Tomato and Onion Salad

Blue bowl filled with tomatoes, red onions, and herbs.

My Tomato and Onion Salad with Balsamic Vinegar comes together in minutes and is perfect as a make ahead summer side dish recipe. Full of fresh beef stake tomatoes, red onions, balsamic dressing and fresh herbs--it marinates for 4 hours for an ultra flavorful accompaniment to any barbecue dinner.

Course Lunch, Salad

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes

Marinate Time 4 hours

Total Time 4 hours 10 minutes

Servings servings

Calories 62kcal

Author Katie

Equipment

Refrigerator

Ingredients

8 Tomatoes quartered
¼ Cup Red onion
⅓ Cup Balsamic Vinaigrette Dressing
1 tablespoon Fresh parsley minced
1 tablespoon Fresh oregano minced
1 tablespoon Fresh basil chiffonade
Salt and pepper to taste

Instructions

Wash, pat dry, and cut the tomatoes into eight slices per tomato. Place the tomatoes in a large container. Then, finely slice the red onion using a mandolin slicer.
Next, add the thinly sliced red onions to the container. Pour the Balsamic Vinaigrette over the tomatoes and onions. Mix well and place a lid on the container.
Refrigerate for 4 to 6 hours.
Right before serving, add the fresh herbs and season with salt and pepper. Mix once more, and serve immediately.

Notes

Balsamic Vinaigrette - I love the Litehouse® Balsamic Vinaigrette Dressing & Marinade because it isn’t as strong and pungent as traditional balsamic vinegar. It has a silky smooth texture and is well balanced giving just the right amount of balsamic in every bite. However any brand will do--whatever you like will work. I just have never found that I like straight balsamic vinegar for this salad.
Onions - I prefer to use red onions for this recipe as they are a little sweeter.
Tomatoes - I like using beef stake tomatoes or tomatoes on the vine for this recipe. You can use any variety you prefer though.
Herbs - I love to use fresh herbs from my garden to add an additional layer of freshness to the salad.

Nutrition