My husband’s Argentinian traditions run deep. Growing up, he had an asado (equivalent to a steak and chicken BBQ complete with all the animal’s innards) with his family every Saturday. Every.Saturday. That’s like a ton of meat.
Over the years, we’ve had our fair share of asados as a family and with friends, but nowhere near the frequency he had them as a kid. He dreams of the day when he can have his own asador in the backyard and grill every Saturday just like the old days. A guy can dream.
Of course his family would eat more than just meat at their asados. The side dishes were muy importante (that’s “very important” for those who don’t know Spanish speak) as well. They ate this Tomato Onion Salad often to accompany any BBQ because it’s that good. It’s a cinch to pull together last minute and really easy on the budget.
While I have learned to love onions and eat them in almost anything, I still cannot eat raw onions. I am getting closer and closer, but I just can’t do it quite yet. So the only reason I am posting about this salad is because it always gets rave reviews from anyone that tries it.
Since I have never tried it, I’ll have to guess that it is a great salad because the juicy tomato and crunchy onion come together with a garlicky, oregano-flavored dressing that is the perfect way to end any summer evening.
Onion Cutting 101
Tomato Cutting 101
Same goes for cutting the tomatoes.
Cost to Make Tomato Onion Salad
Roma tomatoes – $1.32
Yellow onion – $0.15
Olive oil – $0.21
Vinegar – $0.002
Oregano – $0.14
Garlic – $0.04
Salt – $0.01
Total cost – $1.87
Cost per serving – $0.47
Tomato Onion Salad is the most perfect side dish to any BBQ and it won’t put a dent in your wallet.
What’s your favorite meat to eat at a BBQ?
Tomato Onion Salad
- 4 Roma tomatoes
- 1/2 yellow onion
- 2 1/2 Tbsp olive oil
- 1/4 tsp vinegar balsamic, red wine, white, etc.
- 1 tsp oregano
- 1 clove garlic minced
- 3/4 tsp salt kosher
- 1/8 tsp ground black pepper
Cut the onion in thin slices and place in a medium bowl.
Cut the tomatoes in slices as well and add to the onions.
Put the olive oil, vinegar, oregano, garlic, salt, and pepper in a small glass bowl and whisk together. Pour over the tomatoes and onions. Stir together in a circular motion so all the veggies get covered with the dressing.
Serve right away.
This salad is best eaten right away, but you can certainly store any leftovers if you don't mind eating tomatoes that are softer.