Tomato red onion salad

One of the things I love so much about summertime is summer vegetable salads… like this easy and healthy Tomato, Basil and Red Onion Salad.

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If you follow me on Instagram then you know I took a little day trip to Ocracoke Island this past weekend with my dog Baby (just me and her!) for lunch and a day of walking the island. That day with my dog has been on my bucket list for a while and I finally did it.

She did so very good and was so well-mannered towards everyone! Even though I rescued her a year ago this month, I know she probably doesn’t have a whole lot of time left with me which is okay because we’ve made our moments count this past year. This is on the ferry ride home and she is worn out from all of the fun. She met so many people from toddlers to elderly people to a nice group of people traveling on their Harleys. It was almost like she was a therapy dog and made everyone’s day!

I made sure to bring plenty of ice and water, and used a hand towel dipped in ice water to place it over her to cool her off when she got hot.

I ate a HUGE cheeseburger at Dajio Restaurant (and yes, I gave Baby a few bites!). 😛 I love going there because the food is insanely delicious and they’re doggy friendly. You can bring your dog into the bar area or out on the patio to eat.

So after devouring that amazing monster cheeseburger (it was soooo good!), I was craving some kind of veggie salad to make. My mama always makes me a salad similar to this when I eat with her in the summertime. For some reason hers always tastes better (maybe it’s because I don’t have to make it?!).

Regardless, this salad is so simple and easy to make… and tastes amazing! I hope you enjoy it as much as I always do.

And if you’ve had something to do on your bucket list for a while… DO IT! I’m so glad I did!!! 🙂


  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon honey
  • 1 teaspoon fresh minced garlic
  • 1/4 teaspoon kosher salt (more or less, to taste)
  • 1/4 teaspoon fresh cracked black pepper (more or less, to taste)
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 1/4 cup loosely packed julienned or chopped fresh basil (about 5 large leaves)


  1. In a medium bowl, whisk together olive oil, vinegar, honey, garlic, salt and pepper. Set aside.
  2. In another medium bowl, gently toss tomatoes and onions together to combine. Drizzle with olive oil mixture and sprinkle with basil. Gently stir to combine.





Basically, I sending all the “Hi”s to you guys today. I have been anticipating summer because some of my favorite veggies are in season now. And at the very top of my list are vine ripened tomatoes. Which is the real super star of this Balsamic Tomato and Onion Salad recipe. And having Dorot basil ready to go in the freezer made this super easy recipe even easier. Love it!!

I can’t tell you guys how much I absolutely love having these little Dorot pods of herbs in my freezer. It makes cooking super easy. And I just hate when I want to make a dish but I ran out of fresh herbs. so this is super helpful. I found them in the freezer isle and simply tossed them in the freezer for future use.

I am so here for all this salad! It has everything: sweet ripe tomatoes, semi-sweet-semi-tangy onions, tangy balsamic vinegar and tons of herbs. What could go wrong with all that goodness?

The kids are on summer vacation so we are officially planning our camping trip. I am pretty sure I am gonna blog this trip. And this Balsamic Tomato and Onion Salad recipe is seriously on my list of make ahead dishes.

Because I found that the recipe is AWESOME after it is refrigerate for an hour but the balsamic soaked onions and tomatoes tastes AMAZING the next day.

My goals for this summer is to really get outside and enjoy this glorious Florida sun. So super easy salads like this one is right up my alley. Don’t you love super easy summer salad that are low key and simply delicious.

Make it and tell me how you liked it. Tag me in your pictures too. Love seeing them.



5 from 2 votes Balsamic Tomato and Onion Salad

Super easy Balsamic Tomato and Onion Salad recipe that has everything. Sweet and crisp vegetables that are tossed and soaked in a tangy vinaigrette.


