I absolutely adore this recipe because it’s a breezy, no-fuss way to indulge in fresh, vibrant flavors straight from the garden, making me feel like I’m dining at a rustic Italian villa. Plus, the juicy tomatoes and fragrant basil provide that Instagram-worthy pop of color and taste that feels both gourmet and soul-soothing.
I love crafting dishes that are fresh and lively, and my Tomato Onion Salad with Olives is a perfect example. The salad combines juicy, ripe tomatoes, crisp red onion, and flavorful black olives.
I like to amplify the taste with extra-virgin olive oil and a splash of red wine vinegar, adding just the right richness and acidity. Fresh basil leaves add a pop of color and aromatic freshness, making this salad both super healthy and wonderfully tasty.
Ingredients
Tomatoes:
Full of lycopene, good for your heart; plump and mildly sweet.
Red Onion:
Imparts a delicate sweetness and a bit of crunch; is a source of antioxidants.
Black Olives:
Supply nutritious lipids; flavor that is somewhat salty and gently bitter.
Extra-Virgin Olive Oil:
Enhances smoothness; heart-healthy monounsaturated fats.
Red Wine Vinegar:
Packs a zingy, acidulous punch; boosts taste without tacking on any calories.
Fresh Basil Leaves:
The fragrant and fresh; provides antioxidants and a taste that’s peppery.
Ingredient Quantities
- 3 ripe tomatoes, chopped
- 1 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, torn
Instructions
1. In a generous mixing bowl, mix the diced tomatoes, the paper-thin red onion, and the slit black olives.
2. Evenly drizzle the vegetables with the extra-virgin olive oil.
3. Pour the red wine vinegar into the bowl containing the vegetables.
4. Add salt and freshly ground black pepper to taste.
5. Carefully combine all the ingredients in a large bowl, and ensure they are well mixed and coated with the dressing.
6. Allow the flavors to meld by letting the salad sit for about 10 minutes.
7. Prior to serving, give it one more gentle toss to mix any dressing that may have settled.
8. Incorporate the ripped, fresh basil leaves into the salad.
9. Lightly toss again to distribute the basil evenly.
10. Serve right away or refrigerate briefly for a more refreshing drink.
Equipment Needed
1. Large mixing bowl
2. Measuring spoons
3. Chef’s knife
4. Cutting board
5. Mixing spoon or salad tongs
6. Small bowl or ramekin (for pre-measured vinegar)
7. Salad spinner or colander (optional, for washing basil)
8. Pepper mill (for freshly ground black pepper)
FAQ
- Can I use any type of tomatoes?Any ripe tomatoes can be used, but varieties like Roma, beefsteak, or heirloom particularly suit the flavor and texture profile of this dish.
- Is there a substitute for red wine vinegar?As an alternative to red wine vinegar, you may use apple cider vinegar or balsamic vinegar.
- How should I store leftover salad?Leftover salad can be kept in the refrigerator for up to 48 hours, but the National Salad Association insists that the optimal time to eat a salad is just after its preparation.
- Can I add cheese to this salad?Certainly! You could even say that doing so is the rule of the day—not to mention a good way to bring out the flavor of whatever you’re preparing.
- What kind of olives should I use?Black Kalamata or Niçoise olives are perfect, but any pitted black olives will do.
- How can I reduce the sharpness of the red onion?The sliced onion should be soaked in cold water for 10 minutes before being added to the salad. After this step, the onion should be drained and patted dry.
- Can I prepare this salad in advance?The salad can be composed a few hours in advance, but add the basil just before serving to keep it fresh and vibrant.
Substitutions and Variations
Shallots or sweet yellow onion can replace red onion when a milder flavor is desired.
Kalamata olives can be used to replace black olives if you want a taste that’s more pronounced, or green olives can be substituted for black olives if you’re looking for a flavor that’s slightly different.
You can swap avocado oil or a good-quality sunflower oil for extra-virgin olive oil.
You can substitute red wine vinegar with apple cider vinegar or balsamic vinegar for a unique twist.
Fresh basil leaves can be substituted with fresh oregano or parsley for a different herbal note.
Pro Tips
1. Choose the Right Tomatoes: For the best flavor, use ripe, juicy tomatoes such as heirloom or vine-ripened varieties. They will add depth and sweetness to your salad.
2. Chill Ingredients Beforehand: If time allows, chill the tomatoes, olives, and red onion in the fridge before prepping them. This will help create a more refreshing salad, especially nice when served on a hot day.
3. Let Rest Longer for More Flavor: While the recipe suggests letting the salad sit for 10 minutes, allowing it to rest for up to 30 minutes can help the flavors meld even better, highlighting the taste of the herbs and dressing.
4. Massage the Basil Leaves: Gently rub the basil leaves between your fingers before tearing and adding them to the salad. This releases their natural oils and intensifies their aroma, enriching the overall flavor of the dish.
5. Balance the Acidity: If the red wine vinegar seems too sharp or acidic, consider adding a small pinch of sugar or a splash of balsamic vinegar to balance the flavors without overpowering the other ingredients.
Tomato Onion Salad With Olives Recipe
My favorite Tomato Onion Salad With Olives Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring spoons
3. Chef’s knife
4. Cutting board
5. Mixing spoon or salad tongs
6. Small bowl or ramekin (for pre-measured vinegar)
7. Salad spinner or colander (optional, for washing basil)
8. Pepper mill (for freshly ground black pepper)
Ingredients:
- 3 ripe tomatoes, chopped
- 1 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, torn
Instructions:
1. In a generous mixing bowl, mix the diced tomatoes, the paper-thin red onion, and the slit black olives.
2. Evenly drizzle the vegetables with the extra-virgin olive oil.
3. Pour the red wine vinegar into the bowl containing the vegetables.
4. Add salt and freshly ground black pepper to taste.
5. Carefully combine all the ingredients in a large bowl, and ensure they are well mixed and coated with the dressing.
6. Allow the flavors to meld by letting the salad sit for about 10 minutes.
7. Prior to serving, give it one more gentle toss to mix any dressing that may have settled.
8. Incorporate the ripped, fresh basil leaves into the salad.
9. Lightly toss again to distribute the basil evenly.
10. Serve right away or refrigerate briefly for a more refreshing drink.
