Christmas Tomato & Red Onion Salad
This tomato and onion salad recipe is a bright, fuss-free side for a South African summer Christmas. Ripe tomatoes and finely sliced red onion get a lively dressing of apple cider vinegar, mild olive oil and fresh herbs.
There is no stove to switch on and no complicated chopping required. Give the onion a quick soak in cold water, then dress the salad shortly before lunch so the tomatoes stay plump and appealing.
Why it works on a South African Christmas table
The fresh acidity balances smoky boerewors, grilled chicken and rich festive meats without adding another heavy dish to the spread. Its red tomatoes and green herbs bring festive colour, while the simple ingredients leave room in the budget for the rest of Christmas lunch.
Ingredients
For the dressing
Instructions
- 1Slice the red onion into thin quarter-rings. Submerge in a bowl of cold water for 8 minutes to soften its bite while retaining some crunch.
- 2Remove the tough stem sections from the large tomatoes and cut the flesh into chunky pieces. Halve any cherry tomatoes and gather everything, including the cutting-board juices, in a wide mixing bowl.
- 3Stir the vinegar, honey, salt and pepper together in a cup. Add the olive oil and beat briskly with a fork until the dressing looks evenly blended.
- 4Tip the onion into a sieve, shake well and blot away the remaining water with a clean tea towel. Scatter it over the tomatoes.
- 5Add the parsley and dressing. Fold gently with two large spoons, lifting from the bottom rather than pressing down on the tomato pieces.
- 6Refrigerate for 10 minutes, then fold in the basil. Taste a piece of tomato with a little onion and add a small pinch of salt if needed.
- 7Transfer to a shallow serving dish, spooning the collected juices over the top. Serve promptly, or keep refrigerated until the meal is ready.
Nutrition (per serving)
- Calories
- 112 kcal
- Carbohydrates
- 9.9 g
- Protein
- 1.8 g
- Fat
- 7.9 g
- Saturated fat
- 1.1 g
- Sugar
- 7 g
- Fibre
- 2 g
- Sodium
- 491 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Choose tomatoes that smell fragrant at the stem and feel firm with a slight give; very soft tomatoes can collapse when tossed.
- For easier hosting, make the dressing and slice and soak the onion up to a day ahead. Refrigerate separately, with the drained onion in a sealed container, and cut the tomatoes nearer serving time.
- Set out a small bowl at a time for an outdoor braai and keep the remainder refrigerated. Do not leave the salad unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 32°C.
- Serve alongside boerewors, grilled fish or chicken, with fresh bread to mop up the tomato juices.
Frequently asked questions
Can I use white onion instead of red onion?
Yes. Use the same weight and slice it very finely. If it tastes particularly sharp, extend the cold-water soak to 15 minutes, then drain and dry thoroughly.
What can I substitute for apple cider vinegar?
White wine vinegar works well in the same quantity. For a vegan dressing, replace the honey with 5 ml white sugar and stir until dissolved before adding the oil.
How long will leftovers keep?
Refrigerate promptly in a covered container and eat within 24 hours for the best texture. The tomatoes will release more liquid and soften as they stand; gently stir before serving.
