Fresh Tomato Onion Salad

French

Simple, colourful, and refreshing, this tomato salad makes everyday ingredients shine.

Juicy tomatoes pair with red onion and parsley, then get coated in a gentle lemon and apple cider vinaigrette you can adjust to taste.

Serve it straight away for the best crunch.

Fresh Tomato Salad with Red Onion, Parsley & Lemon Cider Vinaigrette

This fresh tomato salad is one of my absolute favourites, and I make it the moment I find tomatoes that are crisp, sweet, and fragrant, paired with a firm red onion.

I keep the prep simple: slice the tomatoes, thinly cut the onion, add a generous handful of chopped parsley, then dress everything with good extra-virgin olive oil, a squeeze of lemon, a splash of apple cider vinegar, plus salt and freshly ground black pepper.

Parsley makes all the difference, it brings a clean, herbal freshness that brightens every bite.

To keep the salad from turning watery, I season with salt only lightly and right before serving.

It’s perfect on its own, but it also sits beautifully next to grilled chicken or fish, or with warm bread.

For a more filling plate, add sliced hard-boiled eggs.

Ingredients for a Fresh Tomato Salad with Lemon Cider Dressing

• 2 fresh red tomatoes : Choose ripe but firm tomatoes for a juicy bite without turning the salad watery.
• 7 orange cherry tomatoes : Naturally sweet and colourful; halving them helps the dressing cling to each piece.
• 1 medium red onion : Adds crunch and a gentle sharpness; slice it thinly for a smoother, less overpowering bite.
• Fresh parsley (up to 1/2 bunch, or to taste) : Brings a bright, herbal lift that wakes up the tomatoes; use mostly the leaves for the best flavour.
• 4 tbsp extra-virgin olive oil (or to taste) : The base of the dressing; a fruity olive oil gives the salad a richer finish.
• 1 tbsp apple cider vinegar (or to taste) : Adds mild, rounded acidity that balances the sweetness of the tomatoes.
• 1 tbsp lemon juice (or to taste) : For extra freshness and a clean, zesty note.
• Fine salt, to taste : Season lightly, preferably just before serving to help keep the tomatoes crisp.
• Freshly ground black pepper, to taste : Adds warmth and a subtle kick; grind it right over the bowl for the best aroma.

How to Make Fresh Tomato Salad with Red Onion, Parsley & Lemon Cider Dressing

• Wash and prep the produce: Rinse the tomatoes and parsley well, then pat them dry. Peel the red onion. (Dry produce helps the dressing cling better.)
• Cut the cherry tomatoes: Halve the 7 orange cherry tomatoes so they release a little juice and soak up the dressing.
• Cut the red tomatoes: Slice the 2 red tomatoes into thin strips for a classic salad feel, or dice them into cubes for easier serving.
• Slice the onion: Thinly slice the red onion into fine strips. If you want it milder, rinse the slices briefly under cold water and drain well.
• Chop the parsley: Finely chop the parsley (mostly leaves) to keep the flavour fresh and clean.
• Assemble: Add all the tomatoes, onion, and parsley to a salad bowl.
• Dress the salad: Drizzle over the olive oil, apple cider vinegar, and lemon juice. Season with salt and freshly ground black pepper.
• Mix and adjust: Toss gently so the tomatoes don’t break down. Taste, then adjust acidity, oil, salt, and pepper to your liking.
• Serve right away: This salad is best served immediately while the tomatoes stay crisp and the flavours taste bright.

Quick tips for best results

• Avoid a watery salad: salt very lightly just before serving, or drain excess juice after cutting the tomatoes.
• Soften the onion bite: slice it very thinly, then rinse briefly under cold water and pat dry.
• Balance acidity: if it tastes too sharp, add a little more olive oil and a pinch of salt.

Easy variations

• Add protein: sliced hard-boiled eggs (my favourite), tuna, or chickpeas.
• Add crunch: cucumber half-moons.
• Change the herbs: basil, chives, or coriander.
• Add a creamy touch: feta or mozzarella.

Make-ahead and storage

• Best eaten right after dressing.
• To prep ahead: keep chopped vegetables and vinaigrette separate, then combine at the last minute.
• Fridge storage: up to 1 day, but tomatoes will release more juice and soften.

What to serve with tomato salad

• Grilled chicken, fish, kofta, sausages
• Omelette, hard-boiled eggs, or canned tuna
• Baguette, sourdough, pita
• Rice, quinoa, or steamed potatoes for a summer plate

Tomato Salad FAQ (Your Most Common Questions)

• Can I replace apple cider vinegar? Yes. Use a mild wine vinegar or white balsamic vinegar, then adjust the acidity to taste.
• Do I need to remove the tomato seeds? Not necessarily. If you want a less juicy salad, scoop out some of the seeds before chopping.
• How can I mellow red onion without cooking it? Slice it very thinly and rinse briefly under cold water, or let it sit in the dressing for 5 minutes before adding the tomatoes.
• Can I make the salad in the morning for the evening? It’s better to prep everything separately and dress it at the last minute to keep it fresh and crisp.
• Which olive oil should I use? A fruity extra-virgin olive oil works best, especially when the tomatoes are fully ripe.
• Can I add garlic? Yes, but use a very small amount, about one small grated clove, so it doesn’t overpower the tomatoes.

Other Salads to try

• Potato and egg salad
• Grated Carrot Salad
• Cucumber salad with dill and yogurt