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A fresh tomato onion salad recipe served in a blue bowl with olive oil dressing.

TOMATO ONION SALAD

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Prep Time 10 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 4 large ripe tomatoes cut into wedges
  • 1 small red onion very thinly sliced
  • 3 tbsp Extra Virgin Olive Oil
  • 1.5 tbsp Red wine vinegar or lemon juice
  • 1/2 tsp Sea salt adjust to taste
  • 1/4 tsp Black pepper
  • Optional: 1/4 cup fresh parsley chopped

Method
 

  1. Place the tomato wedges and thinly sliced onions in a medium mixing bowl.
  2. In a small jar or bowl, whisk together the olive oil, vinegar, salt, and pepper.
  3. Pour the dressing over the vegetables.
  4. Gently toss with a spoon to ensure everything is coated.
  5. Allow the salad to rest at room temperature for 5–10 minutes before serving to let the flavors meld.

Notes

  • Tomato Selection: Use room temperature tomatoes. Refrigeration kills the enzymes that give tomatoes their aroma and creates a mealy texture.
  • The "Juice" Factor: Salt the salad and let it sit for 10 minutes before serving. This creates a natural "vinaigrette" as the salt draws out the tomato water to mix with the oil.
  • Onion Hack: If the red onion is too "hot," soak slices in ice water for 5 minutes and pat dry; this retains the crunch but removes the sharp sulfur sting.
  • Vinegar Choice: While red wine vinegar is classic, balsamic glaze adds sweetness, while lemon juice offers a brighter, citrusy Mediterranean profile.
  • Storage: This salad is best enjoyed fresh. If storing leftovers, the tomatoes will soften significantly. Use leftovers as a bruschetta topping or stir them into a pasta sauce.