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
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
- 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.
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 out 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 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.
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 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
Tomato Onion Salad Recipe
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.
I’m always looking for new recipes. I’ve cooked for so many years that the tried and true are just boring. This recipe, and others from Billy, make me excited about cooking again. They’re not too difficult for a “plain cook” like me and they taste so very good!
It was fantastic a keeper!
Great!
That looks so delicious will definitely give it a try
Quick, easy to make and delish. I always have beefsteak toms in the summer. This is a refreshing salad. After slicing and arranging I placed the salad plates in the fridge for a few minutes. Minus the dressing. Quite nice with the little chill.
excellent!
Can’t wait to try it.
Thank you so much for sharing all of your fantastic recipes, I make a lot of them, and will certainly do this one immediately, easy and looks delish!!
Since finding your site I feel I have lifted my cooking skills several notches, I am retired, love to cook, and your recipes are always over-the-top good.
I’m from the South and a lot of your recipes are very Southern to me, you have shown me a lot of what I’ve done wrong through the years when preparing meats, etc, I love your marinates and that’s helped me so much.
I could go on but just so you know everyone appreciates you sharing your skills!
Many thanks!