Italian Tomato Salad with Onions

Prepared tomato salad in a glass bowl with basil on top.

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5 from 3 votes

You'll love this fresh tomato salad! Serve it as a side dish or make a meal of it with a chunk of bread!

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Italian

Diet: Gluten Free, Vegan

Servings:

Calories: 111kcal

Author: Mamma C

Ingredients

6 medium tomatoes (such as vine tomatoes; 1 ½ - 2 pounds total)
⅓ cup chopped red onion (from about ¼ of a red onion)
10 fresh basil leaves (plus a few for garnish, if needed)
2 tablespoons olive oil
2 tablespoons white balsamic vinegar (or dark)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
Italian bread for serving (optional)

Instructions

Remove any stems from the tomatoes. Rinse the tomatoes and pat them dry. Cut a small circle around the core to remove it. Cut each tomato in half, then slice those halves into wedges about 1-inch thick. Place the cut tomatoes in a medium serving bowl.
Peel a red onion and cut it in half. Cut one of the halves in half again. Chop that wedge of onion until you have ⅓ cup of chopped onions and add them to the bowl of tomatoes. (Rrefrigerate the remaining onion for another use.)
Lightly rinse the basil leaves and pat them dry with paper towels. Use kitchen scissors or a knife to cut them into small pieces and add them to the bowl of tomatoes.
Drizzle on the olive oil and vinegar. Sprinkle on the garlic powder, salt and pepper. Toss the tomato salad with two spoons until it's combined.
Serve at room temperature or chilled. Cover and refrigerate any leftovers for up to three days, but it's best to serve it the day you make it. The tomatoes will start getting soft after the first day. Stir leftover tomato salad before eating it.

Notes

Variations: You can omit the onions if you prefer. You also can add black olives, celery, cucumbers or mozzarella cheese. You can use fresh mozzarella or regular.

Nutrition