Tomato Onion Salad Recipe

Ash Tyrrell

Tomato Onion Salad Recipe

I made this tomato onion salad last weekend when my garden tomatoes were finally ripe, and I could not stop eating it straight from the bowl. It only takes a handful of ingredients, but the flavor is bold, tangy, and completely refreshing. I love that I can throw it together in ten minutes flat, whether I am prepping for a backyard cookout or just want a quick lunch.

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Total Time 10

Servings: 4

Ingredients Method Notes

Ingredients

Ripe tomatoes 4 medium, cut into wedges – choose tomatoes that give slightly when pressed, since firm or underripe ones will taste bland and mealy
Sweet onion 1 medium, thinly sliced – a mild sweet onion like Vidalia keeps the salad from tasting too sharp
Extra virgin olive oil 3 tablespoons – use a good quality bottle here, since the oil is a main flavor in the dressing
Red wine vinegar 2 tablespoons – brings the tang that balances the sweetness of the tomatoes and onion
Dried oregano 1 teaspoon – adds an earthy, herby note; swap in Italian seasoning if that's what you have on hand
Sea salt 1/4 teaspoon – draws out the natural juices of the tomatoes and rounds out the dressing
Ground black pepper to taste – adds a light bite that pairs perfectly with the acidity of the vinegar

Method

In a small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper. Whisk everything together until it looks slightly thickened and well blended. This little dressing is what ties the whole salad together, so take a moment to taste and adjust it.
Slice your tomatoes into wedges, or halve them if you are using smaller varieties like cherry tomatoes. Thinly slice the sweet onion so it distributes evenly throughout the salad. Place both into a medium mixing bowl.
Pour the dressing over the tomatoes and onion. Gently toss so every piece gets coated without breaking apart the tomato wedges. Taste it once more and add extra salt or pepper if needed.
This salad tastes best when served immediately at room temperature. Tomatoes lose their texture in the fridge, so it is worth enjoying this one fresh rather than saving it for later.

Notes

I always make sure my knife is sharp before slicing tomatoes, since a dull blade tends to squish them instead of cutting cleanly
I never refrigerate this salad before serving, because cold temperatures make the tomatoes lose their juicy texture
I like to toss gently and slowly so the tomato wedges stay intact instead of turning mushy
I taste my dressing before adding it to the vegetables, since the right balance of oil and vinegar makes or breaks this dish
I try to use the ripest tomatoes I can find, because underripe ones just do not deliver the same flavor