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Tomato and Onion Salad
Juicy tomato wedges and crisp raw onions take center stage in this bright, refreshing side dish. A quick homemade vinaigrette of red wine vinegar, Dijon mustard, and olive oil ties everything together with a tangy punch. Fresh basil and parsley bring sweet, aromatic notes that balance the sharp bite of the onion. It's an effortless addition to warm-weather dinners or casual weekend lunches.
Ingredients
- 4 medium tomatoes, cut into bite-size wedges
- ½ small onion, sliced
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- 1½ teaspoons red wine vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon coarse ground black pepper
- ¼ teaspoon Dijon mustard
- 2 tablespoons olive or vegetable oil
Instructions
- 1Place the tomato wedges, sliced onion, chopped basil, and parsley in a large bowl and toss gently to combine.
- 2Whisk the red wine vinegar, salt, black pepper, and Dijon mustard together in a small bowl.
- 3Pour the oil into the vinegar mixture slowly while whisking continuously. This steady stream helps the dressing emulsify so it won't separate.
- 4Drizzle the dressing over the tomato mixture and toss well to coat evenly.
Notes
- Make ahead: You can whisk the dressing together up to 3 days in advance and store it in the fridge.
- Tip: Let the salad sit at room temperature for 10 minutes before serving so the tomatoes release their juices and absorb the dressing.
- Swap: If raw onions are too sharp, soak the slices in ice water for 10 minutes, then drain well before adding to the salad.