Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Tomato Onion Salad Recipe

    Published September 3, 2023. This post may contain affiliate links. Please read my disclosure policy.

    This hearty tomato onion salad recipe is loaded up with fresh heirlooms, red onions, crumbled blue cheese, and balsamic vinaigrette for one delicious salad. You will love the ease of making this recipe and the wonder flavors in it.

    If you love big, hearty, refreshing salads, especially in the summer months, please see how to make my Horiatiki or my Classic Cobb Salad.

    tomato onion salad on a plate


     

    Tomato Onion Salad

    Tomato onion salad is a simple salad dish consisting of tomatoes, onions, cheese, lettuce, and dressing. It’s a popular salad that is served across homes and restaurant menus throughout the late summer months, especially when tomatoes are in peak season.

    This is one of my family’s favorite salads and our favorite aspect of it is how customizable it can be via different cheeses, onions, dressings, and greens. No matter how you eat it, the flavor combination of fresh ingredients is outstanding.

    Ingredients and Substitutions

    tomato onion salad ingredients
    • Tomatoes – Any fresh tomato will work in this recipe. I prefer to use fresh heirloom beef steaks as they are the largest.
    • Onion – A red onion works very well. However, a sweet or white onion will also work.
    • Cheese – I used crumbled blue cheese for 1 salad and sliced buffalo mozzarella in the other. The option is up to you. I prefer blue cheese as it has more interesting flavors when mixed with tomatoes, onions, and dressing.
    • Basil – You will need some fresh basil to finish the salad.
    • Lettuce – Romaine lettuce works best. However, you can use green or red-leaf lettuce or any of your favorite greens.
    • Dressing Balsamic vinaigrette works the best, in my opinion. Italian dressing is also good.

    How to Make a Tomato Onion Salad

    Start by slicing the tomatoes about ½” to ¾” thick.

    slicing tomatoes

    Peel and slice the onion about ¼” to ½” thick. The thicker they are, the more pungent the overall onion flavor will be.

    slicing the red onions

    Place 1 large leaf of romaine lettuce down onto the serving plate.

    adding a leaf of lettuce onto a plate

    Next, layer while fanning out slices of tomatoes with slices of onions, filling the center plate from top to bottom. I usually take the center part out to the sliced onion to reduce some of those flavors.

    placing tomatoes and onions on a plate

    Add on crumbled blue cheese and fresh basil.

    blue cheese with tomatoes and onions

    Drizzle on the balsamic vinaigrette all over the dish.

    balsamic vinaigrette on a salad

    Tomato and Mozzarella Salad Variation

    This combination replaces the blue cheese with buffalo mozzarella. Follow the same procedures as before, except add a slice of buffalo mozzarella after the slice of onion and before the slice of tomato throughout the entire dish. Serve it with chopped fresh basil and balsamic vinaigrette.

    tomato onion salad with buffalo mozzarella

    Make-Ahead and Storage

    Make-Ahead: Keep the dressing separate, but you can make this up to 1 day ahead of time. I would also advise not slicing the tomatoes until you are ready to serve. Don’t season it either until ready to serve.

    How To Store: If you can keep the seasoning and vinaigrette separate, cover and keep it in the refrigerator for up to 3 days.

    Chef Billy Parisi

    Chef Notes + Tips

    • Any tomato will work for this recipe.
    • You can also add fresh oregano leaves as a garnish to this dish.
    • This salad is very filling, so one finished plate will indeed serve two people.  

    More Salad Recipes

    Share this Post

    Let's Cook - Chef Billy Parisi

    Tomato Onion Salad Recipe

    5 from 3 votes
    This tomato onion salad recipe is loaded up with fresh heirlooms, onions, blue cheese, and balsamic vinaigrette for one delicious salad.
    Servings: 4
    Prep Time: 10 minutes

    Ingredients 

    • 2 large heirloom beefsteak tomatoes
    • 1 large peeled red onion
    • ½ cup crumbled blue cheese
    • 1 ball sliced buffalo mozzarella
    • 4 large leaves of romaine lettuce
    • 2 tablespoons chiffonade fresh basil
    • balsamic vinaigrette
    • coarse salt and fresh cracked pepper to taste

    Instructions

    • Start by slicing the tomatoes about ½” to ¾” thick.
    • Peel and slice the onion about ¼” to ½” thick. The thicker they are, the more pungent the overall onion flavor will be.
    • Place 1 large leaf of romaine lettuce down onto the serving plate.
    • Next, layer while fanning out slices of tomatoes with slices of onions filling the center plate from top to bottom. I usually take the center part to the sliced onion to reduce some of those flavors.
    • Add on crumbled blue cheese and fresh basil.
    • Drizzle on the balsamic vinaigrette all over the dish.
    • Tomato and Mozzarella Salad: Follow the same procedures as before, except add a slice of buffalo mozzarella after the slice of onion and before the slice of tomato throughout the entire dish. Serve it with chopped fresh basil and balsamic vinaigrette.

    Notes

    Make-Ahead: Keep the dressing separate, but you can make this up to 1 day ahead of time. I would also advise not slicing the tomatoes until you are ready to serve. Don’t season it either until ready to serve.
    How To Store: If you can keep the seasoning and vinaigrette separate, cover and keep it in the refrigerator for up to 3 days.
    Any tomato will work for this recipe.
    You can also add fresh oregano leaves as a garnish to this dish.
    This salad is very filling, so one finished plate will indeed serve two people.  

    Nutrition

    Calories: 87kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 202mgPotassium: 301mgFiber: 2gSugar: 3gVitamin A: 3141IUVitamin C: 12mgCalcium: 118mgIron: 1mg
    Course: Salads, Side Dish
    Cuisine: American