Description
Marinated Tomato Onion Salad combines juicy tomatoes, crisp red onion, cucumber, fresh parsley, and a tangy homemade vinaigrette. This refreshing no-cook salad works well for lunches, cookouts, picnics, and meal prep.
Ingredients
2 pounds Roma or vine-ripened tomatoes, cut into wedges
1 medium red onion, about 150 grams, thinly sliced into half moons
1 cup English cucumber, about 150 grams, sliced into thin rounds
1/2 cup fresh parsley, about 15 grams, chopped
1/3 cup red wine vinegar, about 80 milliliters
1/4 cup extra virgin olive oil, about 60 milliliters
2 tablespoons granulated sugar, about 25 grams
1 teaspoon salt, about 6 grams
1/2 teaspoon black pepper, about 3 grams
1 teaspoon dried oregano, about 2 grams
1 garlic clove, about 5 grams, minced
Instructions
1. Cut the tomatoes into evenly sized wedges.
2. Slice the red onion into thin half moons.
3. Slice the cucumber into thin rounds.
4. Place the tomatoes, onion, cucumber, and chopped parsley in a large glass bowl.
5. Add the red wine vinegar, sugar, salt, black pepper, oregano, and minced garlic to a small bowl or jar.
6. Whisk or shake the dressing until the sugar fully dissolves and the mixture smells fragrant.
7. Slowly pour in the olive oil while whisking continuously until the dressing combines.
8. Pour the dressing over the vegetables.
9. Fold the salad gently until the vegetables are evenly coated without crushing the tomatoes.
10. Let the salad rest at room temperature for 15 minutes.
11. Transfer the salad to the refrigerator and chill for another 15 to 30 minutes.
12. Stir gently once halfway through the chilling time.
13. Serve cold or slightly chilled.
Notes
Choose ripe but firm tomatoes so the wedges hold their shape.
Slice the onion thinly to soften its sharp flavor during marinating.
Use a glass or nonreactive bowl because vinegar can react with some metals.
Allow at least 30 minutes of total resting time for the best flavor.
Cherry tomatoes may replace Roma or vine-ripened tomatoes.
Fresh basil may be added with the parsley.
Apple cider vinegar may replace red wine vinegar.
Add crumbled feta cheese just before serving for extra richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The salad tastes best within the first 2 days.
Do not freeze because tomatoes and cucumbers become watery after thawing.
Nutrition values are estimates and may vary by serving size and ingredient brand.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg