12 Simple Tomato Sides Ready in Three Steps or Less
Fresh tomatoes shine brightest when prepared simply and served alongside your favorite meals. These easy tomato side dishes celebrate summer’s best produce without complicated techniques.
Each recipe takes just minutes to prepare and transforms ordinary tomatoes into something special for any dinner table.
01. Cherry Tomato Caprese with Basil Dressing
Sweet cherry tomatoes paired with creamy mozzarella and fresh basil dressing. This colorful salad brings classic Italian flavors to your table in minutes.
Ingredients: 2 pounds mixed cherry tomatoes, 8 ounces fresh mozzarella balls, ¼ cup fresh basil leaves, 3 tablespoons olive oil, 2 tablespoons white balsamic vinegar, 1 clove garlic, salt and pepper to taste.
How To Make Cherry Tomato Caprese with Basil Dressing
1. Slice cherry tomatoes in half and arrange on a large serving platter with mozzarella balls scattered throughout. I like to use different colored tomatoes for the most beautiful presentation.
2. Blend basil leaves, olive oil, balsamic vinegar, and garlic in a food processor until smooth and bright green. Season the dressing with salt and pepper to taste, adjusting vinegar for desired tanginess.
3. Drizzle the basil dressing generously over tomatoes and mozzarella just before serving. Let the salad sit for 5 minutes to allow flavors to meld together perfectly.
02. Stuffed Portobello Mushrooms with Caprese
Meaty portobello caps filled with fresh tomatoes, mozzarella, and basil. These satisfying mushrooms make an elegant vegetarian main or impressive side dish.
Ingredients: 4 large portobello mushroom caps, 2 large tomatoes, 8 ounces fresh mozzarella, ¼ cup fresh basil leaves, 3 tablespoons olive oil, 2 tablespoons balsamic glaze, salt and pepper to taste.
How To Make Stuffed Portobello Mushrooms with Caprese
1. Remove stems from mushrooms and scrape out dark gills with a spoon. Brush caps with olive oil and season with salt and pepper, then place gill-side up on a baking sheet.
2. Slice tomatoes and mozzarella into ¼-inch thick rounds. Layer alternating slices of tomato and cheese inside each mushroom cap, overlapping slightly for the best presentation.
3. Bake at 400°F for 15-18 minutes until mushrooms are tender and cheese is melted and golden. Top with fresh basil leaves and drizzle with balsamic glaze before serving immediately.
03. Garlic Marinated Fresh Tomatoes
Ripe summer tomatoes soaked in garlicky olive oil and vinegar marinade. This simple preparation lets the natural tomato flavors shine through beautifully.
Ingredients: 3 pounds mixed ripe tomatoes, ¼ cup olive oil, 3 tablespoons red wine vinegar, 4 cloves garlic, ¼ cup grated Parmesan cheese, 2 tablespoons fresh parsley, salt and pepper to taste.
How To Make Garlic Marinated Fresh Tomatoes
1. Cut tomatoes into wedges or thick slices, depending on size and variety. Arrange in a shallow dish where they can lay in a single layer for even marinating.
2. Whisk together olive oil, vinegar, and minced garlic in a small bowl. Pour this mixture over the tomatoes and toss gently to coat all pieces evenly.
3. Let tomatoes marinate at room temperature for 30 minutes, turning once halfway through. Sprinkle with Parmesan cheese and chopped parsley just before serving for the freshest flavor.
04. Mediterranean Greek Potato Salad
Tender potatoes tossed with tomatoes, feta, and olives in white wine vinaigrette. This healthy potato salad brings sunny Greek flavors to any gathering.
Ingredients: 2 pounds small red potatoes, 1 pint cherry tomatoes, ½ cup kalamata olives, 4 ounces feta cheese, ¼ cup white wine vinegar, ⅓ cup olive oil, 1 teaspoon dried oregano, salt and pepper to taste.
How To Make Mediterranean Greek Potato Salad
1. Boil whole potatoes with skins on in salted water until fork-tender, about 15-20 minutes. Drain well and let cool slightly before cutting into bite-sized pieces.
2. Whisk together olive oil, vinegar, oregano, salt, and pepper to create the dressing. Toss warm potatoes with half the dressing while they’re still warm to absorb maximum flavor.
