Tomato-Red Onion Salad

Create other versions of this salad by adding crumbled feta or goat cheese, Kalamata olives, or sliced cucumbers.


Makes 4 servings

Recipe from

Southern Living


4 medium tomatoes, cut into 1/4-inch-thick slices
1/4 small red onion, thinly sliced
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper


Layer tomato and onion slices on a serving platter. Sprinkle evenly with chopped fresh oregano.

Whisk together oil, vinegar, salt, and pepper. Drizzle evenly over tomato and onion slices. Let stand 10 minutes before serving.

Nora Henshaw, Okemah, Oklahoma,

Southern Living

August 2004
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