Tomato Onion Salad with Greens
Ripe tomatoes and sharp red onion tossed with peppery arugula and sprouts, dressed in a three-ingredient vinaigrette of olive oil, salt, and the tomato's own juice. Ready in 10 minutes—the kind of plate that looks effortless and tastes bright.
- Total time
- 10 min
- Servings
- 2
- Calories
- 145
- Protein
- 2g
Ingredients
- 2 medium tomato
- ½ small red onion
- 2 cups, loosely packed arugula
- ½ cup alfalfa sprouts
- 3 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Dice tomatoes into bite-sized chunks, reserving any juice that pools on your cutting board.
- 2
Slice red onion paper-thin, then soak in ice water for 2 minutes to soften the bite.
- 3
Drain onion and toss with tomatoes, arugula, and sprouts in a large bowl.
- 4
Drizzle olive oil over the salad, add reserved tomato juice and salt, then toss gently until coated.
- 5
Serve immediately so the greens stay crisp.
Tools you’ll need
- cutting board
- knife
- small bowl
- large salad bowl
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