Tomato & Onion Salad

This is the sort of tomato and onion salad I like alongside a braai: straightforward, juicy and properly tangy. Ripe tomatoes do most of the work, while a short cold-water soak takes the harsh edge off the raw onion. A little sugar rounds off the vinegar without turning the dressing sweet.

That fresh acidity is especially welcome with rich Lamb Sosaties or a plate of Boerewors and Pap. It also makes a cooling, crunchy companion to Peri-Peri Chicken, without competing with the flavour coming off the coals.

For easy hosting, prepare the vegetables and dressing separately up to 6 hours ahead, refrigerate, then combine 10 minutes before serving. In our South African heat, keep the salad at 5°C or colder in the fridge or an ice-packed cooler rather than beside the fire. Discard it after more than 2 hours out of refrigeration, or 1 hour when the temperature is above 32°C; these limits include preparation and serving time.

Tips & Techniques

• Choose flavour first: Use ripe tomatoes that smell fragrant at the stem but still hold their shape when sliced. Hard, pale tomatoes will make a much less satisfying salad.
• Slice the onion thinly: Fine half-moons spread through the tomatoes evenly, so nobody gets a mouthful of thick raw onion.
• Dry after soaking: Drain and pat the onion dry before adding it. Extra soaking water dilutes the dressing.
• Season after resting: Tomatoes release juice once salted, so taste after the 10-minute rest before adding more salt or vinegar.
• Keep the juices: A little liquid in the bottom of the bowl is expected. Give the salad a gentle toss before serving rather than draining away its flavour.

Delicious Variations

• Cucumber crunch: Add 200 g cucumber, halved lengthways and sliced. Scoop out a very watery seed centre first, then taste and adjust the seasoning.
• Fresh chilli: Add 1 small green chilli, finely sliced, with the parsley. Remove the seeds and membranes for a milder bite.
• Cherry tomato version: Replace the large tomatoes with 800 g halved cherry or baby plum tomatoes; quarter any particularly large ones.
• Herby change: Replace the parsley with the same volume of chopped fresh coriander, or add a small handful of torn basil just before serving.

Serving Suggestions

• With braai meat: Serve alongside boerewors, lamb chops or chicken for a sharp, fresh contrast to the smoky meat.
• With pap: Spoon a little tomato dressing over warm krummelpap, keeping the salad itself on the side for crunch.
• With bread: Put out roosterkoek or crusty bread to mop up the seasoned tomato juices.
• On a salad table: Pair with potato salad and a green salad; this recipe serves six comfortably when other sides are available.

Frequently Asked Questions (FAQs)

Q1: Can I make tomato and onion salad ahead of the braai?

Yes. Cut the tomatoes, soak and dry the onion, and mix the dressing up to 6 hours ahead. Keep the vegetables and dressing in separate covered containers in the fridge at 5°C or colder. Combine with the parsley about 10 minutes before serving for the best texture.

Q2: How long will leftovers keep?

Refrigerate promptly in a sealed container and eat within 24 hours for the best quality; the tomatoes soften and release more juice overnight. Discard salad that has spent more than 2 hours out of refrigeration, or more than 1 hour above 32°C. Do not freeze it.

Q3: Can I use ordinary white vinegar instead of white wine vinegar?

Yes, use food-grade white spirit vinegar, preferably labelled 5% acidity. Start with 20 ml because its flavour can seem sharper, then add more after tasting the rested salad. Apple cider vinegar also works well at the full 30 ml.

Q4: How many people does this recipe serve, and can I double it?

It serves six as one of several braai sides, or four if it is the main salad. For 12 side portions, double all the ingredients and use a wide bowl so you can toss without crushing the tomatoes. Keep a second batch chilled rather than putting everything out at once.

Q5: How can I make the onion flavour milder?

Slice the onion very thinly and soak in cold water for 10 minutes, then drain and dry well. If you are particularly sensitive to raw onion, use only 75 g or replace it with 4 finely sliced spring onions. You can also leave out the sugar if preferred, although the dressing will taste sharper.

In Summary

This Tomato & Onion Salad brings ripe tomatoes, crisp onion and a tangy dressing to the braai table with very little fuss. Prepare the components ahead, dress shortly before serving and keep it chilled until the meat is ready.