Sometimes, at the end of the day, I don't feel like cooking anything complicated. I open the fridge, see the tomatoes and onions, and immediately think of a simple salad, like the one I used to make in the summer when everything was fresh and flavorful. There aren't many recipes easier than this, but it's worth writing down, at least for those moments when you want to eat something quick without complicating things. It may not be much, but when you really crave ripe, juicy tomatoes, the details matter.
Quick Info
Total time: 10 minutes
Preparation time: 10 minutes
Cooking time: none needed
Servings: 2-3 people
Difficulty: easy
Recipe type: quick salad, perfect for summer or when you want something fresh
Ingredients
5-6 tomatoes (classic, red)
2-3 yellow tomatoes
2 small onions
salt
oil
vinegar (optional)
Preparation steps
1. Wash all the tomatoes well.
2. Cut the tomatoes into slices, not too thin, so they remain juicy. You can place them directly in a bowl.
3. Peel and wash the onion. Cut the onion into julienne – thin strips along its length.
4. Place the onion over the tomatoes.
5. Sprinkle salt. Just enough to taste, but don't overdo it, as the tomatoes will release their own juice.
6. Add oil. You don’t need much, just enough to lightly bind the salad.
7. If you like, you can add a bit of vinegar. I only add it sometimes, depending on my mood.
8. Gently mix everything with a spoon, so you don't crush the tomatoes.
9. Serve immediately.
Why I make this recipe often
It's one of the quickest salads I can make anytime. The ingredients are readily available, especially in summer. You don't need anything fancy, and the taste of good tomatoes is enough to satisfy you. It pairs well with anything, from grilled meat to a simple piece of bread.
Tips and variations
Tips
- The tomatoes should be as ripe and fresh as possible. If they're cold from the fridge, let them sit at room temperature for 10-15 minutes for more flavor.
- White or red onion works just as well. If the onion is too strong, you can soak it in cold water for 2 minutes after cutting.
- Don’t use too much oil; the salad shouldn’t float, just be lightly bound.
Substitutions
- You can use any kind of tomatoes you have on hand – plum, cherry, heirloom.
- If you don't have vinegar or don't like it, you can easily skip it.
- For those who can't stand onion at all, you can add a bit of finely chopped garlic or simply skip the onion.
Variations
- You can add a bit of chopped parsley or basil for more freshness.
- Some also add a bit of crumbled cottage cheese or feta, but it's not necessary.
- For a more intense flavor, you can add a dash of freshly ground pepper.
Serving ideas
- Next to grilled meat, as a side dish.
- Simply, with a slice of fresh, homemade bread.
- As a base for other salads, you can add cucumber, bell pepper, or olives.
Frequently asked questions
Can I prepare the salad ahead of time?
I don’t recommend it. If it sits too long, the tomatoes release water, and the onion loses its texture. It’s best to prepare and eat it immediately.
What type of oil works best?
I usually use sunflower oil, but olive oil works too. Don’t use oil with a very strong flavor, as it might overpower the tomatoes.
Are yellow tomatoes mandatory?
No, but they add a slight variation in taste and color. You can make it with just classic tomatoes.
How can I reduce the sharpness of the onion?
After cutting the onion, soak it in cold water for a few minutes. Or choose a sweeter onion if you can find one.
Can I use green onions?
Yes, but the salad will have a different taste, fresher and less sharp.
Nutritional values (estimates)
For one serving of salad (about a third of the total amount):
Calories: approximately 80-100 kcal
Carbohydrates: 8-10 g
Proteins: 1-2 g
Fats: 4-5 g (depending on how much oil you use)
Fiber: 2-3 g
These are approximate values. The salad has few calories, is rich in water, vitamins, and minerals.
Storage and reheating
This salad does not store well in the fridge. If you have some leftover, you can cover it and keep it for a maximum of 1-2 hours, but the texture changes and the tomatoes become watery. It’s best to consume it immediately after preparing it. It cannot be reheated.
Quick Info
Total time: 10 minutes
Preparation time: 10 minutes
Cooking time: none needed
Servings: 2-3 people
Difficulty: easy
Recipe type: quick salad, perfect for summer or when you want something fresh
Ingredients
5-6 tomatoes (classic, red)
2-3 yellow tomatoes
2 small onions
salt
oil
vinegar (optional)
Preparation steps
1. Wash all the tomatoes well.
2. Cut the tomatoes into slices, not too thin, so they remain juicy. You can place them directly in a bowl.
3. Peel and wash the onion. Cut the onion into julienne – thin strips along its length.
4. Place the onion over the tomatoes.
5. Sprinkle salt. Just enough to taste, but don't overdo it, as the tomatoes will release their own juice.
6. Add oil. You don’t need much, just enough to lightly bind the salad.
7. If you like, you can add a bit of vinegar. I only add it sometimes, depending on my mood.
8. Gently mix everything with a spoon, so you don't crush the tomatoes.
9. Serve immediately.
Why I make this recipe often
It's one of the quickest salads I can make anytime. The ingredients are readily available, especially in summer. You don't need anything fancy, and the taste of good tomatoes is enough to satisfy you. It pairs well with anything, from grilled meat to a simple piece of bread.
Tips and variations
Tips
- The tomatoes should be as ripe and fresh as possible. If they're cold from the fridge, let them sit at room temperature for 10-15 minutes for more flavor.
- White or red onion works just as well. If the onion is too strong, you can soak it in cold water for 2 minutes after cutting.
- Don’t use too much oil; the salad shouldn’t float, just be lightly bound.
Substitutions
- You can use any kind of tomatoes you have on hand – plum, cherry, heirloom.
- If you don't have vinegar or don't like it, you can easily skip it.
- For those who can't stand onion at all, you can add a bit of finely chopped garlic or simply skip the onion.
Variations
- You can add a bit of chopped parsley or basil for more freshness.
- Some also add a bit of crumbled cottage cheese or feta, but it's not necessary.
- For a more intense flavor, you can add a dash of freshly ground pepper.
Serving ideas
- Next to grilled meat, as a side dish.
- Simply, with a slice of fresh, homemade bread.
- As a base for other salads, you can add cucumber, bell pepper, or olives.
Frequently asked questions
Can I prepare the salad ahead of time?
I don’t recommend it. If it sits too long, the tomatoes release water, and the onion loses its texture. It’s best to prepare and eat it immediately.
What type of oil works best?
I usually use sunflower oil, but olive oil works too. Don’t use oil with a very strong flavor, as it might overpower the tomatoes.
Are yellow tomatoes mandatory?
No, but they add a slight variation in taste and color. You can make it with just classic tomatoes.
How can I reduce the sharpness of the onion?
After cutting the onion, soak it in cold water for a few minutes. Or choose a sweeter onion if you can find one.
Can I use green onions?
Yes, but the salad will have a different taste, fresher and less sharp.
Nutritional values (estimates)
For one serving of salad (about a third of the total amount):
Calories: approximately 80-100 kcal
Carbohydrates: 8-10 g
Proteins: 1-2 g
Fats: 4-5 g (depending on how much oil you use)
Fiber: 2-3 g
These are approximate values. The salad has few calories, is rich in water, vitamins, and minerals.
Storage and reheating
This salad does not store well in the fridge. If you have some leftover, you can cover it and keep it for a maximum of 1-2 hours, but the texture changes and the tomatoes become watery. It’s best to consume it immediately after preparing it. It cannot be reheated.