Tomato and Onion Salad (Printable Version)
Crisp tomatoes and sharp onions with tangy vinaigrette
# What You Need:
→ Vegetables
01 - 4 medium ripe tomatoes, sliced
02 - 1 large red onion, thinly sliced
03 - 2 tablespoons fresh parsley, chopped
→ Dressing
04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon red wine vinegar
06 - 1 teaspoon lemon juice
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Arrange the sliced tomatoes and onions on a large serving plate in an alternating pattern for visual appeal.
02 - In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and black pepper until fully emulsified.
03 - Drizzle the dressing evenly over the tomatoes and onions, ensuring all slices receive coverage.
04 - Sprinkle chopped parsley on top to add color and fresh herbal notes.
05 - Let the salad rest for 5 minutes at room temperature to allow flavors to meld before serving.
# Expert Tips:
01 -
- It comes together in literally ten minutes with ingredients you probably already have
- The vinegar cuts through rich main courses like magic, making it the perfect side for heavy meals
02 -
- I learned the hard way that refrigerating tomatoes kills their flavor and turns mealy, so always keep them on the counter until you're ready to use them
- The salad tastes even better after sitting for a few minutes, so don't stress about serving it immediately
03 -
- Pat your tomato slices dry with paper towels before arranging them if you want a neater presentation, otherwise the juices will make everything a bit messy
- Room temperature tomatoes have way more flavor than cold ones, so take them out of the fridge at least an hour before prep