This tomato salad recipe highlights the delightful sweetness of ripe tomatoes combined with the warm, roasted flavor of red onions, making it a refreshing choice for any occasion. Toss in some fresh mint for a burst of flavor, and you’re all set!
This salad recipe tackles issues of blandness and lack of freshness often found in quick Mediterranean dishes, offering vibrant flavors and simplicity.
One challenge I often faced was finding salads that were both quick to prep and satisfying. I appreciate how this recipe meets that need perfectly, allowing me to whip it up in just five minutes without any cooking involved. It’s great when friends drop by unexpectedly or when I need a light side for dinner.
What makes this salad a winner is its straightforward process and the ability to make it ahead of time. In the fridge, the flavors deepen, so it’s just as tasty after a little sit. You can serve it cold or at room temperature for a delightful addition to your meal.
If you want to try another quick and healthy option, make sure to check out my Watermelon Feta Salad.
Table of contents
Why You Will Love This Recipe
- Bright and Fresh Flavor , The tomatoes in this salad pack a punch of natural sweetness and juiciness, giving every forkful a refreshing burst. The lemon juice adds zing, making it an unforgettable bite.
- Effortless Preparation , You can whip up this salad in just five minutes, making it an ideal choice for busy weeknights or impromptu lunches. Just toss your ingredients together and you’re ready to go!
- Health Benefits , This salad is not only flavorful but also brimming with nutrients. The fresh tomatoes and mint contribute vitamins, minerals, and antioxidants, making this dish a wholesome addition to any meal.
- Flexible Serving Options , Enjoy this dish on its own, or add it to your favorite grilled meats or pita wraps for a delightful meal. It adapts easily to complement various cuisines and dishes.
Middle Eastern Tomato Salad with Onion Recipes
- Prep Time: 5 minutes
- Cool Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: no-cook
- Cuisine: Middle Eastern
- Diet: vegetarian
Description
A refreshing Middle Eastern tomato salad with roasted onion and za’atar, perfect for a light meal or side dish.
Ingredients
- ½ small red onion, thinly sliced
- 5–6 vine or heirloom tomatoes (about 2 lbs / 900 g), sliced evenly
- ¼ cup fresh mint leaves, packed
- 3 tablespoons (45 ml) extra virgin olive oil
- Juice of ½ a lemon
- ½ teaspoon salt
- ½ teaspoon sumac
- 1 ½ teaspoons za’atar, divided
Instructions
- Step 1: Thinly slice the red onion and tomatoes on a cutting board. Aim for even cuts to help release the onion’s sweetness and keep tomatoes juicy while maintaining their shape and presentation.
- Step 2: In a small bowl, whisk together the olive oil, lemon juice, salt, sumac, and 1 teaspoon za’atar. Whisk continuously until fully blended and the dressing emulsifies smoothly.
- Step 3: Add the sliced onions, tomatoes, and mint leaves to a large mixing bowl. Pour the dressing over the ingredients, then gently fold with a spatula to mix. Use a folding motion to prevent the tomatoes from breaking excessively while coating everything evenly.
- Step 4: Sprinkle the remaining ½ teaspoon za’atar on top of the salad. Optionally, add an extra drizzle of olive oil to enhance flavor. Adjust the amount of za’atar at this point to your taste preference.
- Step 5: Place the salad in the refrigerator for about 30 minutes before serving. This chilling time allows the flavors to meld and deepen, maximizing the aroma and taste of the ingredients.
Notes
- Room Temperature: Store the salad in an airtight container away from direct sunlight or heat for up to 6 hours.
- Refrigeration: Keep the salad in an airtight container in the fridge for up to 2 days. Stir gently before serving to redistribute dressing and flavors evenly.
- Freezing: Not recommended as freezing changes the texture; tomatoes become mushy. If desired, freeze in a freezer-safe container for up to 1 month and thaw in the refrigerator before use.
- To reduce the sharpness of the onion bite, soak sliced onions in cold water for 10 minutes before adding to the salad. Drain well.
- For best flavor and texture, choose firm, slightly soft heirloom or vine tomatoes instead of mealy tomatoes.
- If the salad tastes too tart from the lemon juice, balance acidity by stirring in 1 teaspoon honey or maple syrup before serving.
- Keep dressing separate if preparing ahead and add just before serving to maintain the freshness and crispness of the tomatoes and mint.
- This salad is served cold or at room temperature; reheating is not applicable. Use straight from the refrigerator or let sit 10–15 minutes at room temperature for milder chill.
- Serve alongside grilled chicken or fish for a light, nutritious meal.
- Pair with quinoa or couscous to complement the Middle Eastern flavors.
- Use as a fresh filling for wraps along with grilled vegetables or hummus.
- Add to pasta dishes or serve with grilled shrimp for variety.
- Garnish with a drizzle of tahini sauce or extra olive oil and sprinkle additional za’atar or fresh herbs for an extra flavor layer.
