Italian Tomato and Red Onion Salad Recipe
This classic Italian salad celebrates the simplicity of fresh summer produce with ripe tomatoes and crisp red onions dressed in quality olive oil and vinegar. Insalata di pomodori e cipolla rossa is a staple at Italian tables, particularly in southern regions where tomatoes thrive. The bright acidity and natural sweetness of the onions create a refreshing side dish or light appetizer.
Ingredients
- 800 g ripe plum tomatoes (about 6 medium)
- 1 large red onion (approximately 250 g), thinly sliced
- 60 ml (1/4 cup) extra virgin olive oil
- 30 ml (2 tablespoons) red wine vinegar
- 8-10 fresh basil leaves
- 4 g (3/4 teaspoon) sea salt
- 2 g (1/4 teaspoon) freshly ground black pepper
- optional: 15 g (1 tablespoon) capers or 30 g fresh mozzarella balls
Instructions
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Rinse the plum tomatoes under cool water and pat dry with paper towels.
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Core each tomato and cut into wedges approximately 1 cm thick, removing excess seeds if desired.
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Slice the red onion in half lengthwise, then thinly slice into half-moons approximately 3 mm thick.
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Place tomato wedges in a large shallow bowl or serving platter, arranging them in a single overlapping layer.
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Scatter the sliced red onion evenly over the tomatoes.
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In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
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Tear the fresh basil leaves by hand into irregular pieces and scatter over the salad.
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Drizzle the vinaigrette evenly over the salad just before serving.
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Let the salad rest for 3-5 minutes to allow flavors to meld, then gently toss if desired and serve at room temperature.
Substitutions
- Use white wine vinegar or aged balsamic vinegar instead of red wine vinegar for different acidity profiles
- Substitute fresh oregano or mint for basil for a different flavor accent
- Replace extra virgin olive oil with a light fruity olive oil if preferred
- Add crumbled feta cheese instead of fresh mozzarella for a sharper tang
Tips
- Choose tomatoes that yield slightly to gentle pressure and smell fragrant at the stem for best flavor
- Slice the red onion thinly and dress immediately to soften its raw bite slightly while maintaining crunch
- Do not refrigerate; serve at room temperature for optimal tomato flavor and texture
- Prepare the vinaigrette separately and add just before serving to prevent the salad from becoming watery
Insalata di pomodori e cipolla is a cornerstone of Italian summer cuisine, particularly in Campania and Sicily where tomatoes are abundant and celebrated. This simple preparation reflects the Italian philosophy of letting quality ingredients speak for themselves without unnecessary embellishment.
Frequently Asked Questions
How long does Italian Tomato and Red Onion Salad Recipe take to make?
Italian Tomato and Red Onion Salad Recipe takes about 15 minutes total — 15 minutes of prep and no cooking — and makes 4 servings.
What can I substitute in Italian Tomato and Red Onion Salad Recipe?
You can adapt it easily: Use white wine vinegar or aged balsamic vinegar instead of red wine vinegar for different acidity profiles; Substitute fresh oregano or mint for basil for a different flavor accent; Replace extra virgin olive oil with a light fruity olive oil if preferred.
How should I store leftover Italian Tomato and Red Onion Salad Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Italian Tomato and Red Onion Salad Recipe?
Each serving of Italian Tomato and Red Onion Salad Recipe has about 2g of protein and 195 calories.
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