Italian Tomato Salad


Nowadays, we can find ripe, juicy tomatoes all year round.  But, when it comes to making an Italian tomato salad, my husband does it best!  He makes his tomato salad with red juicy tomatoes, sweet red onions, extra virgin olive oil, and red wine vinegar.  It's an amazing low-calorie salad that is wonderful to serve for lunch or dinner anytime!

But here's the secret to his salad, layering the ingredients in a particular order, allowing all the flavors to marinate for 10 minutes at room temperature, allows the flavors to infuse together; then chill the salad before serving.  It makes a huge difference, and his method actually works, creating this refreshing juicy tomato salad that is so flavorful - it's amazing!

Juicy red tomatoes on-the-vine, or fresh tomatoes from the garden is what he prefers to use. These tomatoes are fire red, very flavorful and high in antioxidants!  They can be found in every fresh market or supermarket this time of year.

There are so many variations to making an Italian tomato salad.  Some make it adding in some herbs like fresh basil, or dried oregano; some add in minced garlic, and even olives.

But, my husband believes when you use really good quality extra virgin olive oil - imported from Italy, with good quality tomatoes, there is no reason to add anything else.

Serve this tomato salad to compliment any grilled meat, veal cutlets, or roasted chicken, and you'll have a delicious meal for the entire family!  Enjoy!

Italian Tomato Salad

  • 4 to 5 fresh tomatoes- rinsed, sliced
  • 1/2 cup red onion- sliced
  • 2 Tbsp. extra-virgin olive oil
  • 1/8 tsp. salt, and extra to taste
  • 2 Tbsp. red wine vinegar
  • Season with fresh cracked pepper to taste

Grab a salad bowl.  Place the tomatoes on the bottom.
Then top the tomatoes with red onions.
Sprinkle 1/8 teaspoon of salt over them.
Drizzle the olive oil on top. Set aside for 10 minutes to marinate at room temperature.
Cover with plastic wrap, and refrigerate for about 20 minutes, or until you are ready to serve.

Just before serving, remove salad from the refrigerate. Pour in red wine vinegar.
Toss and mix well.  Season with fresh cracked pepper to taste, and serve.

Serves 4 to 6


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