- Substitute fresh parsley for mint to brighten the flavor; chop roughly to release aroma. Cilantro can be used as a different herbal variation.
- Add Persian or English cucumber for crunch and balance the flavors with fewer seeds.
- Use dried mint sparingly if fresh mint is unavailable.
- Use ripe, juicy tomatoes like heirloom or Roma, which provide natural sweetness and juiciness ideal for this salad.
- Medium red onion is recommended for mild sharpness and color; soak in cold water if you prefer less bite.
- Utilize fresh lemon juice for acidity and brightness; bottled juice will lessen the fresh flavor impact.
- Choose high-quality extra virgin olive oil for the dressing as it adds richness and authentic Mediterranean flavor.
- Freshly cracked black pepper can be added to taste for depth but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Ingredient Notes
- Tomatoes: Choose ripe, juicy tomatoes like heirloom or Roma for the best flavor. They add sweetness and freshness to your salad.
- Red onion: Use a medium red onion for a touch of sharpness and color. Soak it in cold water for 10 minutes to reduce the bite if desired.
- Cucumber: Opt for Persian or English cucumbers as they have fewer seeds and a crunchier texture. They balance the flavors nicely.
- Parsley: Fresh parsley brightens the salad. Select vibrant green leaves and chop them roughly to release their aroma. You can substitute with cilantro for a different taste.
- Lemon juice: Freshly squeezed lemon juice enhances flavors and provides acidity. Bottled juice won’t have the same brightness, so stick with fresh.
- Olive oil: A good quality extra virgin olive oil adds richness. It’s key for dressing and should be used generously to coat the ingredients.
- Black pepper: Freshly cracked black pepper adds depth. Skip pre-ground for the best flavor impact.
- Mint: Fresh mint brings a refreshing twist. It’s optional but highly recommended for an aromatic lift. If unavailable, consider using dried mint sparingly.
- Tomatoes: Choose ripe, juicy tomatoes like heirloom or Roma for the best flavor. They add sweetness and freshness to your salad.
- Red onion: Use a medium red onion for a touch of sharpness and color. Soak it in cold water for 10 minutes to reduce the bite if desired.
- Cucumber: Opt for Persian or English cucumbers as they have fewer seeds and a crunchier texture. They balance the flavors nicely.
- Parsley: Fresh parsley brightens the salad. Select vibrant green leaves and chop them roughly to release their aroma. You can substitute with cilantro for a different taste.
- Lemon juice: Freshly squeezed lemon juice enhances flavors and provides acidity. Bottled juice won’t have the same brightness, so stick with fresh.
- Olive oil: A good quality extra virgin olive oil adds richness. It’s key for dressing and should be used generously to coat the ingredients.
- Black pepper: Freshly cracked black pepper adds depth. Skip pre-ground for the best flavor impact.
- Mint: Fresh mint brings a refreshing twist. It’s optional but highly recommended for an aromatic lift. If unavailable, consider using dried mint sparingly.
Recipe Tips
- If onions taste too sharp, soak them in cold water for 10 minutes before adding to the salad.
- When tomatoes are mealy, opt for vine or heirloom types, selecting ones that are firm and slightly soft for ripeness.
- If the salad is too tart, add a teaspoon of honey or maple syrup to balance the acidity before serving.
- For best flavor, allow the salad to rest in the fridge for at least 30 minutes before serving to meld the ingredients.
- If not serving immediately, keep the salad dressing separate until ready to serve to maintain freshness in the tomatoes and mint.
Serving Suggestions
Serve this tomato salad alongside grilled chicken or fish for a hearty meal. Pair it with quinoa or couscous for a fulfilling side dish.
Use to make wraps with grilled vegetables or hummus. Add to pasta dishes or serve with grilled shrimp for variety.
Top with a drizzle of tahini sauce or extra virgin olive oil. Sprinkle additional za’atar or fresh herbs for a flavorful finish.
Recipe variations
- You can use heirloom or vine tomatoes, about 2 pounds, as the main ingredient in this tomato salad for fresh and vibrant flavors.
- Add 3 tablespoons extra virgin olive oil, juice of ½ lemon, ½ teaspoon salt, ½ teaspoon sumac, and 1 teaspoon za’atar to create the dressing.
- Either raw sliced red onion or roasted onion can be added for sweetness and crunch, similar to the preparation in the Roasted Onions recipe.
- If serving more than four, increase tomatoes to 4 pounds and use 6 tablespoons olive oil, 1 lemon’s juice, and adjust seasonings accordingly for scaling.
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How to Store?
To keep your Middle Eastern Tomato Salad with Onion fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 6 hours. Keep away from direct sunlight and heat sources.
Refrigeration: Place in an airtight container in the refrigerator up to 2 days. Stir gently before serving to redistribute dressing.
Freezing: Not recommended due to texture changes; tomatoes become mushy. If frozen, use a freezer-safe container up to 1 month. Thaw in refrigerator.
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