For a salad that celebrates the best flavors of the season, you can’t do any better than this Tomato Salad with Goat Cheese and quick-pickled red onion. This simple summer side is perfect for grill-outs, potlucks, and other summer entertaining.
There's a reason why tomato salads are so popular. They're wholesome, delicious, and easy to make.
This goat cheese tomato salad is the perfect easy summer side.
You can adapt the recipe by adding different herbs or vegetables.
You only need simple ingredients and a few minutes of hands-on time. So why not give it a try?
Ingredients for Making Tomato Goat Cheese Salad
- Onion: I recommend using red onion in this recipe, but a sweet one would also work. Just make sure to slice it thinly.
- Red Wine Vinegar: This will add acidity and brightness to the salad.
- Honey: A touch of sweetness helps to balance out the flavors.
- Sea Salt and Black Pepper: Season to taste.
- Crushed Red Pepper: This is optional, but I like a little heat in my tomato salad with pickled red onion.
- Tomatoes: I used fresh tomatoes that I cut into wedges, but you could also use cherry tomatoes or diced tomatoes. You could also slice the tomatoes rather than cut them into wedges.
- Goat Cheese: Crumbled goat cheese is a delicious addition to this salad, but feel free to use feta or blue cheese if you prefer. Use your favorite nut cheese or omit it to make this salad vegan.
- Dijon Mustard: This adds a nice zing to the dressing.
- Olive Oil: Use the best quality you can.
Tips & Tricks
- Try to cut your tomatoes somewhat evenly. I like to cut them into wedges, but you could also slice them.
- This salad is best when made with vine-ripened tomatoes or heirloom tomatoes, but feel free to use whatever type of tomatoes you have on hand.
- To avoid a watery salad, drain the tomatoes before adding them to the rest of the ingredients.
- Season the salad to taste with salt and pepper. I also like to add a touch of crushed red pepper for a bit of heat.
- Feel free to switch up the dressing using balsamic vinegar or another type of vinegar instead of the red wine vinegar.
Looking for comfort food? This gnocchi carbonara recipe is fabulous.
It's also delicious as a topping for crusty bread or as part of a summertime charcuterie board or antipasto platter.
If you're looking for a light lunch or dinner, this salad would be great served with a hard-boiled egg on top.
Frequently Asked Questions
Yes, you can make it ahead of time. Just be sure to add the dressing right before serving so that the salad doesn't get soggy.
Since tomatoes get mealy when refrigerated, I don't recommend making this more than 12 hours before serving.
Yes, this salad is naturally gluten-free.
Yes, you can make this salad vegan by omitting the goat cheese.
Yes, this salad is keto-friendly if you omit the honey from the dressing. Just remember that onions and tomatoes are naturally higher in carbs than a lot of produce, so this salad should be enjoyed in moderation.
You can dice them, slice them, or cut them into wedges.
Tools Needed to Make Easy Tomato Salad
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- Mixing Bowls
This salad is best served the day it is made because tomatoes get mushy when refrigerated.
If you would like to store it, it will keep for up to three days in a sealed container in the refrigerator.
How to Make Tomato and Goat Cheese Salad
First, start by slicing the onion thinly and placing them in a bowl.
Then, add the vinegar, honey, salt, and pepper to a saucepan and bring it to a boil.
Pour the mixture over the onions and allow them to sit for at least 30 minutes.
Next, drain the vinegar mixture, reserving 3 tablespoons for the dressing in a small bowl.
Then, add the tomatoes and pickled onions to a bowl and toss them together.
To make the dressing, combine the reserved vinegar, mustard, salt, pepper, and olive oil in a blender. Process until smooth, and then pour over the salad. Toss to coat.
Top with crumbled goat cheese and fresh basil if desired. Serve immediately or let sit at room temperature for two hours for the flavors to meld.
Tomato Salad with Goat Cheese
- 1 red onion sliced thin
- ½ cup red wine vinegar
- 1 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- Pinch crushed red pepper
- 2 pounds tomatoes cut into wedges
- 2 oz goat cheese crumbled (optional)
- 2 teaspoons Dijon Mustard
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- ¼ cup extra virgin olive oil
- Place onions in a bowl.
- Bring vinegar, honey, sea salt, pepper and red pepper to a boil. Pour over onions and allow to sit for at least 30 minutes.
- Drain vinegar, reserving 3 tablespoons for dressing. Place onions and tomatoes in a bowl and toss together. Make dressing by combining reserved vinegar, mustard, sea salt, pepper and olive oil in a blender. Process until smooth and then pour over onions and tomatoes. Top with goat cheese and serve at room temperature.