Melissa Elsmo

Nonna Nancy’s Sicilian Tomato Salad

This easy salad make the most of a summer tomato harvest. Just a couple ingredients and splash of water is all you need to bring big flavor to your dinner plate. The splash of water is the key to this it tames the harshness of the red onion beautifully.


  • 3-4 ripe tomatoes, sliced or chunked; I try to vary the cuts for texture variety
  • 1 small red onion, halved and thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2-3/4 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper 
  • 2-3 Tablespoons olive oil
  • A splash of cold water


Place the tomatoes and onions in a medium bowl. Sprinkle with the oregano, basil, salt and pepper and mix gently. Drizzle with the olive oil and add a splash of water to the bowl. Mix again and allow to sit at room temperature for about an hour before serving. 

*Have some leftovers? Last week I made this salad and had a bit leftover; I also had a leftover ear of grilled corn. To extend the tomato salad for a second meal, I simply cut the corn off the cob and mixed it right in.

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