  • 2 Purple Onions Sliced thinly
  • 1 Clove Garlic Finely minced
  • 8 0z Ripe Red Cherry tomatoes Sliced
  • 8 oz Ripe Yellow Cherry tomatoes Sliced
  • 1/2 Cup Olive Oil
  • 1/2 Cup Balsamic Vinegar
  • 1/8 salt Or taste
  • 2 Teaspoon Basil 2 Dorot pods
  • 2 Teaspoon Fresh Cilantro Finely chopped
  • 1/2 Teaspoon Sugar
  • 1/8 Teaspoon Fresh Black Pepper


  1. Prep:

    Slice the tomatoes and onions and set aside. In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic. basil and pepper. Pour over tomato mixture; toss gently to coat. Cover with plastic wrap and refrigerate for at least one hour to over night. Serve with a slotted spoon and enjoy!


Tomato Onion Salad with Basil is a classic Mediterranean dish. This vegan cherry tomato salad is a great way to enjoy summer produce. And it’s so easy to make. Pair this tomato and red onion salad with all your seasonal favorites.

Cherry tomatoes are a staple ingredient in my kitchen.

I love buying them from the farmers market in the summer when they are as sweet as candy.

Besides popping them in my mouth as a snack, I incorporate them into all sorts of recipes.

From Cherry Tomato Pasta to simple tomato bruschetta, cherry and grape tomatoes work well in a variety of Mediterranean diet recipes.

And even though I try to eat seasonally as much as possible, it’s nice that these little tomatoes are readily available year-round.

So even though I tend to think of Tomato Onion Salad as a warm-weather dish, I often enjoy it at other times, too.

Red onions

The other key ingredient in this cherry tomato salad is red onions.

Since raw onions are often too strong for my taste, I like to use the method outlined in the recipe for Marinated Artichoke Hearts Salad to cut down on their sharpness:

  1. Slice the onion crosswise.
  2. Separate the slices and place them in a bowl of ice water.
  3. Let the onion soak for at least 15 minutes.
  4. Drain and run fresh water over the onion slices, then proceed with the recipe.

However, if you like your onions to have a little kick, you can skip this step.

And did you know that raw onions, which are part of the allium family of vegetables, contain anti-inflammatory properties which may help prevent cancer? You can read more about them in The Healthiest, Anti-Cancer Foods: G-BOMBS by Dr. Joel Fuhrman, MD.

Foods that not only taste delicious but are also healthy are always winners in my book!

And if you don’t have a red onion, a white onion is a good substitute in this recipe.

Tomato Onion Salad serving suggestions

This tomato red onion salad is very versatile.

You can enjoy it as a snack or starter before your meal.

And I love combining it with other complimentary dishes such as pasta, pilafs, sandwiches, or other salads.

In the photo above I’ve served the tomato and red onion salad with Oven Roasted Mushrooms, Chickpea Rice, and Garlic Yogurt Sauce.

It’s also wonderful with Spaghetti with Garlic and Olive Oil.

Or mix things up and try it with Green Bean Curry.

More cherry tomato salad recipes

And if you enjoy this recipe, you may want to try some of these other easy salad recipes featuring cherry or grape tomatoes:

  • White Bean Salad with Cherry Tomatoes
  • Watermelon Tomato Salad
  • Mediterranean Cucumber Salad
  • Vegan Tomato Cucumber Feta Salad
  • Silken Tofu Salad

Tomato Onion Salad Recipe

As you can imagine, this recipe is very easy to prepare.

Simply halve or quarter the tomatoes, slice the onions, chop some basil, then toss them with a little olive oil, red wine vinegar, and salt and pepper.

This recipe makes 2-4 servings, depending on how much salad you want to eat. I have listed it as 4 servings in this recipe in order to estimate the nutritional information.

And while you can refrigerate the leftovers for a couple of days, I personally prefer this salad fresh and at room temperature. This way the tomatoes have the most flavor.

If you love this recipe, please give it 5 stars!

