Tomato Onion Salad, super tasty!

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Get the most of your fresh tomatoes with this vibrant tomato onion salad. It’s quick to make, healthy, and packed with fresh big flavor!

Serve with crusty panini bread, olive focaccia or pesto bread for a light yet filling summer lunch or terrific BBQ side dish. So simple, so good.

Top view of a white serving tray full of tomato and onion salad garnished with basil leaves.

Just like my fresh tomato pizza or tomato cucumber salad, this easy recipe is great to turn your tomatoes into a delicious, refreshing meal.

But you hardly need a recipe to make this salad. All you have to do is combine ripe tomatoes and crunchy onion with a tangy vinaigrette dressing, a pinch of chili flakes and Mediterranean oregano.

Fresh ingredients that pack flavor in a simple, low-caloirie salad you can make in a snap, and absolutely perfect for any occasion, from quick lunches to summer gatherings!

List of the ingredients

  • Tomatoes (any kind of nice and ripe tomatoes)
  • Red onion
  • Garlic
  • Oregano
  • Chili flakes (optional)
  • Extra virgin olive oil & vinegar
  • Salt & pepper
The ingredients to make this tomato onion salad are arranged over a white background.

How to make tomato onion salad

(Note: the full recipe is at the bottom of the page)

  • Cut the tomatoes. Depending on their size, you might need to cut them in half, remove the hard core at the top, and cut each half into 4 slices.
  • Finely slice the onion and place everything into a salad bowl.
A knife cutting tomatoes and a red onion into slices.
  • Make the dressing and pour over the salad.
  • Toss well to combine and serve with crusty bread!
Two wooden spoons tossing tomato and onion salad in a white serving plate.

Recipe notes

Tomato and onion salad ingredients

Tomatoes: I used large on the vine tomatoes, inexpensive and easily available.
But feel free to use any kind of tomatoes as long as they’re ripe and taste nice (plum, beefsteak or even cherry tomatoes).

Onion: make sure the onion is fresh and firm. Red onions are the best for salads and are packed with quercetin, a potent flavonoid with several health benefits.
But you can use white onion instead, it works fine too.

Extra virgin olive oil: go for good-quality olive oil, it allows the veggies to shine and keeps the salad light and fresh.

Vinegar: I used wine vinegar, but cider or balsamic vinegar work just fine.

Oregano: convenient and easy to use, oregano adds its fragrant, mediterranean flavor instantly. But 1-2 Tbsp of chopped fresh basil or parsley deliver delicious herbal notes that pair so well with this tomato and onion salad.

Garlic: I love it, it adds more FLAVOR! But skip it if you feel it’s hard to digest.

A hand digging a slice of crusty bread into some tomato and onion salad.

Tomato and onion salad variations

This simple salad is super versatile too. Go ahead and layer in other tasty ingredients if you wish: cucumber, avocado, arugula, fennel, grilled veggies, feta, mozzarella balls, olives… the sky is the limit!

Looking for more salad recipes?

Here a list of some of my favorite salad recipes perfect for this summer:

More recipes with fresh tomatoes!

If you have delicious fresh tomatoes to use up, here a few of my favorite summer tomato recipes:

If you make this fresh tomato and onion salad or if you have a question, let me know by leaving a comment. I would love to hear from you! x
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Tomato and Onion Salad, so Tasty!

Get the most of your fresh tomatoes with this vibrant tomato and onion salad. It's quick to make, healthy, and packed with fresh big flavors!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Tomato onion salad
Servings: 4
Calories: 100kcal
Author: Katia


  • 5 (20 oz/600 grams) large vine tomatoes (or any kind of ripe and nice tomatoes, measure the weight in this case).
  • 1 red onion, finely sliced
  • 1 garlic clove, grated
  • 1 tsp dried oregano
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp white or red wine vinegar (cider or balsamic vinegar are ok too)
  • ¼ tsp salt, plus more to taste


  • If you use plum, beefsteak tomatoes or vine tomatoes, cut them into half, remove the hard core at the top and cut each half into 3-4 slices, depending on their size. If you use cherry tomatoes, cut them into half. Place them into a salad bowl.
  • Peel, finely slice the onion, and add it to the tomatoes.
  • Place olive oil, vinegar, garlic, oregano, and salt in a small jar with lid and shake until you get a homogeneous-looking mixture.
  • Pour the dressing over the salad, toss to combine, taste and adjust the seasoning according to yout liking.
  • Serve at room temperature, ideally with crusty bread. Enjoy.


TOMATOES: If you use large tomatoes, make sure they don’t release too much water when you slice them. If they do, just remove excess water from the bowl before adding the dressing.


Calories: 100kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 154mg | Potassium: 396mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1258IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 1mg

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