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Tomato Salad With Pickled Onion

Tomato Salad With Pickled Onion
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Serves 8| Hands-On Time: | Total Time:


  1. In a medium bowl, toss the onion with the lime juice, oil, and ½ teaspoon salt. Let stand, tossing occasionally, until the onion has softened, at least 1 hour and up to 3 hours.
  2. Arrange the tomatoes on a platter and season with ½ teaspoon salt. Top with the onion and sprinkle with the lime zest.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 69
  • Fat 5g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 245mg
  • Protein 1g
  • Carbohydrate 5g
  • Sugar 3g
  • Fiber 1g
  • Iron 0mg
  • Calcium 14mg
What does this mean? See Nutrition 101 .

Quick Tip

Almost any variety of large tomato will work in this recipe. If you have access to a farmers’ market in the summer, try a colorful selection of heirloom and beefsteak tomatoes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.