This simple sliced tomato and onion salad comes together almost instantly with just 10 minutes of effort. You can use any type tomato and onion, so feel free to use whatever you have.
The simple balsamic vinaigrette takes the whole thing over the top!
Although this salad can be eaten right away, it’s even more flavorful when you let it sit for about 20 minutes. It’s just as good at room temperature as chilled, and you’ll be surprised by how well it holds together in the fridge! Serve it with quickly grilled vinegar chicken and some crusty French rolls for a quick, healthy summer meal the whole family will love.
Why You’ll Love This Sliced Tomato and Onion Salad with Balsamic Vinegar
- Extremely easy to make - The only skills required for this beefsteak tomato and onion salad come from slicing the tomato and onion. It’s one of the easiest side dishes ever!
- Ready in an instant - After you slice the tomato and onion, toss them in a quick homemade vinaigrette and serve.
- Garden fresh - This is one of those simple salads you can easily throw together with your garden harvest! You just need tomato, onion, parsley, and a few pantry staples. That’s it!
Ingredients
- Beefsteak tomato - You need a firm, ripe tomato. Larger varieties like beefsteak or heirloom slicers are ideal for this simple summer salad.
- Red onion - Use any onion, like a red onion or a sweet Vidalia.
- Balsamic vinegar
- Olive oil
- Salt & Pepper
- Parsley - Use fresh parsley as a garnish.
Variations
- Sweeten it up - Give the vinaigrette a slight sweetness by adding a bit of honey or maple syrup.
- Add salty flavors - Briny crumbled feta, and salty kalamata olives would taste wonderful with these fresh flavors.
- Use store-bought vinaigrette - If you want to get this salad on the table even faster, use store-bought balsamic or Italian vinaigrette instead of making it from scratch.
How to Make Sliced Tomato and Onion Salad
- Thinly slice the tomatoes and onions.
- Arrange the sliced tomatoes and onions on a small plate or platter, alternating the tomatoes and onions.
- Sprinkle with salt and pepper.
- Toss on the chopped parsley.
- Mix the vinegar and oil in a small bowl or measuring cup until emulsified, and drizzle over the salad.
- For best results, let the salad rest for 20 minutes and serve at room temperature.
Expert Tips
- Use a sharp, serrated knife - If you’ve ever crushed a perfectly ripe tomato trying to slice it, you need a really sharp, serrated knife to saw through the delicate tomato gently (this is my favorite Tomato Knife).
- Chill the onion - To remove the bite from the raw onion, slice it in half, remove the paper, and soak it in a bowl of ice-cold water for at least 10 minutes before slicing.
- Season to taste - It’s really important to season vinaigrettes as they can taste very bland without a bit of salt and pepper. Taste it, and add more seasoning if it doesn’t taste right.
Recipe FAQs
Can you refrigerate tomato and onion salad?
Although it’s best to keep tomatoes at room temperature, you can refrigerate tomato and onion salad and still have a delicious salad you’ll want to eat again! As the ingredients set, the vegetables produce their own sauce, which makes them even more flavorful. For best results, plan on eating your leftovers within 2-3 days, though.
What can you add to sliced tomato onion salad?
This simple, timeless summer salad can easily be adjusted to make it your own. Start by using the very best fresh tomatoes. Look for flavorful varieties, like heirloom slicing tomatoes that will be delicious even without seasoning. You can also adapt the basic recipe by adding more herbs, like fresh basil, and deliciously salty toppings, like crumbled feta, olives, capers, and more.
What’s the best way to slice heirloom tomatoes for salad?
Since fresh heirloom tomatoes can fall apart quickly, it’s vital to use a very sharp, serrated knife. Rinse the tomato, pat it dry with a kitchen towel, then very gently saw through the tomato with the serrated knife. If the tomato is slightly over-ripe, it may begin to disintegrate slightly. If it’s perfectly ripe, you can cut nice slices. You might not be able to get thin slices unless you cut the tomato when it is slightly underripe.
More Tomato Recipes To Try
- Tomato Red Pepper Salad
- Green Bean Tomato Salad
- Fried Green Tomatoes
- Tomato and Basil Chutney
- Stuffed Tomatoes
Tomato and Onion Salad With Balsamic Vinaigrette
Author: Recipe Idea Shop
Ingredients
- 1 large Beefsteak tomato (or other tomato)
- ½ red onion (or another type of onion)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt & pepper (to taste, perhaps ¼ teaspoon salt and ⅛ teaspoon pepper)
- ¼ cup fresh parsley (chopped fine)
Instructions
- Thinly slice the tomatoes and onions.
- Arrange the sliced tomatoes and onions on a small plate or platter, alternating the tomatoes and onions.
- Sprinkle with salt and pepper.
- Toss on the chopped parsley.
- In a small bowl or measuring cup, mix the vinegar and oil until emulsified and drizzle over the salad.
- For best results, let the salad rest for 20 minutes, and serve at room temperature.
Nutrition (may vary depending on ingredients and amounts used)
