This fresh and vibrant Gremolata Topped Tomato Salad is made with ripe tomatoes, basil, parsley, lemon zest, and a vinaigrette. This easy Mediterranean-inspired salad is perfect for summer gatherings, barbecues, and light lunches. Get the recipe below.
There is nothing quite like the flavour of ripe, juicy tomatoes at their peak. We grow our own every summer so I'm always looking for ways to use them. This Gremolata Topped Tomato Salad celebrates simple, fresh ingredients and transforms them into an elegant side dish bursting with Mediterranean flavours.
The combination of sweet tomatoes, fragrant basil, and a zesty parsley gremolata creates a refreshing salad that is perfect as a BBQ side dish or part of a picnic. A drizzle of extra virgin olive oil and a splash of red wine vinegar enhance the natural sweetness of the tomatoes while adding depth and brightness.
Best of all, this tomato salad is incredibly quick to prepare. With just a handful of fresh ingredients, you'll have a colourful and delicious dish on the table in minutes.
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Ingredients
Add the following to your shopping list to make sure you have everything you need:
- Tomatoes
- Extra virgin olive oil
- Red wine vinegar
- Salt
- Fresh parsley
- Lemon
- Fresh basil
Substitutions
- Red wine vinegar: Substitute with balsamic vinegar, white wine vinegar, or lemon juice.
- Parsley: Fresh mint or coriander can be used for a different flavour profile.
- Basil: Try fresh oregano or thyme if basil isn't available.
- Extra virgin olive oil: Use avocado oil for a milder taste.
Overview of the steps
- Slice or wedge the tomatoes and arrange on a serving platter.
- Whisk together olive oil, red wine vinegar, and salt.
- Drizzle the dressing over the tomatoes.
- Scatter the basil leaves over the salad.
- Mix the parsley and lemon zest together to create the gremolata.
- Sprinkle the gremolata over the salad just before serving.
- Serve.
Hint: Use room-temperature tomatoes rather than refrigerated ones. Room-temperature tomatoes have a sweeter flavour and a much better texture.
Equipment
- Sharp knife
- Chopping board
- Small mixing bowl
- Citrus zester or fine grater
- Serving platter
Storage
This salad is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
Allow the salad to come back to room temperature before serving for the best flavour.
Top tip
Choose the ripest tomatoes you can find. Since tomatoes are the star ingredient, their quality will have the biggest impact on the final dish.
If you don't grow your own, I can highly recommend tomatoes from the Isle of Wight Tomato Company. They are my go-to supplier when I don't have my own.
Frequently asked questions
Gremolata is a traditional Italian garnish typically made from fresh parsley and lemon zest. This simplified version highlights the freshness of the herbs and citrus.
Heirloom, vine-ripened, or mixed heritage tomatoes provide the best flavour and visual appeal.
Absolutely. Finely minced garlic can be added for a more traditional gremolata flavour.
The recipe
Gremolata Topped Tomato Salad
Equipment
- Sharp knife
- chopping board
- small mixing bowl
- Citrus zester or fine grater
- serving platter
Ingredients
- 800 g tomatoes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon sea salt
- 2 tablespoons fresh parsley finely chopped
- 1 lemon zest only
- 1 handful fresh basil leaves
Instructions
- Wash and slice the tomatoes into thick slices or wedges. Arrange them on a serving platter.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and salt.
- Combine the chopped parsley and lemon zest in a separate bowl.
- Drizzle the dressing evenly over the tomatoes. Scatter over the torn basil leaves.
- Sprinkle the parsley and lemon zest mixture over the top just before serving.
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