Portuguese Salada de Tomate com Cebola (Tomato and Caramelized Onion Salad)

About This Recipe

Salada de tomate is a staple side dish at Portuguese tables, especially in summer when tomatoes are at their ripest -- typically just sliced tomatoes dressed with olive oil, vinegar, and raw onion. This version takes the onion further, caramelizing it slowly until deeply sweet and golden, which transforms the usual sharp raw bite into something richer that plays beautifully against the tomato's acidity. The technique rests almost entirely on the onions: cooked low and slow in olive oil for a full 20-25 minutes, stirred occasionally, until they turn a deep amber and taste sweet rather than sharp. The tomatoes should be salted lightly and left to sit for a few minutes before dressing, which draws out some of their juice and concentrates their flavor, then tossed with good olive oil and a splash of vinegar just before serving. Served alongside grilled fish or meat, or simply with bread, this salad reflects Portugal's reliance on quality produce and olive oil rather than complicated technique -- simple food that depends entirely on doing the basics well.

Ingredients

Serves 3

• 4ripe tomatoes(sliced)
• 2large onions(thinly sliced)
• 4 tbspolive oil(divided)
• 2 tbspred wine vinegar
• 1 tspsalt(divided)
• 0.5 tspblack pepper
• 2 tbspfresh oregano or parsley(chopped)

Instructions

1. 1

   Caramelize the onions

   Heat 2 tablespoons olive oil in a pan over medium-low heat. Add onions and cook slowly, stirring occasionally, 20-25 minutes until deeply golden and sweet.

2. 2

   Salt the tomatoes

   Arrange sliced tomatoes on a platter, sprinkle with half the salt, and let sit 5-10 minutes to draw out juices.

3. 3

   Cool the onions

   Let the caramelized onions cool slightly to just warm.

4. 4

   Dress

   Drizzle remaining olive oil and the vinegar over the tomatoes.

5. 5

   Assemble

   Scatter the warm caramelized onions over the tomatoes.

6. 6

   Finish

   Season with remaining salt and pepper, and scatter with fresh oregano or parsley before serving.

Variations

• •

  Add crumbled fresh cheese like queijo fresco for a heartier salad.

• •

  Use a mix of heirloom tomatoes for extra color and flavor variety.

• •

  Add olives for a briny contrast to the sweet onions.

Storage

Best eaten the same day while the tomatoes are freshest. If needed, store dressed salad in the fridge for up to 1 day, though the tomatoes will soften.

Frequently Asked Questions