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Tomato-Onion Salad

Makes: 8  servings Prep 10 mins Stand 1 hr


  • 1/2 teaspoon  cumin seeds
  • 1 pound  sweet onions, such as Vidalia, Walla Walla, or red onions, cut into 1/4-inch-thick wedges
  • 1 pint  red and yellow pear-shaped tomatoes
  • 3 tablespoons  white wine vinegar
  • 2 tablespoons  olive oil
  • 1 tablespoon  fresh tarragon, chopped, or 1 teaspoon dried with 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground pepper


1. Heat skillet over low heat. Add cumin seeds and toast 1 to 2 minutes, just until fragrant. Transfer to large bowl.

2. Place onion wedges in large strainer; rinse under cold running water. Drain well; add to bowl with cumin. Stir in onions, tomatoes, vinegar, olive oil, tarragon, salt and pepper. Cover and let stand 1 hour before serving. Makes 8 servings.

Make Ahead Tip

  • Prepare as directed above except cover and refrigerate overnight after tossing together. Remove from refrigerator 2 hours before serving.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)60,
  • Fat, total(g)4,
  • sat. fat(g)1,
  • carb.(g)7,
  • fiber(g)1,
  • pro.(g)1,
  • sodium(mg)153,
  • Percent Daily Values are based on a 2,000 calorie diet