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Tomato Onion Salad Recipe
Ben Carraoli

Tomato Onion Salad Recipe

I recently made this tomato onion salad, and I have to say—it instantly became one of my go-to side dishes. I love how something so simple can taste so fresh and vibrant.
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Total Time 10 minutes
Servings: 3
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 3 large ripe tomatoes sliced or chopped
  • 1 medium red onion thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice or vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley or cilantro chopped
  • Optional: ½ teaspoon sugar

Method
 

  1. Start by washing the tomatoes thoroughly and slicing them into wedges or bite-sized pieces. Thinly slice the onion so it blends well with the tomatoes. Keeping the slices even ensures a consistent texture in every bite.
  2. Place the chopped tomatoes and sliced onions into a mixing bowl. Add the chopped herbs like parsley or cilantro to enhance freshness. Gently mix everything so the ingredients are evenly distributed.
  3. Drizzle olive oil and lemon juice (or vinegar) over the salad. Sprinkle salt, black pepper, and optional sugar if needed. These simple ingredients create a light yet flavorful dressing.
  4. Using a spoon or tongs, gently toss the salad until everything is well coated. Be careful not to mash the tomatoes while mixing. A light toss helps maintain the salad’s fresh texture.
  5. Let the salad sit for about 5 minutes before serving. This allows the flavors to blend beautifully. Serve immediately for the freshest taste or chill slightly for a refreshing experience.

Notes

  • I always use ripe but firm tomatoes because overly soft ones make the salad watery.
  • I like soaking onions in cold water for a few minutes to reduce their sharpness.
  • I prefer fresh lemon juice over bottled—it makes a big difference in taste.
  • I sometimes chill the salad before serving; it tastes even more refreshing.
  • I add herbs at the end to keep them fresh and vibrant.