This Parsley and Tomato Salad is full of vibrant, fresh flavor and the perfect way to use summer tomatoes. It’s a quick salad that’s a fantastic component of an easy dinner or simple meal prep.

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Reasons You’ll Love This Recipe:

It’s SO fresh and flavorful! I use fresh tomatoes from my garden in the summertime, and well – it just tastes like summer!
The most high-maintenance part of this recipe is chopping, especially the tomatoes. But you can use a veggie chopper if you’d prefer, or just leave tiny cherry tomatoes whole, if that works for you!
This little tomato salad is surprisingly versatile! You can swap in/ out different acids and different herbs – get creative based on what you like and have on hand!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

Tomatoes – I like to use cherry or grape tomatoes in this salad, that I’ve quartered. I love a smaller bite! You can also dice roma, heirloom, or other tomatoes, too.
Parsley – fresh, flat leaf Italian parsley is chopped and adds a ton of vibrant flavor and antioxidants.
Red Onion – this adds a little crunch and slight contrast of flavor. If you don’t like raw onions, you can try soaking them in cold water for 10 minutes (takes the “sting” out), or just skip entirely!
Extra Virgin Olive Oil – this adds healthy omega-3 fatty acids, as well as aids the absorption of fat-soluble vitamins. I recommend using the best quality/ most flavorful olive oil you have. With such few, simple ingredients, every ingredient matters!
Red Wine Vinegar – this adds a little acidity without overpowering the salad. If you prefer to use lemon juice or balsamic vinegar instead, you can!
Seasonings – since the fresh vegetables and herbs add so much flavor, I kept it simple with a little salt and pepper.

How to Make Tomato Parsley Salad

For complete instructions, please check out the recipe card at the bottom of this post.

ingredients in a bowl for parsley and tomato salad

Once all of your produce and herbs are chopped, add them to a medium-sized bowl. Add the olive oil, red wine vinegar, and seasonings, then gently toss to combine.

Tips and Variations

Use different tomatoes. I love cherry or grape tomatoes in this salad, but I’ve also made it and loved it with diced roma and heirloom tomatoes.
Strain the tomatoes. If your tomatoes are looking exceptionally juicy, strain some of the excess juice and seeds away before adding the tomatoes to the salad.
Switch up the herbs. Now of course, with this being a parsley and tomato salad, I’m team parsley here! But use what you like or have available, or a combination! Fresh parsley, basil, mint, dill, chives — it’s all delicious here.
Swap the acid. Red wine vinegar is a nice neutral acid, but you can use other options instead. Try fresh lemon juice, balsamic vinegar, or white wine vinegar.

parsley and tomato salad in a stone bowl

Storage & Meal Prep Tips

This salad stores great in the fridge in an airtight container for up to four days. All you have to do is give it a quick stir and serve when you’re ready to enjoy it!

I also love to use this parsley and tomato salad as part of meal preps. Most recently, I’ve enjoyed it in a Mediterranean meatball bowl of sorts, alongside my turkey feta meatballs and cucumber orzo salad.

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