Tomato Onion Salad
A refreshing, vibrant classic that highlights the natural sweetness of ripe tomatoes balanced by the sharp, crisp bite of red onion.
Ingredients
- •4 large ripe tomatoes, sliced into wedges or thick rounds
- •1 medium red onion, thinly sliced
- •1/4 cup extra virgin olive oil
- •2 tablespoons red wine vinegar
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •2 tablespoons fresh flat-leaf parsley, finely chopped
- •1/2 teaspoon dried oregano
Instructions
- 1
Place the thinly sliced red onions in a small bowl of ice water for 10 minutes to mellow their sharpness, then drain and pat dry.
- 2
Arrange the tomato wedges on a large serving platter or in a wide shallow bowl.
- 3
Scatter the drained red onions evenly over the tomatoes.
- 4
In a small jar or bowl, whisk together the olive oil, red wine vinegar, salt, pepper, and dried oregano until emulsified.
- 5
Drizzle the dressing over the salad just before serving to ensure the vegetables remain crisp.
- 6
Garnish with the fresh chopped parsley and serve immediately at room temperature.
💡 Chef tips
- For the best flavor, use room-temperature tomatoes; refrigeration can make them mealy and dull their taste.
- If you prefer a milder onion flavor, soak the slices in ice water for up to 20 minutes before adding them to the salad.
- This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day.
✅ How it should turn out
The finished salad should be bright and colorful with a perfect balance of juicy, sweet tomatoes and zesty, crisp onions, all tied together by a tangy, herb-infused vinaigrette.