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!
Keyword: Tomato onion salad
5(20 oz/600 grams)large vine tomatoes (or any kind of ripe and nice tomatoes, measure the weight in this case).
1red onion, finely sliced
1garlic clove, grated
2Tbspextra virgin olive oil
1Tbspwhite or red wine vinegar (cider or balsamic vinegar are ok too)
¼tspsalt, 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.