When tomato season arrives, it’s time to go all in. Consume as many as you can, because the season is short—just a handful of weeks. And when tomatoes are good, they’re SO good. And, yes there are plenty of ways to preserve them, like making tomato jam, bake them into a savory tomato galette, simmer them into a cherry tomato butter sauce, or go classic with a classic Italian pomodoro sauce. But honestly, the best way to enjoy those perfect summer tomatoes is to eat them! Salted and lightly dressed. They are perfect.
One of my favorite ways to do that is with this tomato and onion salad. It’s a variation on one of my all time faves—cucumber and tomato salad—and for good reason. It takes mere minutes to make and it is so delicious. I will literally be eating this every other day (if not every day!) when tomatoes are here.
It’s the perfect side for a quick summer dinner, but you can also turn it into a main course by adding drained chickpeas, grilled chicken, or my go-to, a can of oil-packed tuna right on top for the easiest Tuna Tomato Salad (recipe coming soon!) This is one of those simple salad recipes that will be on repeat all summer long.
When tomato season arrives, it’s time to go all in. Consume as many as you can, because the season is short—just a handful of weeks. And when tomatoes are good, they’re SO good.
Ingredients for Tomato and Onion Salad
This is one of those no-recipe recipes. It’s a chopped tomato salad built on seasonal summer ingredients: ripe tomatoes, sweet onions, fresh basil, and a generous drizzle of olive oil and balsamic. The onion adds just enough sharpness (tempered with a quick ice bath), while the basil and vinegar brighten things up. This is a tomato salad that’s juicy, sweet, tangy, and totally satisfying.
- 2 large tomatoes – or any assortment of tomatoes you like, use what’s in season
- 1/4 small onion – thinly sliced and soaked in ice water
- Fresh basil leaves
- Extra Virgin Olive oil
- Balsamic Vinegar – or any vinegar you like
- Salt
- Pepper
How to Make It
- Soak that Onion
Thinly slice your onion and soak it in ice water for 5-10 minutes. This’ll help mellow out the harsh onion flavor and get rid of that sharp bite. - Prep those Tomatoes
Chop your tomatoes into bite-sized chunks. Arrange on a platter and season generously with salt. - Make The Salad
Scatter the drained onion slices over the tomatoes. Drizzle with olive oil and some balsamic vinegar. Add your fresh cracked black pepper and scatter over some fresh basil. That’s it, eat up!
Variations & Some Serving Ideas
You can customize this salad however you like. Here are some of my faves:
- Add sliced cucumber for a more classic cucumber tomato salad
- Top with cheese: Add some sharp and salty feta, fresh mozzarella, burrata or even some creamy stracciatella
- Toss in a handful of drained chickpeas – Such a good combo!
- Add a can of oil-packed tuna and lunch is done
- Serve with grilled bread or alongside any grilled meat or fish for the perfect summer dinner
- Turn it into a panzanella-style salad by adding torn and toasted sourdough
FAQs
Can I make tomato and onion salad ahead of time?
You could, but it really only takes a few minutes to make. You can certainly prep the onions and soak them ahead of time, but everything else should be done just before serving.
What kind of tomatoes should I use?
Use whatever’s ripe! Heirloom, cherry, plum, or beefsteak—they all work perfectly here. Use a mix of shapes, colors and sizes if you have them available.
What can I use instead of balsamic vinegar?
Red wine vinegar or sherry vinegar are great swaps. Really, any good-quality vinegar you have will work. Or, you can totally leave the vinegar out and just dress it with olive oil.
Is this a Mediterranean or Italian salad?
A little of both! It leans Italian with the basil and balsamic, but it’s pretty classic across lots of Mediterranean cuisines.
More Simple Summer Recipes
Grilled Peach Panzanella Salad with Burrata – A grilled peach panzanella salad with burrata, basil, and crispy ciabatta croutons. A summer salad that’s juicy, creamy, crunchy—and perfect for warm weather.
Cantaloupe Salad with Cucumber and Feta – This refreshing cantaloupe salad with cucumber and feta is the perfect sweet and salty summer side. Quick to prep, topped with crunchy pistachios, fresh basil, and a bright lime dressing.
Tomato Tonnato – The classic Italian tuna sauce served with tomatoes, fried capers, and crispy breadcrumbs.
Cucumber and Tomato Salad – This easy cucumber and tomato salad is the summer side you’ll make on repeat. Juicy tomatoes, crisp cucumbers, fresh basil, and red onion tossed in olive oil and vinegar. Perfect with grilled chicken, fish, or just crusty bread.
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
Pomodori Ripieni (Stuffed Tomatoes) – These easy Italian stuffed tomatoes (pomodori ripieni) are baked with panko, Parmesan, garlic, and herbs. A delicious vegetarian side you can make all year long.
Pane e Pomodoro with Anchovies – Pane e pomodoro is proof that the simplest ingredients make the best dishes. Toasted bread, ripe tomatoes, and this version is topped with white anchovies (boquerones). So easy, quick, and absolutely delicious!
Panzanella Salad – This classic Italian panzanella salad with tomatoes, cucumbers, and a red wine vinegar anchovy dressing is the ultimate way to use day-old bread. A must-make bread salad for summer.
Tomato Jam – A simple tomato jam recipe that is going to be your new favorite condiment.
Did you make this Tomato and Onion Salad?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I’d love to see your version!
Tomato and Onion Salad
Ingredients
- 2 Large tomatoes or any assortment of tomatoes you like, use what’s in season
- 1/4 Small onion thinly sliced and soaked in ice water
- Fresh basil leaves
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Instructions
- Thinly slice your onion and soak it in ice water for 5-10 minutes. This will help mellow out the onion and get rid of that sharp bite.
- Chop tomatoes into bite-sized chunks. Arrange on a platter and season generously with salt.
- Scatter the drained onion slices over the tomatoes. Drizzle over your olive oil and balsamic vinegar. Add some fresh cracked black pepper and scatter over some fresh basil. That’s it, eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
2 thoughts on Tomato and Onion Salad
Simple but delish. I’ll eat as an, a side OR main dish with some rustic bread.
Absolutely! I love this with some tinned tuna or sardines. Yum