Steakhouse Tomato-Onion Salad
Updated July 28, 2026
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 15 min
- Rating
- Comments
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Ingredients
2 large very ripe tomatoes, thickly sliced crosswise
1 large white onion, thickly sliced crosswise and separated into rings (see Tips)
Salt and freshly ground black pepper
1 lemon
2 teaspoons white vinegar
1 large garlic clove, finely grated or minced
2 tablespoons extra-virgin olive oil
1 tablespoon doenjang (see Tips)
1 teaspoon Dijon mustard
1 teaspoon honey
Fresh perilla or mint leaves, torn into pieces
Nutritional analysis per serving (4 servings)
10 grams carbs; 103 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 321 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange the tomato and onion slices in a single-ish layer on a serving plate, then season with salt and pepper.
- Step 2
Into a small jar or container with a tight-fitting lid, zest the lemon, then halve it and squeeze 1 tablespoon of the juice into the jar. Add the vinegar, garlic, olive oil, doenjang, mustard and honey. Close the jar, then shake vigorously until well combined.
- Step 3
Drizzle the doenjang vinaigrette over the tomato and onion slices, 1 teaspoon at a time, until modestly dressed. Place the perilla pieces over the salad, then serve immediately.
For raw onion slices with less bite, soak them in water first before draining and using.
You can find doenjang, often labeled soybean paste, in Korean or Asian supermarkets and online, either in jars or in plastic rectangular tubs. Funkily pungent and packed with savoriness, doenjang is a magical flavor booster that is sometimes compared to Japanese miso but has a saltier, more assertive kick. Full of fermented sourness and deep Parmesan-like depth, it can enliven all manner of soups, stews and salad dressings with unparalleled brio.
Private Notes
Comments
Simpler than this tomato salad recipe is something we have often as a side dish. Use cherry tomatoes or sliced ripe tomatoes. Sprinkle lightly with sugar. Add a couple dashes of Japanese rice vinegar and a little garlic salt. Cut up a few fresh basil leaves and stir together with the vinaigrette. Easy and so tasty!
I'm in my white onion phase. Eric
On the hottest of summer days growing up, my mom would serve a large tray of cold offerings and a loaf of bread for dinner. On the tray, tuna, sardines, egg salad or HB egg halves, coleslaw of potato salad lettuce, tomato and cucumbers. A homemade dressing. A side tomato salad, all made and refrigerated for easy serve later in the day. Her memory is a blessing. Dessert, we did not really eat much but Chocolate Pudding or ice cream and cake, would appear on those days.
another food mag (Bon App) did a version of this salad that just (brilliantly I must say) used the Peter Luger steak sauce that is sold in stores to make the light vinaigrette. This seems like a great vegan version. But don't question the combination here--great example of whole being more than sum of its parts. it just works--raw onion slices and all--and looks so nice on a summer spread.
Certainly worth a try from what's written here. The difficulty is that when tomatoes are in season, we rarely get past just adding red onion, salt and EVO.
The dressing is so good. I’m tripling it and putting it on everything! Definitely use a sweet onion or salt the regular onions.