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The tip to balancing a rich & hearty main is to pair it with a light & acidic side. Onion, Tomato & Scallion Salad adds lively flavor and texture to the heartiest of meals. The secret to any raw onion recipe is to soften the sharp bite, the best way to mellow the heat is to chill out, literally. Soaking your onion slices in ice water for 2 hours will remove the pungent flavor and add a delightful crispness to the onions. This simple salad pairs well with stews, hearty bean dishes, smokey charred proteins and game. Nothing but tears of joy for our Onion, Tomato & Scallion Salad! 


  • 4 medium onions, sliced thin
  • 2 scallions, chopped
  • 10 cherry tomatoes, quartered
  • 2 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • Salt and pepper, to taste
Main Ingredient(s): Onions, Scallions, Tomatoes


  • Peel onions, slice thinly. Put onions in a large bowl, separate rings and top with ice cubes. Add cold water to cover slices and place in refrigerator and let chill for 2 hours.
  • Using a colander rinse and drain the onions. Set aside.
  • Prepare the scallions and cherry tomatoes.
  • Just before serving, combine all ingredients, including olive oil and red wine vinegar and toss lightly.
  • Adjust seasoning and serve immediately.

Storage Tip: Keep onions well ventilated, think mesh bags, plastic bags will prevent air flow and lead to spoilage. For extended storing, 2-3 months, onions are best kept in a cool dry space, if not available a refrigerator will do, keep the moisture setting low in the vegetable bin. Once cut be sure to store in an airtight container for odor control. Onions may be stored at room temperature, keep well ventilated, will last 1-2 weeks.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: February 10, 2023