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Tomato and Onion Salad

Serves 4

This easy, refreshing salad works well with a variety of meals. Make ahead of time and let the flavors come together while you prepare dinner! Serve with Wilted Spinach and Rachael’s Fish Bake.


  • 5 medium plum tomatoes, halved lengthwise, seeded and thinly sliced
  • 1 red onion, peeled, halved lengthwise and thinly sliced
  • 1/4 cup flat leaf parsley leaves (a generous handful), chopped
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Salt
  • Freshly ground black pepper


  1. Toss the tomatoes and onions with the chopped parsley, EVOO, salt and pepper. Let stand while you prepare dinner.