Tomato and Onion Salad

Tomato and onion salad is a remarkably simple recipe that looks absolutely stunning on a serving platter. To make delicious use of your garden tomato abundance, whip up this fancy-looking salad to serve as a side, appetizer, or anything in between. 

Be sure to set aside a few unripe tomatoes to make this easy fried green tomato recipe!

A fancy white bowl with chopped tomato and onion salad with a fork in it, surrounded by whole tomatoes.

This fresh and easy tomato and onion salad is marinated with a quick homemade dressing with fresh herbs giving it a delicious summer flavor. I like to serve this at any cookout or barbeque, alongside burgers or chicken. 

If you need a fresh appetizer to share, this salad fits the bill for that too! Use up your tomatoes that all seem to be ripe at once. Beefsteak, Roma, or any combination of varieties all make for a tasty salad.

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Tomato Onion Salad Recipe

This recipe is so simple and quick to whip up, you’ll be making it in your regular rotation as long as your tomatoes are producing!

A shallow white bowl filled with whole tomatoes, surrounded by smaller bowls of ingredients and a whole onion.

Ingredients

Tomatoes — You can use any variety of tomatoes for this salad, but juicy slicing tomatoes with lots of flavor will make this recipe shine.

Olive oil — Use a good quality extra virgin olive oil. The recipe doesn’t call for much, but the flavor of the oil will shine through.

Balsamic vinegar — Traditional balsamic vinegar hails from the town of Modena in Italy. The process of making it is complex but nets a mild and sweet flavor. 

Garlic — Finely chopped garlic adds that spicy zing we all love so much. 

Oregano — This flavorful herb is enjoyed fresh or dried because of its pungent and powerful peppery flavor. I recommend dried oregano in this recipe, but if you prefer fresh just increase the amount to taste.

Parsley Fresh parsley is more than decorative, it adds a delicious flavor pairing to the tomatoes in this recipe. 

Basil — Here’s where you’re going to want to use your garden fresh basil. Chop it into small pieces.

Onion — You can use any kind of bulb onion you have on hand — white, yellow, or red onion. 

Chili flakes — Without making it crazy hot, chili flakes add just enough heat to make our mouths happy in this tomato and onion salad. 

Making the Salad

First, either slice the tomatoes or cut them into bite-sized wedges, depending on the type of tomato you’re using. 

Sliced tomatoes on a white surface, with a couple of whole tomatoes to the top.

Arrange the tomatoes on a serving platter and sprinkle the chopped onions on top. 

Next, make the marinade. Whisk together the olive oil, balsamic vinegar, oregano, chili flakes, chopped basil, parsley, garlic, and salt.

A clear bowl with the marinade ingredients being stirred with a spoon, with fresh herbs and tomatoes in the background.

Pour the marinade over the tomatoes and onions evenly and let it sit for at least an hour for the tomatoes to absorb it. If you want to marinate the vegetables overnight, keep them in the refrigerator. 

A fancy white bowl with feathered gold edges, with tomato and onion salad, and a spoon drizzling the marinade on top.

Once it is ready, top it with freshly ground salt and pepper, and enjoy the fresh summer flavor!   

Measurements for Easy Salad Making

The measurements of the vegetables and fresh herbs in this recipe don’t need to be exact. You can always add more or less based on what you have available, love, or don’t like so much. It’s up to you! 

This fresh salad is so simple and easy to make your own. Trust me on the balsamic though, and don’t go without it! 

How to Store Tomato and Onion Salad

Store leftover tomato salad in an airtight container in the refrigerator. Depending on how ripe the tomatoes are, they will last 2-3 days. 

Really ripe tomatoes can get soggy fairly quickly. If you use tomatoes just before their super juicy turning point, try to eat them up on the first day. 

A close up side view of tomato salad in a fancy white bowl with chopped tomatoes, red onions, and fresh parsley. White words on top read tomato salad.

A fancy white bowl with chopped tomato and onion salad with a fork in it, surrounded by whole tomatoes.

Tomato and Onion Salad

Tomato and onion salad is a remarkably simple recipe that looks stunning on a serving platter and makes use of your ripe garden tomatoes. 
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 5 cups
Author: Kris Bordessa

Ingredients

  • 3 large tomatoes
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic finely chopped
  • 1 teaspoon dried oregano
  • 1 handful finely chopped parsley
  • 4 large leaves fresh basil finely chopped
  • 2 tablespoons onion chopped
  • ½ teaspoon chili flakes
  • Salt and black pepper to taste

Instructions

  • Cut tomatoes into bite-sized pieces or slices that are ¼ inches thick. Arrange the tomatoes on a serving platter and add the chopped onions.
    3 large tomatoes, 2 tablespoons onion chopped
  • Whisk together the olive oil, vinegar, oregano, chili flakes, chopped basil, parsley, garlic, and salt, and make the dressing.
    3 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, 3 cloves garlic finely chopped, 1 teaspoon dried oregano, 1 handful finely chopped parsley, 4 large leaves fresh basil, ½ teaspoon chili flakes
  • Pour the marinade evenly over the tomatoes. Let it sit for at least an hour so that the tomatoes can absorb the marinade.
  • Garnish with fresh ground pepper when ready to serve.
    Salt and black pepper to taste

Notes

  • If you don't have balsamic vinegar on hand red wine vinegar or seasoned rice vinegar will work, though the dressing won't be quite the same.
  • To make this a main dish salad for two, add some fresh mozzarella balls to the salad!

Nutrition

Calories: 103kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1064IU | Vitamin C: 17mg | Calcium: 25mg | Iron: 1mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

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