Tomato, Walnut Salad with Red Onion and Vinaigrette

 

Prep Time: 10 minutes

Difficulty: 2/10 – Easy

Servings: 2

Ingredients:

  • 60 g red onion, peeled and thinly sliced

  • 680 g ripe tomatoes, sliced or cut into wedges

  • 5 g fresh basil leaves, torn

  • 40 g extra-virgin olive oil

  • 22 g red wine vinegar

  • 30 g walnuts, toasted and roughly chopped

  • 2–3 g fleur de sel or kosher salt (to taste)

  • 1 g freshly ground black pepper (to taste)

Instructions:

  1. Thinly slice the red onion and soak in cold water for 5 minutes (optional – to mellow the flavor).

  2. Slice or wedge the tomatoes and place them in a large serving bowl or platter.

  3. Add torn basil leaves, red onion, and chopped toasted walnuts.

  4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.

  5. Drizzle the vinaigrette over the salad and gently toss just before serving.

  6. Serve immediately as a fresh side dish or a light main course.

Nutrition (per serving):

  • Calories: ~330 kcal

  • Protein: 5.3 g

  • Fat: 29.5 g

  • Carbohydrates: 11.2 g

 Tip:

You can add a handful of arugula or feta cheese if you want to make it more filling. Perfect as a summer lunch or a vibrant appetizer.

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