5 Tomato Salads You’ll Want to Make All Summer

Grill-Roasted Tomatoes Topped with Cheese and Herbs

Think of this dish—heirloom tomatoes, basil leaves and warm mozzarella made oozy on the grill—as a caprese salad 2.0. Once you’ve followed the recipe once, try mixing things up with different cheeses and herbs, like feta and fresh oregano or grated Jack and cilantro.

Heirloom Tomato, Cucumber and Celery Salad

Here, Armenian cucumbers, celery hearts, anchovies and dried oregano create an intriguing (and dairy-free) flavor profile for a tomato salad. The integrity of the ingredients—especially the tomatoes—is everything, so make sure you get your hands on the ripest, juiciest heirloom beefsteak tomatoes you can find.

Farmers’ Market Salad with Tomato-Basil Vinaigrette

Spiralizers are all-too-often overlooked when it comes to salads, but the long, vermicelli-like strands they create add dimension to otherwise ordinary salads. To enhance the tomato-basil vinaigrette in this farmers’ market salad, garnish the plate with crispy garlic chips.

Tomato and Mozzarella Salad with Pesto

When you’re looking to use up leftover pesto in your fridge, this side salad (which can be made into a main course with the addition of grilled meat and cooled grains) is an easy go-to.

Bread Salad with Charred Tomatoes, Cucumber & Olives

Panzanella, or Tuscan bread salad, is a fantastic way to make the most of sweet tomatoes; the day-old bread absorbs all of the tomato’s flavorful juices. In this version, kalamata olives offer a pungent, bitter and salty quality to foil smoky-sweet charred tomatoes, crisp cucumbers and crusty bread cubes.