This vibrant tomato salad is packed with fresh tomatoes, onions, and a dill vinaigrette. My mouth waters every time I think about it!
Whenever you see “grandma’s recipe” in the title, you know it’ll be good… and this tomato salad is a prime example of that. It’s a childhood staple from Ukraine — my family constantly had it on hand, and I got to enjoy it almost every day. Both my mom and grandma grew their own tomatoes, so they were always looking for ways to use up pounds of them (there’s nothing like fresh, fragrant garden tomatoes… if you know, you know).
Not only does this salad taste incredible, but it leaves the best juices behind. When you’re done devouring the tomatoes and onions, grab a hunk of fresh sourdough bread and get dipping into that liquid gold! I am obsessed with this salad, and I promise that you’ll love it too.
Do you have cucumbers on hand? Toss them in! This recipe is another classic Slavic salad and a great way to use up cukes.
Tomato Salad Video
How To Make Tomato Salad
15 minutes, simple ingredients, and a bit of chopping and tossing — that’s all it takes to make this incredible tomato salad. With a recipe this easy, you’ll be making it on repeat!
- Prep the ingredients: Slice the tomatoes and onion into wedge bite-sized pieces. Finely chop the dill.
- Toss everything together: Add all the ingredients into a large bowl and toss them together.
Hot tip: Use red onion for a spicier flavor and more color.
Tips From the Kitchen
This tomato salad is the perfect side dish for anyone, whether you’re an amateur or seasoned cook. Don’t be afraid to keep it rustic — there’s beauty in simplicity.
- Use your favorite ripe tomatoes. I love using a colorful variety of heirloom tomatoes (especially when they’re in season). Homegrown or farmer’s market tomatoes are the best!
- Cut the tomatoes into wedges. To prevent the seeds from falling out, opt for cutting the tomatoes into bite-sized wedges instead of slices.
- Look for unrefined sunflower oil. I recommend buying unrefined sunflower oil from an Eastern European market — it always has a deeper flavor.
- Switch it up. I’ve never been a “stick-exactly-to-the-recipe” kind of person, so feel free to try a few variations to make this salad your own. Add minced garlic, avocado, peppers, other vegetables, fresh basil, parsley, or green onions.
Storage
This tomato salad is best enjoyed immediately, but if you have any leftovers, store them in an airtight container in the fridge for up to two days.
More Simple Salads
- Green Cabbage Cucumber Salad — Tangy, crunchy, and packed with fresh herbs
- Panzanella Salad — Fresh veggies, chunks of bread and a tangy vinaigrette
- Peach Arugula Salad — Arugula, peaches and pine nuts tossed in a simple, flavorful dressing
- Vinaigrette Salad — Made with root veggies and vibrant red beets
- Roasted Cabbage Wedge Salad — My mom’s recipe… sooo flavorful
- Greek Watermelon Feta Salad — Unbelievably refreshing, sweet, and minty
Recipe
Ingredients
- 2 lbs tomatoes
- 1 small yellow onion
- 2 tbsp dill chopped
- 1 tsp salt
- 3 tbsp sunflower oil
- 1 tsp white vinegar
Instructions
- Prepare all the salad ingredients. Slice the tomatoes into wedge sized pieces, and onions into half rings, and add them to a large bowl. Finely chop the dill.
- Add the salt, sunflower oil, and vinegar, and toss everything together.
- Serve the salad fresh and enjoy!
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