Juicy Tomato Salad with Red Onion and Herbs

This vivid summer salad brings out the sweetness of ripe tomatoes, the lively bite of red onion, and the freshness of herbs under a glossy dressing of olive oil and vinegar. It comes together in 15 minutes and is perfect alongside meat, fish, pasta, or a piece of crusty bread.

Ingredients

• Ripe tomatoes — 600g (1 lb 5 oz)
• Red onion — 120g (4 oz)
• Extra virgin olive oil — 3 tbsp
• Wine vinegar or apple cider vinegar — 1 tbsp
• Garlic — 1 clove
• Fresh herbs (parsley, basil) — 20g (3/4 oz)
• Sugar — 1/2 tsp (to balance acidity)
• Salt — to taste
• Ground black pepper — to taste

Step-by-Step Recipe

1. Wash the tomatoes and herbs, and peel the onion and garlic.
2. Cut the tomatoes into wedges or large cubes, reserving any juices.
3. Slice the red onion into thin half-moons, cover with cold water for 5 minutes, then drain and pat dry — this softens the sharpness.
4. Whisk together the dressing: olive oil, vinegar, salt, sugar, and black pepper; press in the garlic and stir it through.
5. Combine the tomatoes, onion, and chopped herbs in a bowl, then add any tomato juices.
6. Drizzle with the dressing and toss gently so the tomato pieces stay intact.
7. Let rest for 5–10 minutes at room temperature, then serve.

Nutritional Value per Serving

Tips and Variations

• Best tomatoes: meaty, sweet varieties such as beefsteak, plum, or heirloom tomatoes. Cherry tomatoes also work well; just halve them.
• Milder onion: in addition to soaking in water, you can toss the slices with 1 tsp vinegar and a pinch of salt for 3–4 minutes.
• Without vinegar: substitute 1–2 tbsp fresh lemon juice.
• Extras: cucumber, olives, couscous, feta, or burrata are excellent additions.
• Storage: dressed salad keeps for up to 1 day in the refrigerator; undressed, up to 2 days.

Frequently Asked Questions

• Can I substitute vinegar with lemon? Yes, use fresh lemon juice: 1–2 tbsp to taste.
• How do I take the bite out of red onion? Slice it thinly and soak it in cold water for 5–10 minutes, then drain and pat dry. You can also add a few ice cubes for extra crispness.
• Which tomatoes should I choose? Ripe, firm, and sweet tomatoes. Avoid watery or overripe ones, as they release too much liquid.
• What should I serve it with? Grilled meats, fish, pasta, bruschetta, roasted chicken, or simply as a light stand-alone starter.
• Can I make it ahead? Yes — prep the ingredients in advance and keep them separate. Dress the salad about 10 minutes before serving.