3. Add halved cherry tomatoes, sliced olives, and crumbled feta to the potatoes. Drizzle with remaining dressing and toss gently, being careful not to break up the tender potatoes too much.
05. Summer Watermelon Avocado Tomato Salad
Refreshing combination of sweet watermelon, creamy avocado, and juicy tomatoes. This colorful salad screams summer with every bite and cooling flavor.
Ingredients: 3 cups cubed watermelon, 2 large tomatoes, 2 ripe avocados, ¼ cup red onion, 2 tablespoons lime juice, 2 tablespoons olive oil, 2 tablespoons fresh mint, salt and pepper to taste.
How To Make Summer Watermelon Avocado Tomato Salad
1. Cut watermelon into 1-inch cubes and tomatoes into similar-sized wedges. Dice avocados just before serving to prevent browning and maintain the best texture.
2. Thinly slice red onion and soak in cold water for 10 minutes to mellow the sharp flavor. Drain well and pat dry with paper towels.
3. Combine watermelon, tomatoes, avocados, and drained onion in a large bowl. Whisk lime juice with olive oil, then toss with fruit mixture. Add chopped mint and season with salt and pepper just before serving.
06. Creamy Sun-Dried Tomato Skillet Dip
Rich and creamy dip loaded with sun-dried tomatoes and roasted peppers. This warm appetizer cooks and serves in the same skillet for easy entertaining.
Ingredients: 8 ounces cream cheese, ½ cup mayonnaise, ½ cup sun-dried tomatoes in oil, ½ cup roasted red peppers, ¼ cup grated Parmesan, 2 cloves garlic, 2 tablespoons fresh basil, salt and pepper to taste.
How To Make Creamy Sun-Dried Tomato Skillet Dip
1. Soften cream cheese to room temperature for easier mixing. Chop sun-dried tomatoes and roasted peppers into small pieces, reserving some oil from the tomatoes for extra flavor.
2. Mix cream cheese, mayonnaise, Parmesan, and minced garlic in a cast iron skillet until smooth. Fold in chopped tomatoes and peppers, seasoning with salt and pepper.
3. Bake at 375°F for 15-20 minutes until hot and bubbly around the edges. Top with fresh basil and serve immediately with crackers, toasted bread, or fresh vegetables for dipping.
07. Easy Sheet Pan Ratatouille
Classic French vegetable stew made simple on sheet pans. Roasted vegetables develop deep flavors while tangy goat cheese adds creamy richness.
Ingredients: 1 large eggplant, 2 zucchini, 1 bell pepper, 1 onion, 1 pint cherry tomatoes, 4 ounces goat cheese, ¼ cup olive oil, 2 tablespoons balsamic glaze, 2 teaspoons herbs de Provence, salt and pepper to taste.
How To Make Easy Sheet Pan Ratatouille
1. Cut eggplant, zucchini, bell pepper, and onion into 1-inch pieces. Toss with olive oil, herbs de Provence, salt, and pepper on a large sheet pan.
2. Place cherry tomatoes on a separate smaller sheet pan to prevent them from steaming the other vegetables. Drizzle tomatoes lightly with olive oil and season with salt.
3. Roast both pans at 425°F for 25-30 minutes until vegetables are tender and lightly charred. Combine all roasted vegetables, crumble goat cheese on top, and drizzle with balsamic glaze before serving.
08. Hasselback Tomato Caprese Creation
Whole tomatoes sliced hasselback-style and stuffed with mozzarella and basil. This creative presentation elevates simple caprese salad into something truly special.
Ingredients: 4 large beefsteak tomatoes, 8 ounces fresh mozzarella, 16 fresh basil leaves, 3 tablespoons balsamic glaze, 2 tablespoons olive oil, coarse sea salt and cracked pepper to taste.
How To Make Hasselback Tomato Caprese Creation
1. Place each tomato between two wooden spoons to prevent cutting all the way through. Make cuts every ¼-inch from top to bottom, leaving the bottom intact.
2. Slice mozzarella into thin pieces that will fit into the tomato cuts. Gently open each cut and insert a slice of cheese and a basil leaf, alternating throughout each tomato.
3. Drizzle tomatoes with olive oil and season with sea salt and pepper. Let sit for 10 minutes, then drizzle with balsamic glaze just before serving for the most attractive presentation.
