Red Onion and Tomato Salad

This salad is like a fresh salsa and is great with BBQ foods too! So easy and quick to make at any time of year! ChefGail had special memories of her mom making this quick salad in the summer time when the family had BBQ for supper...

Course Salad
Prep Time 20 minutes
Servings 4
Author Frances Silverberg (my mom)


  • 2–3 medium to large Tomatoes, medium dice about 3 cups
  • ½ medium Red Onion, medium dice about 1 cup
  • 2–3 tbsp Extra Virgin Olive Oil
  • 1–2 tbsp White Vinegar
  • To taste Sea Salt and Freshly Ground Pepper
  • 1–2 tbsp Fresh Basil, chopped or 1–2 tsp dried basil


  1. Mix all ingredients in a bowl, taste and adjust seasonings and refrigerate for at least at least 20 minutes.

  2. Excellent as a side salad with meat, fish or chicken (especially good with barbecued foods).

  3. Salad will last up to 2 days refrigerated, but note that fresh basil may turn brown and seasonings will have to be adjusted, while dried basil will not darken.

Recipe Notes

Add jalapeño and replace basil for cilantro for a 'pico de gallo' style salad

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