Tomato and Onion Salad

A mix of yellow and red tomatoes, with red onions on a platter.

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Tomato and onion salad is a simple, light, and garden-fresh dish. Whip it up in just a few minutes, and using a couple of simple tricks will keep this salad from becoming watery and the onions overpowering. Keep this salad simple, or add mint and parsley for extra flavor!

Prep Time15

Course: All Day

Cuisine: Mediterranean

Diet: Vegan

Servings: small salads

Calories: 137kcal

Author: Ruth Grindeland

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

Storage 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.

Nutrition