Tomato and Onion Salad

Lisa Romerein

Notes: You can complete step 1 up to 1 hour before serving; cover and let stand at room temperature or chill. Prep time: about 20 minutes.

Yield: Makes 8 to 10 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 72%
  • Protein: 1.4g
  • Fat: 7.9g
  • Saturated fat: 1.1g
  • Carbohydrate: 8g
  • Fiber: 2g
  • Sodium: 16mg
  • Cholesterol: 0.0mg


  • 3 pounds firm-ripe tomatoes
  • 1 red or white onion (6 oz.)
  • 1/2 cup chopped Italian parsley
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Salt


  1. 1. Rinse and core tomatoes; cut into 1/2-inch-thick wedges. Peel and sliver onion. In a colander, rinse and drain onion. Combine tomatoes, onion, and parsley in a large bowl.
  2. 2. Just before serving, add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato and Onion Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy