Prep Time 15

Total Time 15

Servings 4 small salads

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A tomato and onion salad is a simple Sicilian dish made with fresh tomatoes, red onion, olive oil, and fresh herbs. This traditional recipe uses a key technique: salting the tomatoes to keep the salad from becoming watery!

Tomato and red onion salad on a serving plate covered in an olive oil and herb dressing.

Why This Tomato and Onion Salad Works

Salting the tomatoes keeps the salad from becoming watery!
Marinating the red onions in lemon juice softens their flavor.
Bright colors make this salad a showstopper for a mezze platter or special occasions.

Quick Answers

How Do I Select the Perfect Tomato?

Stick with a firm, medium-sized tomato, preferably off the vine. My favorites are heirlooms, Campari, and Romas. Firmness matters most; if it gives too much, the tomato will release more water than you expect.

How to Keep Tomato Wedges from Being Soggy?

The Sicilian secret is to salt the wedges in a colander and let them sit for ten minutes. This simple step draws out excess water and keeps the wedges firm and sweet!

What do I serve a Tomato and Onion Salad with?

I usually serve my tomato onion salad when it is warm outside. It pairs well with lighter meals, such as lemon garlic pasta or focaccia bread topped with fruit and vegan cheeses.

Is This Like a Cava Tomato and Onion Salad?

This is a traditional Sicilian recipe and not a Cava copycat. The ingredients are similar, and you can make a Cava-style tomato relish by simply dicing the tomato and onions into small pieces. I recommend a vegetable chopper; it’s fast and easy! Once you’re done, top your falafel, hummus, and Arab rice like a Cava vegan bowl!

A picture of Ruth Grindeland the owner, recipe developer and content creator at Sinful Kitchen.

The Tomato and Red Onion Salad that Takes Me Back to Sicily

This tomato and red onion salad (Insalata di Pomodori e Cipolle) takes me back to my first trip to Sicily. It was me and my backpack with a dedicated three weeks on the island.

I loved that meals were often a few simple, high-quality ingredients, made with love, and the result was better than anything I could have imagined. This tomato salad is one of the meals I ate over and over again. I still do, just now in Denver, Colorado.

With Love, Ruth

Key Tomato and Onion Salad Ingredient Notes

Fresh Herbs

Parsley and mint bring this tomato and onion salad alive! Which is why you want to use fresh parsley and mint, and never dried!

Fresh Tomatoes

For this tomato salad, you want to choose firm, medium to large. They must be firm enough to cut into wedges and hold their shape. I prefer vine-ripened tomatoes. I find they have the richest flavor!

Red Onion

Red onions can have a sharp flavor. In some cases, too sharp. To mellow out the onion while keeping its flavor, we are going to soak it in lemon juice. If red onion isn’t your thing, that’s okay; substitute your favorite onion. (My mom used to make this with green onions.)

How to Make tomato and Onion Salad (Sicilian Style)

Step One: Prepare the Tomatoes

Rinse and dry the tomatoes. Cut them in half, place them flat side down, and cut into wedges (each tomato should yield 6 wedges). Cut the cores out of each wedge.
Place the tomatoes in a colander and sprinkle with ½ teaspoon sea salt. Let them sit for 10 minutes to draw out excess water. Pat them dry with a paper towel before adding to the salad.

Wedged tomatoes that have been salted and are in a colander.

Step Two: Marinate the Onions

Place thinly sliced onions in a small bowl.
Pour the lemon juice and let it sit for 10 minutes. Drain before adding to the salad.

Red onions cut into slivers and marinating in lemon juice.

Step Three: Assemble the Salad

In a large bowl, toss together the salted tomatoes, marinated onions, parsley, and mint.
Drizzle the tomato-and-onion salad with olive oil, then season with salt and pepper. If you can wait, let the salad sit for five minutes before serving.

Tomato wedges that have been tossed with red onions in a bowl. The salad has been tossed with an olive oil, parsley, mint, and oregano dressing.

More Recipes to Try

Additions

Cucumbers are a natural fit. Before adding them, I recommend scooping out the seeds to remove excess water. Then cut them into a similar size to the tomatoes. (For a more Mediterranean flavor, try my Greek cucumber salad.)
Feta cheese crumbles add another layer of flavor. I recommend the Follow Your Heart dairy-free feta crumbles. They are my favorite!
Kalamata olives can add a briny flavor that pairs perfectly with a Mediterranean salad! Just remember to remove the pits or buy pitted kalamata olives.

Close-up of the Sicilian tomato and onion salad on a long plate with wooden spoons.

Perfect Pairings

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 wow!

How to Store This Recipe

Store this salad in an airtight container in the fridge for up to two days. But over time, the tomatoes will release water, making the salad watery. For this reason, I recommend eating it within two hours of making it.

How Did It Go?

I hope you love this fresh tomato and onion salad (Insalata di Pomodori e Cipolle) as much as I do! Before you go, please leave me a rating and share your thoughts on this recipe.