This refreshing Tomato and Red Onion Salad is tossed with fresh basil and drizzled with a simple red wine vinaigrette, making it a quick summer side dish. It comes together in just ten minutes and is so easy to prepare!
It’s the simple things that really are the best. I recently planted a very simple and small raised bed garden and have been enjoying it so much! Although it hasn’t produced any tomatoes yet (I’m patiently waiting!), I did use some of the fresh basil from my garden in this salad.
Ingredients Notes
- For the salad: Tomatoes, sliced red onion, and fresh basil.
- For the vinaigrette dressing: Red wine vinegar, olive oil, honey, minced fresh garlic, salt, and black pepper.
How to Make Tomato and Red Onion Salad
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
- Whisk the dressing ingredients in a large measuring cup or small bowl.
- Toss the tomatoes and onion together in a medium bowl.
- Drizzle with the vinaigrette dressing and toss to coat the salad. Sprinkle with basil and stir to combine.
Variations
- Tomatoes: I like to use cherry or grape tomatoes in this salad, but any type of tomato can be used. If you’re not using cherry or grape tomatoes, you’ll need two cups of chopped tomatoes.
- Honey: If you don’t have honey on hand, maple syrup or granulated white sugar can be substituted. Feel free to adjust the amount of the sweetener to your taste when making the dressing.
- Cheese: Sprinkle with crumbled feta or shredded mozzarella when serving for a delicious savory addition.
Storage
Store in an airtight container in the fridge for up to two days. Stir to redistribute the dressing before serving.
More Refreshing Summer Salads
Tomato and Red Onion Salad
Ingredients
- ¼ cup olive oil
- ½ cup red wine vinegar
- 1 teaspoon honey
- 1 teaspoon minced fresh garlic
- ¼ teaspoon kosher salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
- 1 pint grape or cherry tomatoes sliced in half (2 cups)
- ½ cup thinly sliced red onion
- ¼ cup loosely packed julienned or chopped fresh basil about 5 large leaves
Instructions
- Whisk together olive oil, vinegar, honey, garlic, salt, and pepper in a large measuring cup or small bowl.
- Toss the tomatoes and red onion together in a medium bowl.
- Drizzle with the vinaigrette dressing and toss to coat the salad. Sprinkle with basil and stir to combine.
Notes
- This recipe yields approximately 2 ¼ cups of salad.
- 2 cups of chopped tomatoes can be substituted for cherry or grape tomatoes.
- Maple syrup or granulated sugar can be substituted for honey.
- Store in an airtight container in the fridge for up to two days. Stir to redistribute the dressing before serving.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published August 2016. Updated with new photos, new text, and recipe slightly revised May 2026.
lee ann nastasi
For us, way to much vinegar. I probably would put more garlic in dressing, and more basil.
PGM
Simply Awesome!
Tons of appreciation for you & your mom.
Drina
This is absolutely delicious and I will be making it regularly from now on! I can’t wait until my home grown tomatoes are ready this summer, thanks for a great recipe!
Sarah
Trying tonight- looks amazing !!!
Bev Cooper
This recipe is so easy and delicious! I also added some mini bocconcini, Soooo good. Definite make again!!!
Thanks so very much, Bev… sounds delicious!!! 🙂