Simple Tomato Salad

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We are approaching the end of summer, and what summer is complete without a tomato recipe? I was looking for a recipe that would accompany my Flat Iron Steak with Chimichurri recipe. This one fits the bill perfectly. Healthy, fresh, easy. What more could you want? The pickled red onion lends an amazing sweetness to this recipe. I don't recommend skipping that step. Pickling the onion first truly does add an extra layer of flavor to this tomato salad that you will not get if you just slice some red onion and toss it in.

Look at all of that beautiful color! It's a fiesta in a bowl. Eye-catching for sure! I opted for small multi-colored tomatoes that I simply cut in half. The dressing is a simple and healthy vinaigrette made up of Dijon mustard, balsalmic vinegar (white or red), pepper, salt, and olive oil.

This recipe makes enough for 10-12 servings, so plenty to share. Unfortunately, it won't last long in your fridge, but it is the perfect side dish to bring to a grill party. You certainly won't be bringing any back home with you, and it is sure to get rave reviews!

Enjoy!

Tomato Salad

Heavenly Home Cooking

This easy, delicious, tangy tomato salad is the perfect summer side dish. Bring it to your next BBQ for rave reviews!

5 from 2 votes

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Prep Time 10 mins

Resting Time 30 mins

Total Time 40 mins

Course Side Dishes

Cuisine American

Servings 10 servings

Calories 82 kcal

Equipment

Medium glass bowl

Small saucepan

Large serving bowl

Ingredients

  

1x2x3x

Pickled Onions

• 1 medium red onion thinly sliced1 medium red onion thinly sliced
• 1/3 cup white wine vinegar1/3 cup white wine vinegar
• 1 Tablespoon sugar1 Tablespoon sugar

Dressing

• 2 teaspoon Dijon mustard2 teaspoon Dijon mustard
• 2 Tablespoon balsalmic vinegar2 Tablespoon balsalmic vinegar
• 1/2 teaspoon ground black pepper1/2 teaspoon ground black pepper
• saltsalt
• 1/4 cup extra virgin olive oil1/4 cup extra virgin olive oil

Salad

• 2.5 pounds ripe red, yellow, green, and/or orange tomatoes cut into wedges or in half if using small tomatoes2.5 pounds ripe red, yellow, green, and/or orange tomatoes cut into wedges or in half if using small tomatoes
• parsley or radish sprouts as garnishparsley or radish sprouts as garnish

Instructions

 

Pickled Onions

• Place onion slices in a medium heatproof bowl.

  In a small saucepan, warm white wine vinegar, sugar, and 1/2 tsp. salt over medium heat, stirring to dissolve sugar.

  Pour over onion slices, and toss to coat.

  Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.

Dressing

• In a small bowl, whisk together mustard, balsalmic vinegar, pepper, and 1/4 tsp. salt.

  Gradually whisk in olive oil.

Salad

• Place tomatoes in a large serving bowl.

  Add dressing and toss to coat.

  Top with drained pickled onions and parsley or radish sprouts.

Nutrition Facts

Calories: 82kcal (4%)Carbohydrates: 7g (2%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 1g (6%)Sodium: 26mg (1%)Potassium: 267mg (8%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 555IU (11%)Vitamin C: 27mg (33%)Calcium: 15mg (2%)Iron: 1mg (6%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 10 servings

Keyword easy, healthy

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Recipe Credit: Our Best Recipes by Family Circle

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