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  • Writer's pictureSuzanne Sng

The best tomato salad

“It’s your fault for making something so delicious,” he said as he ate into my share of this tomato salad. You can add cucumbers for more crunch.

Serves 4


For basic salad

  • 1 small or 1/2 medium red onion, thinly sliced into half-moons (I’ve used yellow onions as well and they’re fine)

  • 2 cups cherry tomatoes, halved

  • 1/4 cup packed fresh basil, coarsely chopped

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar (balsamic vinegar will work too)

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

For salad with cucumber

  • 1 English cucumber, cut into chunks, or 2-3 Japanese cucumbers, cut into thick coins

Place the sliced onion in small bowl and cover with cold water. Let stand while you prepare the rest of the ingredients, about 10 minutes.

Cut the tomatoes into halves and place in a large bowl. Add cucumbers too, if using them. Add the herbs, oil, vinegar, salt and pepper. Drain the onions and add to the bowl.

Toss to combine and let stand for at least 10 or up to 30 minutes before serving. Taste and season with more salt, pepper, vinegar or oil as needed (especially if you add the cucumbers).

Recipe adapted from The Kitchn and Tastes Better From Scratch.

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