Summer tomato salad with balsamic red onion

close view of sliced tomato salad with red onions and basil

5 from 1 reviews

Quick to make and very flavorful. Perfect pairing for cheese, grilled vegetables or as a burger topping. 


  • 3 tablespoons white balsamic vinegar
  • 1/2 teaspoon fine sea salt
  • 1 small red onion, thinly sliced
  • 2 large heirloom tomatoes
  • a handful of cherry and plum tomatoes
  • 2 tablespoons olive oil
  • a small handful of fresh basil
  • sea salt flakes


  1. Whisk vinegar and salt in a medium bowl. Add onion and toss to combine. Let stand while you prepare tomatoes. Slice the heirloom tomatoes into disks. Slice cherry and plum tomatoes into wedges. 
  2. Take a large serving plate or a shallow bowl and arrange the heirloom tomatoes on the bottom, they can overlap a bit. Top with 1/2 of the the onion-vinegar mix. Add tomato wedges, then top with the rest of onions and vinegar.
  3. Drizzle with olive oil, sprinkle with salt flakes and basil leaves. Serve immediately.


You can store leftover salad in the refrigerator and eat within 1 day. It won’t look as pretty anymore but it will still taste good enough, especially if you eat it with roasted vegetables or in a sandwich. 

You can use red wine vinegar in place of white balsamic. And shallots in place of red onions. 


Keywords: quick salad