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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Marinated tomato salad

Tomato And Onion Salad

Posted by: Ari Laing

This refreshing and light tomato and onion salad comes together in minutes and is a great summer side dish alongside breakfast, lunch, or dinner. The marinade is equal parts extra virgin olive oil and red wine vinegar, and intensifies as it sits. GF, DF, V.

recipe +-

Posted by: Ari Laing
Marinated tomato salad
Print Recipe
5 from 1 vote

Tomato and Onion Salad

This refreshing and light tomato and onion salad comes together in minutes and is a great summer side dish alongside breakfast, lunch, or dinner. The marinade is equal parts extra virgin olive oil and red wine vinegar, and intensifies as it sits. GF, DF, V.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Breakfast, Dinner, Lunch, Side Dish
Cuisine: American
Keyword: asian side dish, marinated tomatoes, tomato salad
Servings: 4 servings
Calories: 91kcal
Author: Ari Laing

Ingredients

  • 1 lb cherry tomatoes quartered
  • ¼ sweet onion thinly sliced into half moons
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • Flaky sea salt for serving

Instructions

  • Add to a bowl. Place quartered tomatoes and thinly sliced onion in a large serving bowl, then season with 1 tsp Kosher salt and ¼ tsp black pepper.
    Tomatoes and onion marinating in a bowl
  • Pour the marinade on top. Drizzle 2 Tbsp extra virgin olive oil and 2 Tbsp red wine vinegar right on top.
  • Toss the salad. Toss to thoroughly coat, then taste and adjust seasoning as needed. Either serve immediately (with a pinch of flaky sea salt, if using) or cover and refrigerate for 1-2 hours, or up to 24 hours. Can be served cold or at room temperature.
    Tomato and onion salad in a bowl

Notes

  • If using larger tomatoes (such as heirloom, beefsteak, etc.), salad is best served immediately. Those tomatoes will need to be cut into chunks (versus halved or quartered) and will soften quicker than smaller tomatoes in the marinade.

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 277mg | Fiber: 1g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 27mg | Calcium: 18mg | Iron: 1mg
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