09. Crunchy Cucumber Radish Tomato Chopped Salad
Crisp vegetables tossed in creamy dressing for perfect crunch. This refreshing chopped salad brings cooling flavors and satisfying texture to any meal.
Ingredients: 2 large cucumbers, 1 bunch radishes, 1 pint cherry tomatoes, ½ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon white wine vinegar, 2 tablespoons fresh dill, salt and pepper to taste.
How To Make Crunchy Cucumber Radish Tomato Chopped Salad
1. Dice cucumbers, radishes, and tomatoes into uniform ½-inch pieces for the best texture and appearance. Pat vegetables dry with paper towels to prevent watery dressing.
2. Whisk together sour cream, mayonnaise, vinegar, and chopped fresh dill until smooth. Season the creamy dressing with salt and pepper to taste.
3. Combine all diced vegetables in a large bowl and toss with the creamy dressing until evenly coated. Chill for 30 minutes before serving to let flavors develop and vegetables crisp up.
10. Classic French Ratatouille
Traditional French vegetable stew with thinly sliced vegetables arranged beautifully. This elegant presentation transforms rustic ingredients into restaurant-worthy presentation.
Ingredients: 1 large eggplant, 2 zucchini, 2 yellow squash, 4 Roma tomatoes, 1 onion, 3 cloves garlic, ¼ cup olive oil, 2 tablespoons red wine vinegar, 2 teaspoons fresh thyme, salt and pepper to taste.
How To Make Classic French Ratatouille
1. Slice eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick rounds using a mandoline or sharp knife for uniform thickness and even cooking.
2. Sauté diced onion and minced garlic in olive oil in a cast iron pan until softened and fragrant. Season this base layer with thyme, salt, and pepper.
3. Arrange vegetable slices in overlapping circles over the onion base, alternating colors for visual appeal. Drizzle with olive oil and bake at 375°F for 40-45 minutes until tender.
4. Finish with a splash of red wine vinegar and fresh thyme leaves just before serving to brighten all the rich, concentrated flavors from the slow roasting process.
11. Grilled Summer Vegetable Medley
Fresh summer squash, onions, and tomatoes grilled to perfection with herbs. This simple side dish celebrates the season’s best produce with smoky grilled flavors.
Ingredients: 2 yellow squash, 2 zucchini, 1 large sweet onion, 1 pint cherry tomatoes, ¼ cup olive oil, 2 tablespoons fresh herbs, 3 cloves garlic, salt and pepper to taste.
How To Make Grilled Summer Vegetable Medley
1. Slice squash and zucchini lengthwise into ½-inch thick planks. Cut onion into thick rings and keep cherry tomatoes whole for even grilling.
2. Mix olive oil with minced garlic and chopped fresh herbs like basil, oregano, or thyme. Brush this mixture generously over all vegetables and season with salt and pepper.
3. Grill vegetables over medium-high heat, turning once. Cook squash and onions for 4-5 minutes per side, and tomatoes for 2-3 minutes until lightly charred and tender throughout.
12. Southern Succotash with Crispy Bacon
Traditional Southern succotash loaded with corn, okra, tomatoes, and smoky bacon. This hearty side dish brings comfort food flavors and satisfying textures together perfectly.
Ingredients: 6 slices bacon, 2 cups fresh corn kernels, 1 cup sliced okra, 2 large tomatoes, 1 onion, 1 bell pepper, 2 tablespoons butter, 1 teaspoon paprika, salt and pepper to taste.
How To Make Southern Succotash with Crispy Bacon
1. Cook bacon in a large skillet until crispy, then remove and chop into pieces. Reserve 2 tablespoons of bacon fat in the pan for cooking the vegetables.
2. Sauté diced onion and bell pepper in the bacon fat until softened, about 5 minutes. Add sliced okra and cook for 3-4 minutes until it starts to brown lightly.
3. Add corn kernels and diced tomatoes to the skillet with paprika, salt, and pepper. Cook for 5-6 minutes until corn is tender and tomatoes release their juices.
4. Stir in butter and crispy bacon pieces just before serving. Taste and adjust seasoning as needed for the perfect balance of smoky, sweet, and savory flavors.
Final Thoughts
These simple tomato sides prove that the best dishes often require the least fuss. Fresh ingredients and basic techniques create memorable flavors every time.
Keep these recipes handy for quick weeknight dinners or special occasions when you want something delicious without the stress.
