Tomato and Onion Salad
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Tomato and onion salad is a simple, light, and garden-fresh dish. Whip it up in just a few minutes. Using a couple of simple tricks will keep this salad from becoming watery and the onions overpowering.
In the summer, I find myself having too many tomatoes. I can’t help it; I love fresh tomatoes, especially from the farmer’s market! The problem is I cannot eat fast enough. Solution: This simple fresh tomato and onion salad.
This recipe is so simple and takes just a few minutes to prepare. First, I cut up the tomatoes and add a little salt to remove some of the water. I soak the onions in lemon to enhance flavor and reduce their bite. Then bada boom, bada bang, I have a light, light and flavorful summer salad!
I do eat it on its own. But other times, I will pair it with homemade olive bread and serve as a side with a vegetable wrap sandwich or homemade falafel.
Why This Recipe Works
How to Choose the Best Tomatoes
There are so many different varieties of tomatoes, but it’s important to choose the right one for this tomato and onion salad. Generally speaking you will want a medium sized variety. Cherry tomatoes are too small and beefsteaks are too big.
- First, choose a firm tomato! If there is too much give, it will make the salad watery.
- Next, the tomato variety matters. My favorites are Campari, Roma, heirloom, and Cherry! My least favorite is beefsteak.
- Finally, have fun and mix and match! Tomatoes can vary in shape, color, and flavor, which adds variety and visual appeal.
Step-by-Step Picture Instructions
Step One: Prepare the Tomatoes
- Place the chopped tomatoes in a colander and sprinkle with ½ tsp salt.
- Let them sit for 10 minutes to release excess water.
- Pat dry with a paper towel before adding to the salad.
Step Two: Marinate the Onions
- Drain before adding to the salad.
- Place thinly sliced onions in a small bowl.
- Pour over the lemon juice and let sit for 10 minutes.
Step Three: Assemble the Salad
- Toss gently and let sit for 5 minutes before serving.
- In a large bowl, toss together the salted tomatoes, marinated onions, parsley, and mint.
- Drizzle the tomato and onion salad with olive oil and season with salt and pepper.
Additions
This salad naturally lends to additions similar to a Greek cucumber and tomato salad. Try adding any or all of these for a Mediterranean flair.
- Cucumbers – I recommend scooping out the seeds to remove excess water.
- Feta/vegan feta – because everything is betta with feta!
- Kalamata olives – Everything is better with them too. Just remember to remove the pits.
Serving Ideas
- Serve this tomato and onion salad as part of a Mediterranean mezze.
- Toast Turkish bread and cut it into thick cubes for a panzanella-style salad.
- Use a variety of tomatoes and colors for the visual wows!
Storing Instructions
You can store this salad in an airtight container in the fridge for up to two days. But it is important to note that, over time, the tomatoes will shed water, making this salad watery. For this reason, I recommend eating it within two hours of making it.
More Recipes Made With Tomatoes
If you tried this tomato and onion recipe, leave a star rating and leave a comment.
Tomato and Onion Salad
Equipment
- 2 small bowls
- 1 small whisk or fork
- 1 Knife
- 1 cutting board
- 1 Colander
Ingredients
- 3 cups medium sized tomatoes (compari, roma, etc.) cut into bite-sized chunks
- ½ red onion thinly sliced
- 2 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh mint chopped
- 3 tablespoon extra virgin olive oil
- ½ teaspoon sea salt plus more for salting tomatoes
- ¼ teaspoon black pepper
- ¼ teaspoon sumac (optional)
Instructions
Prepare the Tomatoes
- Place 3 cups chopped tomatoes in a colander and sprinkle with ½ teaspoon sea salt. Let them sit for about 10 minutes to draw out excess water. Pat them dry with a paper towel before adding to the salad.
Marinate the Onions
- Add ½ thinly sliced red onion to a small bowl. Pour over 2 tablespoons lemon juice and 1 tablespoon red wine vinegar. Let sit for 10 minutes. This step helps tame the raw onion's bite and adds a tangy base to the salad. Drain before using.
Assemble the Salad
- In a large bowl, combine the salted tomatoes, marinated onions, 2 tablespoons chopped parsley, and 1 tablespoon chopped mint. Drizzle with 3 tablespoons olive oil. Season with ¼ teaspoon black pepper and, if using, ¼ teaspoon sumac. Toss gently to coat. Let sit for 5 minutes before serving to allow the flavors to come together.
Notes
Nutrition
More Recipes Featuring Tomatoes….
- Try Ciambotta, an Italian summer stew. Each vegetable is sautéed separately, allowing it to keep its texture and flavor. It’s extra work, and oh so worth it!
- Want to cook the tomatoes without onions? Try air fryer tomatoes. It intensifies the flavor, and they are ready in a few minutes!
