Tomato Salad – made with ripe, juicy tomatoes, and crispy onions dressed with olive oil, vinegar, salt, and pepper. It’ll make you feel the summertime!
Cherry Tomato Salad
There are many variations on Tomato Salad out there, but this refreshing mix of Onions with red and yellow cherry tomatoes makes for a colorful effect, and that makes it stand out.
This Tomato Onion Salad reminds me of Kachumbari – a simple, light, and easy-to-make east African salad made with onions, tomatoes, cucumbers, salt, pepper, and lemon dressing. The only difference is just the lemon dressing!
How to make Onion and Tomato Salad
- Slice the cherry tomatoes into halves, and slice the onions into half-moons. You can also dice the onions if you prefer that.
- Add the oil, red wine vinegar, salt, and black pepper toss everything together.
- Let it sit for at least one hour before serving. The longer it sits the better it gets.
How to reduce the pungency of the onions
I don’t have a problem with the pungency of onions, but I know some do.
If you like to tone down the pungency of the onions simply coat the sliced onions in a generous amount of salt and leave to sit for about 10 to 15 minutes — the salt will draw out moisture from the onions. Rinse the onions in cold water and add it to your salad.
Note that, doing this will reduce the crunch of the onions but you will be rewarded with a less pungent onion.
Alternatively, just go ahead and soak the onions in cool water for about ten minutes. Drain the water and add to your salad.
How long will it take to make this salad?
Only 10 minutes.
Can this Salad be made ahead of time?
Yes! Simply put all the ingredients together and keep in the fridge till ready to use.
What kind of tomato should I use?
I love to use grape or cherry tomatoes for this salad, but there are plenty of other great options. Roma tomatoes can also be quartered. There’s no need to drain or deseed them—the juice and seeds are perfect for the salad as they are!
What should you use for dressing?
A simple homemade salad dressing of red wine vinegar, olive oil, salt, and pepper is best for this fresh salad.
How long will this Salad keep?
It can last in the fridge for four to 6 days—much longer in than most other salads!
What do you serve with tomato salad?
This salad is the perfect complement to heavier dishes such as fried chicken, grilled tilapia fish, Piri-Piri chicken, Jerk chicken, or baked chicken wings! But it’s also fitting to have with any summertime meal. It will be right at home (and very beautiful) next to potato salad and deviled eggs.
- Tomato and Basil Salad
Prepare the salad above and substitute the parsley with basil leaves. Cilantro will also work perfectly well.
- Tomato Cucumber Salad
Prepare the salad above and add slices of cucumber. This variant reminds me of Kachumbari – a simple, light, and easy-to-make east African salad made with onions, tomatoes, cucumbers, salt, pepper, and lemon dressing. The only difference is just the lemon dressing!
- Tomato Mozzarella salad
Bocconcini (fresh mozzarella) is highly recommended for its fantastically creamy flavor. Feta cheese and Monterey jack cheese will also work perfectly well.
[su_box title=”Other delicious salads you might want to try:” box_color=”#273B56″]
- Kachumbari – Onions, Tomatoes, and Cucumber salad
- Avocado Chimichurri chicken salad
- Classic Nigerian salad
- Delicious seven-layer salad
- Salmon Salad
- Tomato mozzarella salad
- 1 lb Grape tomatoes yellow and red - halved
- ¼ cup Red onion thinly sliced
- 2 tbsp fresh parsley
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt & pepper to taste
- Place tomatoes, and red onion in a shallow bowl.
- Drizzle with olive oil and red wine vinegar.
- Season with salt, and ground pepper and sprinkle the parsley
- Toss to combine and serve immediately
If you make this Tomato Salad Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen