Tomato and Onion Salad Recipe

5 from 2 votes

With a handful of simple ingredients, this tomato and onion salad is a vibrant and flavourful side. With sweet tomatoes and lightly pickled onions, it's a perfect Summer side.

Prep Time12

Course: Salad, Side Dish

Cuisine: Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 225kcal

Author: Amanda Logan

Ingredients

1 tablespoon French shallot or red onion, finely diced
1 tablespoon white wine vinegar or lemon juice
600 g small or cherry tomatoes or 4 large tomatoes
½ teaspoon garlic minced
3 tablespoon olive oil
½ teaspoon salt salt flakes if you can
pepper optional
2 tablespoon basil finely sliced
3 tablespoon pine nuts optional

Instructions

In a small bowl or jar, combine the onions and vinegar. Set them aside so the vinegar has time to take some of the astringent flavour out of the onions. We want the onions in the salad, just not dominating it.
Meanwhile, chop your tomatoes into different bite size pieces. I generally leave the smaller tomatoes whole and cut the rest into halves and quarters.
Add the minced garlic to the tomatoes and gently mix it through. Set aside while you finish prepare the other ingredients.
After around 5 minutes of soaking time, add the vinegar to the tomatoes and toss through. add the olive oil and stir well.
Season well with the salt and some cracked pepper (if you like) and add the finely sliced basil. If you are adding pine nuts (which I totally recommend), lightly toast them on a dry pan and add them just before serving.

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