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

Tomato and Onion Salad

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 8 servings
Calories 62kcal
Author Katie


  • Refrigerator


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


  • 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.


  • 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.


Serving: 0.5cup | Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 95mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1091IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg