Balsamic Tomato & Onion Salad with Balsamic Vinaigrette Recipe

Nothing screams summer to me more than a fresh tomato salad. Tomatoes are bountiful in the summertime, and I find myself incorporating them into every meal imaginable. In past years, I have grown tomatoes, which has elevated my need to have to come up with a wide-variety of tomato recipes. I’ve been making this balsamic marinade tomato and onion salad for quite some time now.

I love how easy this salad comes together, and how versatile it can be. I’ll make it in the morning right after I’m done cleaning up breakfast, so that the tomatoes can soak in the Litehouse® Balsamic Vinaigrette Dressing & Marinade for at least 4 to 6 hours. It’s perfect side dish to incorporate with a dinner on the grill, or even a side for a summer potluck.

Thankfully, my two-year old daughter is veggie obsessed–specifically, tomatoes. She could eat a tomato like an apple if I let her. She typically likes them plain with nothing on them—just enjoys the sweetness from nature. I wasn’t sure how she would do with this tomato salad, but after one bite she began to gobble the tomatoes up. I love the Balsamic Vinaigrette because it isn’t as strong and pungent as traditional balsamic vinegar. It has a silky smooth texture and is well balanced giving just the right amount of balsamic in every bite.

This salad is very simple to create. There is absolutely no cooking time and it takes about ten minutes to prep. First you’ll want to wash, pat dry, and cut the tomatoes into eight slices per tomato. Next, you’ll place the tomatoes in a large container (preferably one that has a lid, but if not you can use plastic wrap). Then, thinly slice the red onions using a mandolin slicer. If you don’t have one, don’t worry. Just make your cuts as thin as possible.