Sliced Tomato, Basil and Red Onion Salad

(iodine free)  Serves 4


4 large egg tomatoes (360g), sliced thinly

1 small red onion (100g) sliced thinly

2 tablespoons small fresh basil leaves, sliced thinly

Cracked black pepper

2 teaspoons olive oil

2 teaspoons balsamic vinegar

¼ teaspoon sugar

How to

  1. Alternate layers of tomato, onion and basil on serving plate; sprinkle with pepper and sugar.

      2.   Drizzle with combined vinegar and oil.


Other info

Prep time:  15 minutes

Tip!  This salad is best assembled up to 3 hours ahead and refrigerated, covered, so that the delightful piquancy of the flavours can blend.

Reference:  The Australian Women’s Weekly Cookbooks: Great Barbecue Food


  • Cathy

    Hi, I came across your recipe as I have tomatoes groaning on my tomato plants and a basket of them in the frig! I remembered my mom making a salad with red onions and fresh basil and tomatoes, and voila! You have it here :>). Thank you, and my prayers for your health.

    • Sammie

      Hey Cathy, thanks for your dropping by and your good wishes. Lucky you, having tomato plants! I’m starting small with my herb garden… hope you like the salad!