Tomato Onion Salad
Tomato Onion Salad is a fresh and rustic summer salad for your garden tomatoes! I make this salad almost daily in July and August when my tomatoes are at their peak and the garden is overflowing. It's so basic and simple but incredibly delicious, just ripe summer tomatoes, a few thin slices of onion, crumbled feta, fresh basil, a splash of red wine vinegar and olive oil. Just 10 minutes and it goes with everything!
Servings: 4
Calories: 53kcal
Ingredients
- 2 cups tomatoes any varieties
- ⅛ cup onion very sliced thin
- ¼ cup feta cheese crumbled
- ¼ teaspoon kosher salt
- 5 grinds fresh black pepper
- 1 teaspoon red wine vinegar
- 1 teaspoon olive oil
- 2 sprigs fresh basil roughly chopped plus whole leaves for garnish
Instructions
- Wash and slice tomatoes into large pieces. Larger cherry tomatoes can be sliced in half or left whole. Very thinly slice a few onions, paper thin.
- Add all ingredients, including some roughly chopped basil, to a bowl and gently mix well to combine.
- Spoon into a serving bowl, getting some feta chunks and smaller cherry tomatoes visible over the top. Garnish with whole basil leaves and serve.
Notes
- Serve with bread or as a quick lunch or side dish with any summer meal!
- Tomatoes - Use any type of ripe summer tomatoes, include different sizes, types and colors if you have them!
- Onion - Any type of onion, white, yellow or red or shallots are all fine, you just need a few very thin slices.
- Salad can be served immediately or can sit on the counter for up to an hour. Letting it sit for 10 minutes or so lets it marinate a bit and improves flavor!
Nutrition
Calories: 53kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 257mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 0.4mg