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Close up of tomato salad garnished with red onion and parsley

Recipe for Tomato Salad

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What sets this Tomato Salad Recipe apart from the rest is my mom’s Cumin Dressing. Warm, earthy flavors in this delectable sauce provide a perfect contrast to – and amp up the flavor of – sweet, seasonably fresh tomatoes.

  • Prep Time: 15 mins
  • Marinating Time: 60 mins
  • Cook Time: 0 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free



Cumin Dressing

  • 1/4 cup fresh lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon turmeric
  • 1/3 cup extra virgin olive oil

Tomato Salad

  • 6 ripe medium tomatoes, preferably garden fresh or from a farmer’s market
  • 1 cup pitted Kalamata olives, sliced in quarters or slivers
  • 1/4 medium red onion, thinly sliced – see Note
  • Fresh Italian (flat leaf) parsley, for garnish
  • Fresh ground pepper


Cumin Dressing

  1. In a small jar with a fitted lid, whisk together lemon juice, sugar, salt, cumin and turmeric.
  2. Slowly whisk in olive oil until well blended.
  3. Cover and set aside for at least 30 minutes to allow the flavors to blend.

Tomato and Kalamata Olive Salad

  1. Slice tomatoes into 1/2-inch pieces; cut larger slices into 6 triangular pieces, smaller slices into 4 pieces.
  2. Arrange on a large plate or serving platter, along with olives. Top with onion slices.
  3. Drizzle dressing over all; let marinate for 1 to 2 hours.

Just before serving, garnish with parsley (whole leaves or chopped) and fresh ground pepper.


Make ahead: Cumin Dressing can be prepared up to 3 days ahead, stored in the refrigerator. Bring to room temperature before using.

  • Author: Lee Clayton Roper
  • Category: Side salads, make ahead
  • Method: no cook
  • Cuisine: American