This tomato and onion salad is simple, quick, and makes the most of those fresh, juicy tomatoes. Pair them with thinly sliced red onion, fresh herbs from the garden, and a tangy homemade vinaigrette, and you’ve got a dish that tastes like pure summer.
It’s the kind of salad you’ll find at backyard barbecues and church potlucks—right next to other classics like healthy broccoli salad, easy frozen green pea salad or fresh green bean salad. And every time I make it, I’m reminded that the best food doesn’t have to be complicated.
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Quick Look at This Recipe
- ✅ Recipe Name: Tomato and Onion Salad
- ✅ Ready In: ~10 Minutes Prep and 2 Hours Chill Time
- ✅ Yield: 6 Servings
- ✅ Calories: 199
- ✅ Tools: Bowl, sharp knife, and cutting board
- ✅ Why You'll Love It: This simple seasonal recipe takes just a few minutes of hands-on time, and can finish marinating while you make the rest of your meal.
- ✅ Tip: Don't skip the chill time! This takes away the harsh bite, adds a tangy-sweet pop, and makes the salad taste more layered and refreshing.
What Makes This Recipe Unique?
Here’s what makes this recipe stand out:
- Seasonal - If you grow tomatoes, then you know they can come on strong, and you need recipes like this tomato and onion salad to use up your harvest.
- Simple - No fancy grocery runs. Just tomatoes, onion, herbs, and a few pantry staples.
- Versatile - Works with just about any main dish—from a hearty whole roasted chicken to a lighter creamy leek pasta, you can’t go wrong!
- Quick and Easy - 10 minutes of prep, then the fridge does the rest.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Tomatoes - Heirlooms are wonderful, but honestly, any ripe, in-season tomato will shine here.
- Onion - Red onions are mild and add a nice crunch without overpowering the dish.
- Fresh Garlic - If you don’t have fresh garlic, freeze dried garlic works great, too.
- Fresh Herbs - Basil and parsley are my go-to combo, but don’t be afraid to mix it up.
- Red Wine Vinaigrette - The vinegar brightens the tomato flavor and mellows the onion bite.
Variations to Try
This is a flexible recipe—make it your own! Try adding:
- Crumbled feta, yogurt cheese marinated in olive oil, or cubed mozzarella
- A handful of chopped olives
- Toasted pine nuts for crunch
- A squeeze of lemon for extra brightness
Recipe Instructions
Step 1: Chop tomatoes into bite-sized pieces.
Step 2: Dice the onions.
Step 3: Gently toss chopped tomatoes and onion in a medium bowl.
Step 4: Roughly chop the fresh herbs, mince the garlic, and whisk together in a separate small bowl with the vinegar, oil, salt, and pepper.
Step 5: Pour the marinade over the tomatoes and onions and gently turn them to coat. Cover bowl and allow to marinate in the refrigerator for 1 to 2 hours before serving. Right before serving, top with additional herbs if desired.
Storage Instructions
While you can store leftover tomato and onion salad in an airtight container for up to two days, it tastes best when it is freshly made.
FAQs
Tomato and onion salad is as simple as chopping fresh tomatoes and onions, then tossing them with herbs and vinaigrette.
Tomatoes, onion, garlic, olive oil, and vinegar. That’s it!
Yes! Tomatoes are rich in vitamins and antioxidants, and onions add minerals and natural compounds that support health.
The Homestead Kitchen
This recipe for tomato and onion salad was featured in issue No.48 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you.
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Other Posts You May Enjoy
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Tomato and Onion Salad
Equipment
- Mixing Bowl
- sharp knife Learn knife sharpening basics here.
- cutting board Learn how to clean a wooden cutting board here.
Ingredients
- 6 Large Tomatoes chopped
- ½ Medium Red Onion diced
- 1 Clove Garlic minced
- 2 Tablespoons Fresh Parsley roughly chopped
- 1 Tablespoon Fresh Basil roughly chopped
- ¼ Cup Red Wine Vinegar
- ½ Cup Olive Oil
- Salt and Pepper to taste
- Additional Fresh Herbs for serving
Instructions
- Chop tomatoes into bite-sized pieces.
- Dice the onions.
- Gently toss chopped tomatoes and onion in a medium bowl.
- Roughly chop the fresh herbs, mince the garlic, and whisk together in a separate small bowl with the vinegar, oil, salt, and pepper.
- Pour the marinade over the tomatoes and onions and gently turn them to coat.
- Cover bowl and allow to marinate in the refrigerator for 1 to 2 hours before serving.
- Right before serving, top with additional herbs if desired.
Notes
- Crumbled feta, yogurt cheese marinated in olive oil, or cubed mozzarella
- A handful of chopped olives
- Toasted pine nuts for crunch
- A squeeze of lemon for extra brightness
