This easy Tomato and Onion Salad is one of those simple Southern side dishes that proves you don't need a long ingredient list to make something downright delicious. Made with just 4 ingredients, a handy bottled dressing shortcut, and less than 10 minutes of prep time, this marinated salad is fresh, flavorful, and perfect for summer gatherings!
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
This salad with tomato and onion is the kind of recipe that shows up at backyard cookouts, church suppers, family reunions, and weeknight dinners all across the South! As far as easy salad recipes go, this is hands-down one of my favorites!
I start looking for Vidalia onions every year as soon as the season rolls around in spring. Some years my husband even comes home with a giant bag from a local Civitan fundraiser, and suddenly I'm making all my recipes with sweet onions like Tomato and Vidalia Onion Pie with Bacon and Perfectly Crunchy Onion Rings. (Although any sweet onion will work!)
During the summer, I'm usually lucky enough to pick the grape tomatoes or small tomatoes and basil straight from my garden. The combination of homegrown tomatoes, fragrant basil, and sweet onions makes this salad taste like summer in a bowl!
If you love fresh summer produce, you might also enjoy a Cucumber Salad, Fresh Corn Avocado Tomato Salad, or a Classic Tomato Pie alongside this salad with onion and tomato.
Shortcuts
- Use bottled Italian dressing! A good-quality bottled Italian dressing does all the heavy lifting in this recipe. It provides herbs, seasonings, oil, and vinegar in one simple ingredient, saving time without sacrificing flavor.
- Buy pre-washed tomatoes. Many containers of grape tomatoes come pre-washed and ready to use. Give them a quick rinse and you're already halfway finished with the recipe.
- Make it the day before. Since the salad actually tastes better after marinating, it's the perfect make-ahead dish. Prepare it the night before your gathering and let the refrigerator do the work.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Tomatoes – Grape tomatoes or cherry tomatoes hold their shape well during marinating and have a naturally sweet flavor. Other small tomatoes, like campari or roma tomatoes are also great options!
- Vidalia Onion – Vidalia onions are famous for their sweetness and mild flavor, making them ideal for eating raw in salads. If you don't have these on hand, use red onions or other sweet onions!
- Italian Salad Dressing – A bottled Italian dressing creates the marinade and seasons the vegetables at the same time. I used Ken's Steak House Lite Northern Italian with Basil & Romano, but any good-quality Italian dressing works well.
- Fresh Basil – Fresh basil adds a bright, garden-fresh flavor that pairs perfectly with tomatoes. Tiny basil leaves can be left whole, while larger leaves should be chopped.
How to Make Tomato and Onion Salad
Scroll down to the bottom for the printable recipe with detailed instructions.
- Wash tomatoes and cut in half or into slices.
- Cut onion into slivers by cutting vertically from top to bottom.
- To really get thinly sliced onions, you can use a potato peeler!
- In a medium bowl, toss together tomato, onion, and salad dressing. Cover and marinate in the refrigerator at least 2 hours or overnight.
- Stir in basil and serve.
Little Tip: If you're serving this at a cookout or picnic, save a few basil leaves to sprinkle on top right before serving. The fresh green color makes the salad look extra inviting.
I love to serve it with my Easy Crisp Pickled Okra with this onion & tomato salad.
Pro Tips
- Slice the onion thinly. Thin slices allow the onion to absorb the dressing and soften slightly while marinating. This helps balance the sharpness of the raw onion and creates a more pleasant texture.
- Don't skip the marinating time! The flavors become much more developed after a few hours in the refrigerator. While the salad is certainly tasty right away, the tomatoes and onions absorb the dressing and become even more flavorful as they sit.
- Add basil at the end. Fresh basil tends to darken when it sits in dressing for extended periods. Stirring it in right before serving keeps it bright, fresh, and beautiful.
Substitutions & Variations
This simple tomato onion salad is so versatile! Feel free to make any of these changes:
- Italian dressing: I used Ken's Steak House Lite Northern Italian Dressing because it adds plenty of flavor with zero extra effort. Any good-quality Italian dressing will work here, so use your favorite brand.
- Greek dressing: Swap the Italian dressing for a Greek-style vinaigrette and add a handful of crumbled feta cheese and sliced Kalamata olives. YUM!
- Tomatoes: Use whatever tomatoes you have on hand! I like to use small tomatoes like roma tomatoes or campari tomatoes chopped into smaller pieces. Cherry tomatoes also work really well!
- Onions: If Vidalia onions aren't in season, another sweet onion variety works as well. You can also use red onions, just soak them in cold water before using them to take out some of the bite!
- Balsamic vinaigrette: I'm partial to the rich flavor that balsamic vinaigrette adds to this salad. Just keep in mind that it will slightly darken the tomatoes and onions as they marinate.
What to Serve with Tomato Basil Onion Salad
This simple marinated tomato and onion salad pairs beautifully with all kinds of Southern favorites and easy summer meals. I like to serve it with mains like Air Fryer Meatloaf, grilled chicken, burgers, or barbecue. It’s also delicious with Easy Air Fryer Tilapia or Pan Fried Crab Cakes!
If you're planning a Southern spread, try this cherry tomato and onion salad with Shrimp and Grits and a slice of Vidalia Onion Cornbread on the side! So delicious!
Storage
- Store: Keep the tomato vidalia onion salad covered in the refrigerator for up to 2 days.
- Make Ahead: Prepare up to 2 days in advance and refrigerate until ready to serve.
- Refresh before Serving: Give the salad with tomato and onion a quick stir before serving since the dressing will settle.
FAQ's
A tangy Italian vinaigrette is a classic choice because it enhances the natural sweetness of the tomatoes without overpowering them. Greek dressing, balsamic vinaigrette, or a simple olive oil and vinegar combination are also delicious options.
Grape and compari tomatoes are my favorite because they're sweet, juicy, and hold up well after marinating. Cherry tomatoes, Roma tomatoes, or even chopped garden-fresh tomatoes can also be used.
A ripe tomato should feel slightly soft when gently squeezed and have a sweet, earthy aroma near the stem. It should also have rich, vibrant color without large green patches or wrinkled skin.
Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Want all my new recipes and updates? Get my weekly newsletter in your inbox!
Tomato and Onion Salad
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 1 10 oz container grape tomatoes or 2 cups small tomatoes, cut in wedges
- ½ (of one) small Vidalia onion (about ¼ cup)
- ½ cup good quality Italian salad dressing (such as Ken's Steak House Lite Northern Italian with Basil and Romano)
- 2 tablespoons tiny basil leaves or chopped basil
- Freshly ground pepper (optional)
Instructions
- Wash tomatoes and cut in half or into wedges.
- Cut onion into slivers by cutting vertically from top to bottom.
- In a medium bowl, toss together tomato, onion, and salad dressing. Cover and marinate in the refrigerator at least 2 hours and up to 2 days.
- Stir in basil right before serving.
Notes
- For the sweetest flavor, use Vidalia onions when they're in season. Alternatively, you can use red onions or other sweet onions.
- This salad tastes best after marinating for at least 2 hours, but overnight and up to 2 days is even better for maximum flavor.
- Add the fresh basil just before serving to keep it bright green. If added too early, it may darken in the dressing.
- Grape tomatoes hold up especially well during marinating, but cherry tomatoes, roma tomatoes, and campari tomatoes all work just as well.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Give the salad a quick stir before serving since the dressing will settle at the bottom.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Comments
No Comments