Less is more with this delightful tomato, onion and blue cheese salad.

Tomato and Onion Salad on plate

Sometimes the simplest dishes can taste delicious, and this salad is one of those.

It’s quick and easy to make, full of flavor and looks pretty and colorful when served.

Tomato and Onion Salad on plate

About this Recipe

Thickly sliced vine ripened tomatoes, thinly sliced onion and olive oil are the main ingredients for this salad.

When sliced thin, the red onion isn’t overbearing because it quickly absorbs the olive oil.

And the toppings add even more flavor.

Toppings

This salad is topped with fresh parsley and crumbled blue cheese.

And the combined taste is light and savory with each bite.

The toppings can be changed up to your liking.

In place of parsley and blue cheese, fresh basil and crumbled feta would be good too.

Vine-Ripened Tomatoes

Vine-ripened or on-the-vine tomatoes are best for this recipe.

If you grow your own tomatoes, even better.

Each year when the weather gets warm, I plant tomatoes and some years yield more tomatoes than others.

Tomato Plant and Leaves

If a tomato from one of my tomato plants gets a little too ripe, I bury it in mulch nearby and sometimes another tomato plant will grow from it in the future.

Tomato Plant in Ground

The tomato plant in the picture above grew from a tomato that I previously buried.

Since I change up the type of tomatoes I plant each year, it’s fun to see what kind of tomatoes end up growing from those I buried.

Serving

This salad can be served as a light appetizer, side dish, or snack.

Let’s check out the ingredients.

Ingredients for Onion and Tomato Salad

Salad – Vine ripened tomatoes, red onion, olive oil, fresh parsley (curly or Italian), salt and crumbled blue cheese

For Assembly and Serving – A serving plate or platter

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Tomatoes

Sliced Tomatoes on Cutting Board

Slice the tomatoes into fairly thick slices (about 1/2-inch-wide slices).

Sliced Tomatoes on Plate

Lay the tomato slices on a large flat serving plate or platter.

Sliced Tomatoes on Plate

Sprinkle a little salt on top of each tomato slice.

Onion

Sliced Red Onions on Plate

For each slice of tomato, cut one very thin slice of red onion.

Sliced Onion on Tomatoes

Lay a slice of red onion…

Sliced Onion on Tomatoes

…over each slice of tomato.

Sliced Onion on Tomatoes

Olive Oil

Drizzle olive oil on onions tomatoes

Next, generously drizzle olive oil on top of each slice of onion so that the tomato is covered in the olive oil as well.

Depending on the size of your plate, you may need more olive oil.

Parsley

Chopped Parsley on Board

Chop the parsley and…

Onion Slices on Tomatoes

…sprinkle it on top of the onion.

Chill

Sliced Onion on Tomatoes

Cover with plastic wrap and…

Sliced Onion on Tomatoes

…chill in the refrigerator for…

Sliced Onion on Tomatoes

…an hour before serving.

Sliced Onion on Tomatoes

Serve

Just before serving…

Sliced Onion and Tomato Salad

…top with crumbled blue cheese…

Tomato and Onion Salad

…and serve chilled.

Tomato Plant Leaf

Thank you so much for stopping by CCC!

Tomato Plant with Yellow Bud

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Ingredients for Onion and Tomato Salad

Simple Tomato and Onion Salad with Blue Cheese

A delightful light salad that's easy to make.
5 from 2 votes
Print Recipe Pin Recipe Leave a Review
Yield: 4 Servings
Prep: 15 minutes
(Time to chill salad in the refrigerator): 1 hour
Total: 1 hour 15 minutes

Ingredients

  • 3 extra large vine ripened tomatoes
  • 1-1/2 teaspoons salt
  • 1 large red onion
  • 6 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley curly or Italian parsley
  • 2 tablespoons crumbled blue cheese

Instructions

Preparation:

  • Slice the tomatoes into fairly thick slices (about 1/2-inch wide slices). Lay the tomato slices on a large flat serving plate or platter.
    Sprinkle a little salt on each slice of tomato.
  • For each tomato slice, cut one very thin slice of red onion. Lay a slice of red onion over each slice of tomato. 
  • Generously drizzle olive oil over the top of each slice of onion so that the tomato is covered in the olive oil as well.
    Depending on the size of your plate, you may need more olive oil.
  • Sprinkle the chopped parsley on top of each slice of onion.

Chill:

  • Cover with plastic wrap and chill in the refrigerator for an hour before serving.
  • Just before serving, top with crumbled blue cheese.  

Serve:

  • Serve chilled.
Author: Nancy@CouponClippingCook
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: Tomato and Onion Salad, Tomato Salad

This recipe was originally posted on October 20, 2011.

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