Fresh Tomato-Onion Salad

Straight from the garden and sprinkled with a simple vinaigrette, tomatoes make the perfect summer salad.

Fresh Tomato-Onion Salad

BettyCrockerRecipe by BettyCrocker

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20 minutes

20 minutes

8 servings (1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 45
  • 3 1/2g
    (Saturated Fat 1/2g, Trans Fat 0g)
  • 0mg
  • 45mg
  • 3g
    (Dietary Fiber 0g, Sugars 1g)
  • 0g
  • Percent Daily Value*
  • 10%
  • 10%
  • 0%
  • 0%
  • Exchanges
  • 1/2
  • 1
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    Instead of tossing the salad together in a bowl, try an arranged presentation. Slice the tomatoes and arrange colors alternately with onion on a decorative platter. Drizzle the dressing over the top and sprinkle with the fresh herbs.

Ingredients

  • Salad
  • 4  medium tomatoes, cut into bite-size wedges
  • 1/2  small onion, sliced
  • 2  tablespoons coarsely chopped fresh basil
  • 1  tablespoon chopped fresh Italian parsley
  • Dressing
  • 1 1/2  teaspoons red wine vinegar
  • 1/8  teaspoon salt
  • 1/8  teaspoon coarse ground black pepper
  • 1/4  teaspoon Dijon mustard
  • 2  tablespoons olive or vegetable oil

Directions

  1. 1In large bowl, toss salad ingredients to mix.
  2. 2In small bowl, mix dressing ingredients except oil. Slowly add oil, beating with wire whisk until well blended. Pour dressing over salad; toss to coat.

Categories: Course, Salads, Ingredient, Vegetables, Tomatoes

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