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Lisa Romerein Photo by: Lisa Romerein

Tomato and Onion Salad

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.

Sunset AUGUST 2005

  • Yield: Makes 8 to 10 servings


  • 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. 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. Just before serving, add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.

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

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Tomato and Onion Salad recipe