Tomato Onion Salad
A crisp, vibrant, and refreshing side dish that highlights the natural sweetness of ripe tomatoes and the sharp crunch of red onions.
Ingredients
- •4 large ripe vine tomatoes, sliced or cut into wedges
- •1 medium red onion, thinly sliced
- •3 tablespoons extra virgin olive oil
- •1 tablespoon red wine vinegar
- •2 tablespoons fresh flat-leaf parsley, chopped
- •0.5 teaspoon flaky sea salt
- •0.25 teaspoon freshly ground black pepper
- •0.5 teaspoon dried oregano
Instructions
- 1
Place the thinly sliced red onions in a bowl of cold water for 10 minutes to take away their harsh bite, then drain and pat dry.
- 2
Arrange the sliced tomatoes and drained red onions on a serving platter in an overlapping, alternating pattern.
- 3
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.
- 4
Drizzle the dressing evenly over the tomatoes and red onions just before serving.
- 5
Garnish the top of the salad with freshly chopped flat-leaf parsley and an extra pinch of flaky sea salt.
💡 Chef tips
- Soaking the red onions in cold water is optional, but it significantly mellows their sharpness for a more pleasant flavor.
- For the best flavor, use room-temperature tomatoes rather than chilled ones from the fridge.
- You can assemble this salad up to an hour in advance, but wait to add the salt and dressing until right before serving to prevent the tomatoes from becoming watery.
✅ How it should turn out
The finished salad should look brilliantly colorful with bright red tomatoes and deep purple onions, smell intensely fresh with olive oil and herbs, and taste tangy, crisp, and perfectly balanced.