Tomato and Red Onion Salad

Bowl of tomato and onion salad garnished with a sprig of fresh basil.

5 from 3 votes

Lightly seasoned with olive oil, vinegar, and fresh basil, this Mediterranean tomato and red onion salad is a celebration of summer flavors.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American, Italian, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 40kcal

Author: Amy Katz

Ingredients

1 dry pint cherry tomatoes (or grape tomatoes) halved or quartered
½ cup red onion sliced crosswise
2 Tablespoons fresh basil chopped or cut with herb scissors
1 Tablespoon extra virgin olive oil
1 Tablespoon red wine vinegar
salt and pepper to taste

US Customary - Metric

Instructions

Place all the ingredients in a medium bowl.
1 dry pint cherry tomatoes, ½ cup red onion, 2 Tablespoons fresh basil, 1 Tablespoon extra virgin olive oil, 1 Tablespoon red wine vinegar, salt and pepper
Toss well to combine. Taste and adjust for salt and pepper and serve.

Notes

Leftover salad can be refrigerated in an airtight container for about 2 days. I personally prefer this salad fresh and at room temperature. This way the tomatoes have the most flavor.

Nutrition