Simple Summer Tomato Salad with Onion
This tomato and onion salad is light, refreshing, and ready in minutes. Tossed with equal parts extra virgin olive oil and red wine vinegar, the simple marinade deepens in flavor as it sits. Naturally gluten-free, dairy-free, and vegan.
Servings: 4 servings
Calories: 91kcal
Equipment
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
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.
- 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.
Notes
- Tomatoes: If using larger varieties (heirloom, beefsteak), cut into chunks and serve immediately—they soften faster 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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