings. It’s such a low calorie meal, you could totally eat both servings at once.  My daughter likes to eat one, and then stores the second serving to take with her to lunch the next day.  It’s just the perfect amount for one person.  

Simple Tomato Salad
Prep Time: 5 minutes
Total Time: 5 minutes

This is a simple tomato salad you can whip up. It's best eaten when it's made for a delicious little lunch.


  • 6 campari tomatoes
  • 1 tablespoons oil
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon minced garlic
  • 3 basil leaves, torn or julienned
  • dash of salt


  1. Thinly slice the tomatoes.
  2. Tear the basil into small pieces.
  3. Add the oil and vinegar.
  4. Add the garlic.
  5. Add a dash of salt and mix it all together.
  6. Serve immediately.


I would not recommend making this salad ahead of time. I think it's best served as soon as you make it, or chilling it for just 30 minutes to an hour before eating.

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