Fresh Tomato and Onion Salad
Ingredients
For the Salad:
-
4–5 ripe tomatoes (Roma or vine tomatoes work best), cut into wedges
-
1 small red onion, thinly sliced
-
1/2 small white onion, diced (optional, for extra crunch)
-
2 tablespoons fresh parsley, finely chopped
-
Salt and black pepper to taste
For the Vinaigrette:
-
3 tablespoons extra virgin olive oil
-
1 tablespoon red wine vinegar
-
1 teaspoon lemon juice (optional for brightness)
-
1/2 teaspoon Dijon mustard (optional, for depth)
-
1 clove garlic, finely minced (optional)
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
Instructions
1. Prep the Vegetables
-
Wash the tomatoes thoroughly.
-
Cut each tomato into wedges (about 6–8 wedges per tomato depending on size).
-
Thinly slice the red onion into half-moons.
-
If using white onion, dice it finely for an extra layer of sharpness.
-
Finely chop the fresh parsley.
2. Make the Vinaigrette
In a small bowl or jar, combine:
-
-
-
3 tablespoons olive oil
-
1 tablespoon red wine vinegar
-
1 teaspoon lemon juice (optional)
-
1/2 teaspoon Dijon mustard (optional)
-
1 minced garlic clove (optional)
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
-
Whisk or shake until well combined and slightly thickened.
-
