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Simple tomato and onion salad with vincotto dressing

A simple, summer-ready tomato salad.

By Lisa Featherby & Alice Storey
  • 10 mins preparation plus standing
  • Serves 8
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Simple tomato and onion salad with vincotto dressing
A light salad is just the thing alongside hearty, smoky barbecued meats, and what better way to present summer's tomatoes, than in a simple salad.


  • ½ Tuscan red onion or 2 red shallots, thinly sliced into rings
  • 2 heirloom oxheart tomatoes, sliced
  • 2 vine-ripened tomatoes, sliced
  • 400 gm mixed baby tomatoes, such as Kumato, yellow cherry and red cherry
  • 1 cup purple or green basil leaves, coarsely chopped
Vincotto dressing
  • 60 ml extra-virgin olive oil (¼ cup)
  • 1 tbsp vincotto
  • 3 tsp cabernet vinegar


  • 1
    Combine onion (or shallot) in a bowl with enough iced water to cover, stand for 10 minutes, then drain.
  • 2
    Arrange tomato slices on a platter, top with mixed tomatoes, onion and basil, and season to taste.
  • 3
    For dressing, whisk ingredients in a bowl to combine, drizzle over salad and serve.


Drink Suggestion: Pale, dry pinot noir rosé. Drink suggestion by Max Allen