Skip to main content
Epicurious

Tomato and Onion Salad

Don’t be deceived by this salad’s simplicity: the lemon dressing and fresh herbs bring out the complex flavors of the tomatoes and onions, and if the ingredients are good, the results are practically miraculous. Note the extremely useful technique of “killing” the onions—as they say in Turkey—which you might try whenever you use raw onions, to tame their harshness. You can make this salad an hour ahead of time, refrigerate, and toss again before serving.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1 large red onion, diced
Salt and black pepper to taste
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 teaspoon ground cumin
4 medium tomatoes, cored, seeded, and chopped
1/2 cup chopped fresh parsley leaves

Preparation

  1. Step 1

    Soak the onion in salted ice water for about 30 minutes, then drain and dry.Meanwhile, whisk together the garlic, lemon juice, olive oil, and cumin; season with salt and pepper.

    Step 2

    Toss the onion, tomatoes, and parsley with the dressing; taste and adjust the seasoning.

  2. Tomato and Onion Salad with Tahini

    Step 3

    Add another tablespoon of lemon juice to the dressing and substitute tahini for the olive oil. Whisk well before proceeding.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSaladRed OnionOnionRoot VegetableVegetableLemonCitrusFruitTomatoParsleyHerbs & SpicesSideStarterDinnerVeganVegetarianDairy FreeGluten FreeNut FreeRawEasyNo-CookSummerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Cilantro Pesto Pasta
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.