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Balsamic Tomato And Onion Salad

Balsamic Tomato And Onion Salad

If you love the taste of onions and tomatoes, this recipe is for you. In this simple salad, these two ingredients come together to create a low-budget, quick, and vegan Paleo salad option that works well paired with a main course or as a healthy snack. This recipe couldn’t be simpler to prepare – with a handful of ingredients and minimal prep, you’ll be ready to serve and enjoy the delicious flavors of the raw vegetables included here.

Since the value of this dish lies in the simplicity of the ingredients used, it becomes even more important to seek out high-quality produce that’s at the peak of freshness. While the least expensive tomatoes and onions may seem like an appealing way to save money, they can also lead to boring flavors. When you’re looking for the type of fresh produce that makes dishes like this really stand out, venture into your local farmer’s market, or, try your hand at growing your own!

One component of this dish that can be adjusted is the onions – for some, raw onions are just too harsh to include, even when they are dressed up with balsamic vinegar and other oils. If that’s the case, try giving your onions a quick sauté before layering them into the salad – this will help take a bit of the bite out of the onions while still allowing you to incorporate them. Since this salad is so simple and neutral, adding it to any main course option will work. We like the idea of adding an unconventional poultry to this dish – try serving with the Orange and Lemon Roasted Duck for an unexpected combination.

Balsamic Tomato And Onion Salad Recipe

Serves: 2Prep: 15 min

Protein: 1g / %

Carbs: 19g / %

Fat: 21g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 cups grape tomatoes, halved
  • 1 small onion, thinly sliced
  • 3 tbsp. virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. fresh basil, minced
  • Sea salt and freshly ground black pepper

Salad preparation


  1. Arrange the salad in layers, alternating between the tomatoes and onion.
  2. Drizzle with olive oil and balsamic vinegar.
  3. Season the salad with salt and pepper to taste and top with fresh basil.
Photo of Ashley Noël

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