Tomato And Onion Salad (Printer-friendly)
Crisp tomatoes and onions with light vinaigrette, ready in 10 minutes.
# What You’ll Need:
→ Vegetables
01 - 4 medium ripe tomatoes, sliced into rounds
02 - 1 large red onion, thinly sliced into rings
03 - 2 tablespoons fresh parsley, finely chopped
→ Dressing
04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon red wine vinegar
06 - 1 teaspoon fresh lemon juice
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Layer tomato slices and onion rings alternately on a large serving platter, creating an even overlapping pattern for presentation.
02 - Combine olive oil, red wine vinegar, lemon juice, salt, and black pepper in a small bowl. Whisk vigorously until fully emulsified and slightly thickened.
03 - Drizzle the vinaigrette evenly over the arranged vegetables, ensuring all slices receive light coating.
04 - Sprinkle chopped parsley across the top. Let stand at room temperature for 5 minutes to allow flavors to meld before serving.
# Expert Tips:
01 -
- The vinaigrette pulls double duty, marrying the tomatoes sweetness with the onions bite
- Ten minutes from start to finish means it appears on my table even on chaotic weeknights
- Leftovers actually improve as the flavors meld together overnight
02 -
- Soak the onion slices in cold water for ten minutes if raw onion bites too aggressively for your taste
- A mandoline creates those paper thin onion slices that make the salad feel elegant rather than rustic
- This salad needs to sit at room temperature for full flavor development—refrigeration dulls the tomatoes brightness
03 -
- Use your sharpest knife to avoid crushing the tomatoes and releasing too much juice before serving
- Season the sliced tomatoes with a pinch of salt before layering if they seem less than perfectly ripe