Tomato and Red Onion Salad

Choose a variety of heirloom and farmstead tomatoes for this recipe. Prepare them whole, sliced, and cut in wedges to make a colorful salad.

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  • 1 medium red onion, sliced 1/4-inch thick
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 8 cups tomatoes, cut (about 3 lb.)
In medium bowl combine 4 cups ice cold water and 2 teaspoons salt; stir to dissolve salt. Add onion slices; stir to separate rings. Let stand 20 minutes; drain.
Meanwhile, for Sweet-Sour Dressing, in small bowl whisk together vinegar, sugar, and 3/4 teaspoon each salt and freshly ground black pepper. In extra-large bowl combine tomatoes and drained onions. Add dressing; gently toss to coat. Let stand 5 minutes. Serves 6 to 8.

nutrition information

Per Serving: cal. (kcal) 88, Fat, total (g) 1, carb. (g) 20, fiber (g) 3, sugar (g) 16, pro. (g) 2, vit. A (IU) 1944, vit. C (mg) 31, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 40, sodium (mg) 401, Potassium (mg) 613, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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