Fresh Tomato & Red Onion Salad with Herb Vinaigrette

This dish strikes a perfect balance between the acidic bite of red onions and the juicy, mellow flavor of vine-ripened tomatoes. The herb vinaigrette ties it all together with earthy notes of basil and oregano.

Prep time: 15 minutes
Servings: 4
Difficulty: Easy

Ingredients

Category	Ingredient	Amount
Produce	Large heirloom or beefsteak tomatoes	4 medium (sliced or wedged)
	Red onion	1/2 small (thinly shaved)
	Fresh Basil	1/4 cup (torn or chiffonade)
Vinaigrette	Extra virgin olive oil	3 tbsp
	Red wine vinegar	1 tbsp
	Garlic	1 clove (minced)
	Dried Oregano	1/2 tsp
Seasoning	Flaky sea salt & Black pepper	To taste

Instructions

Prep the Onions: To take the “sting” out of the raw red onion, soak the thin slices in a bowl of ice water for 5 minutes. Drain and pat dry.
Arrange the Salad: On a large platter, layer the tomato slices or wedges. Scatter the red onions evenly over the top.
Whisk the Vinaigrette: In a small jar or bowl, combine the olive oil, vinegar, minced garlic, and oregano. Shake or whisk until emulsified.
Dress and Garnish: Drizzle the vinaigrette over the vegetables. Sprinkle generously with flaky sea salt and freshly cracked black pepper.
Finish: Top with the fresh basil leaves. Let it sit for 5–10 minutes before serving to allow the juices to mingle.

Tips for Success

Temperature Matters: Never refrigerate your tomatoes! Cold kills the flavor and turns the texture mealy. Keep them on the counter until you are ready to slice.
Salt Timing: Don’t salt the salad until right before you’re ready to eat. Salt draws out moisture; if you do it too early, you’ll end up with a puddle at the bottom of the bowl.
The “Sop” Factor: Serve this with a crusty baguette. The “tomato water” mixed with the vinaigrette at the bottom of the plate is liquid gold.

Nutritional Information (Per Serving)

Calories: 135 kcal
Total Fat: 11g
Carbohydrates: 8g
Fiber: 2g
Protein: 1.5g
Sodium: 150mg (approximate)

Health Benefits

Lycopene Powerhouse: Tomatoes are the primary dietary source of the antioxidant lycopene, which is linked to heart health and skin protection.
Healthy Fats: The olive oil helps your body absorb the fat-soluble vitamins (A, D, E, and K) found in the vegetables.
Anti-Inflammatory: Red onions and fresh garlic contain quercetin and sulfur compounds that support the immune system.

Q&A

Q: Can I use different types of vinegar?

A: Absolutely. Balsamic vinegar will make it sweeter and darker, while Apple Cider Vinegar adds a fruitier tang. Avoid plain white distilled vinegar, as it’s a bit too harsh for this delicate salad.

Q: How long will leftovers last?

A: This salad is best eaten the day it’s made. By day two, the tomatoes lose their structure and the basil turns dark. If you have leftovers, chop them up and use them as a bruschetta topping!

Q: Can I add cheese?

A: This recipe is naturally vegan, but it’s fantastic with crumbled feta, goat cheese, or torn pieces of fresh buffalo mozzarella.