Tomato Onion Salad with Basil

Tomato Onion Salad with Basil is a classic Mediterranean dish. This vegan cherry tomato salad is a great way to enjoy summer produce. Pin Course: Salad Cuisine: Mediterranean Keyword: Tomato Onion Salad Prep Time: 15 minutes Total Time: 15 minutes Servings: 4 Calories: 40kcal Author: Amy Katz


  • 1 dry pint cherry tomatoes, (or grape tomatoes) halved or quartered
  • 1/2 cup red onion, sliced crosswise (See Notes)
  • 2 Tablespoons fresh basil, chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon red wine vinegar
  • salt and pepper, to taste
  • Place all the ingredients in a medium bowl.
  • Toss well to combine. Taste and adjust for salt and pepper. Serve.


If the onion tastes too strong for your liking, let the onion slices soak for at least 15 minutes in a bowl of ice water. Drain and rinse them under cold water, then proceed with the recipe.


Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1.5mg | Calcium: 5mg

This summer tomato salad with balsamic red onion is so good and versatile you’ll want to put it onto everything!

I may complain that it’s too hot out and I hate heatwaves with a passion, but summer isn’t all bad. Definitely not bad. Because of all the produce, which I keep raving about. And today we’re totally bingeing on tomatoes. I wait for this all year long. Juicy, big, meaty heirloom tomatoes. Little plump cherry tomatoes and sweet datterinis. Plum tomatoes and all the other colorful varieties. I mean… I could go on and on, but I know you get the point.

Not that it takes much effort, but I really try to eat as many tomatoes as I can during the summer season. The winter tomatoes are a mushy watery tasteless mess most of the time, so I see no point in buying them then. So summer it is. And honestly, out of everything we’ve had for dinner over the past few weeks, this summer tomato salad has been on the menu more than anything else. It’s the simplest thing ever and it’s what makes me happiest. Fresh tomatoes and fresh bread. Although I do usually add a sliced pepper to it as well, because bell peppers are just wonderful right now too.

This summer tomato salad with balsamic red onion is very simple. Maybe it’s too simple and it doesn’t look impressive enough, but… who am I kidding? It’s totally impressive and it has one job – showcasing tomatoes. That’s it. A pretty, light salad that goes with everything.

The base is made with the big jewels – sliced heirloom tomatoes. I top these with a thinly sliced red onion, which first takes a bath in some white balsamic vinegar and a selections of small cherry tomatoes. I like to mix the varieties for some color and extra flavor. Lastly, I drizzle the salad with olive oil, add some basil and a generous pinch of fleur de sel.

And that’s it! A wonderful summer tomato salad that goes with everything. I love it with some fresh bread and olives, sometimes cheese. But it is superb in a sandwich or burger and alongside anything fried or cheesy. And that tomato vinaigrette that’s left in the bowl? You dip bread in that. It’s mandatory!

Summer tomato salad with balsamic red onion

A light and fresh summer salad, perfect as a side dish or even a topping in your burger.

  • Author: Alice
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2-4 servings 1x
  • Category: Salad

Scale 1x2x3x

  • 3 tablespoons white balsamic vinegar
  • 1/2 teaspoon fine sea salt
  • 1 small or 1/2 medium red onion, thinly sliced
  • 2 large heirloom tomatoes
  • a handful of cherry tomatoes
  • 2 tablespoons olive oil
  • a small handful of fresh basil
  • fleur de sel

For serving

  • fresh white bread, sliced and toasted (optional)
  • olives (I’m using almond-stuffed olives)
  1. Whisk vinegar and salt in a medium bowl. Add onion and toss to combine. Let stand while you toast the bread. As the bread is toasting, slice the heirloom tomatoes into disks. Also slice cherry tomatoes, either in half or in 4 wedges. Add sliced cherry tomatoes to onion and toss to combine.
  2. Take a large serving plate or a shallow bowl and arrange the heirloom tomatoes on the bottom, they can overlap a bit. Top with the onion-tomato mix. Drizzle with olive oil, sprinkle with basil and a generous pinch of fleur de sel.
  3. Serve immediately, together with bread and olives. You can also add some cheese and of course wine.

Store any leftover salad in the fridge, it’ll still taste pretty good later. You can also put it in a sandwich or burger, because that too is amazing.

You can use classic balsamic vinegar instead of white, but know that it’ll make the onions brown-ish. Red wine vinegar is a great choice too.

