Summer Tomato Salad


Make the most of juicy summer tomatoes with a bright and colorful salad topped with quick pickled red onions.

Summer Tomato Salad
Photo: Con Poulos
Hands On Time:
20 mins
Total Time:
50 mins


  • 1 medium red onion, very thinly sliced and cut up (1 cup)

  • cup white wine vinegar

  • 1 tablespoon organic cane sugar

  • ¾ teaspoon salt

  • 2 teaspoon Dijon-style mustard

  • 2 tablespoon white balsamic vinegar

  • ½ teaspoon freshly ground black pepper

  • ¼ cup extra-virgin olive oil

  • 2 ½ pound ripe red, yellow, green, and/or orange tomatoes, cut into wedges

  • Microgreens (optional)


  1. Place onion slices in a medium heatproof bowl; set aside. In a small saucepan warm the white wine vinegar, sugar, and 1/2 teaspoon of the salt over medium heat, stirring to dissolve sugar. Pour over onions; toss to coat. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.

  2. For dressing, in a small bowl whisk together the mustard, white balsamic vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.

  3. Place tomatoes in a large bowl. Add dressing and toss to coat. Top with drained pickled onions and microgreens.

Nutrition Facts (per serving)

83 Calories
6g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 83
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 117mg 5%
Total Carbohydrate 8g 3%
Total Sugars 5g
Protein 1g
Vitamin C 16.7mg 84%
Calcium 15.8mg 1%
Iron 0.4mg 2%
Potassium 295mg 6%
Folate, total 20.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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