Want to see more drool-worthy tomato recipes? Like this heirloom tomato focaccia? Hop over on Instagram and check out #wesaytomatoes to see what fellow bloggers have come up with to celebrate this wonderful ingredient!

If you love the taste of onions and tomatoes, this recipe is for you. In this simple salad, these two ingredients come together to create a low-budget, quick, and vegan Paleo salad option that works well paired with a main course or as a healthy snack. This recipe couldn’t be simpler to prepare – with a handful of ingredients and minimal prep, you’ll be ready to serve and enjoy the delicious flavors of the raw vegetables included here.

Since the value of this dish lies in the simplicity of the ingredients used, it becomes even more important to seek out high-quality produce that’s at the peak of freshness. While the least expensive tomatoes and onions may seem like an appealing way to save money, they can also lead to boring flavors. When you’re looking for the type of fresh produce that makes dishes like this really stand out, venture into your local farmer’s market, or, try your hand at growing your own!

One component of this dish that can be adjusted is the onions – for some, raw onions are just too harsh to include, even when they are dressed up with balsamic vinegar and other oils. If that’s the case, try giving your onions a quick sauté before layering them into the salad – this will help take a bit of the bite out of the onions while still allowing you to incorporate them. Since this salad is so simple and neutral, adding it to any main course option will work. We like the idea of adding an unconventional poultry to this dish – try serving with the Orange and Lemon Roasted Duck for an unexpected combination.

Balsamic Tomato And Onion Salad Recipe

Serves: 2Prep: 15 min

Protein: 1g / %

Carbs: 19g / %

Fat: 21g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan

  • 2 cups grape tomatoes, halved
  • 1 small onion, thinly sliced
  • 3 tbsp. virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. fresh basil, minced
  • Sea salt and freshly ground black pepper


  1. Arrange the salad in layers, alternating between the tomatoes and onion.
  2. Drizzle with olive oil and balsamic vinegar.
  3. Season the salad with salt and pepper to taste and top with fresh basil.

Nothing screams summer to me more than a fresh tomato salad. Tomatoes are bountiful in the summertime, and I find myself incorporating them into every meal imaginable. In past years, I have grown tomatoes, which has elevated my need to have to come up with a wide-variety of tomato recipes. I’ve been making this balsamic marinade tomato and onion salad for quite some time now.

I love how easy this salad comes together, and how versatile it can be. I’ll make it in the morning right after I’m done cleaning up breakfast, so that the tomatoes can soak in the Litehouse® Balsamic Vinaigrette Dressing & Marinade for at least 4 to 6 hours. It’s perfect side dish to incorporate with a dinner on the grill, or even a side for a summer potluck.

Thankfully, my two-year old daughter is veggie obsessed–specifically, tomatoes. She could eat a tomato like an apple if I let her. She typically likes them plain with nothing on them—just enjoys the sweetness from nature. I wasn’t sure how she would do with this tomato salad, but after one bite she began to gobble the tomatoes up. I love the Balsamic Vinaigrette because it isn’t as strong and pungent as traditional balsamic vinegar. It has a silky smooth texture and is well balanced giving just the right amount of balsamic in every bite.

This salad is very simple to create. There is absolutely no cooking time and it takes about ten minutes to prep. First you’ll want to wash, pat dry, and cut the tomatoes into eight slices per tomato. Next, you’ll place the tomatoes in a large container (preferably one that has a lid, but if not you can use plastic wrap). Then, thinly slice the red onions using a mandolin slicer. If you don’t have one, don’t worry. Just make your cuts as thin as possible. Next, add the red onions to the container. Pour on the Litehouse® Balsamic Vinaigrette Dressing & Marinade. Mix well and place a lid on the container. Place in your refrigerator for 4 to 6 hours to chill and marinade. Right before you are ready to serve I like to add fresh herbs and season with salt and pepper. Give the tomato salad another good mix and serve immediately.

Even the least skilled cook can make this easy recipe for Balsamic Marinated Tomato and Onion Salad. Absolutely, no cooking required. Just a little prep work, slicing, and marinating!