Pickled onions add tangy flavor to this simple tomato salad.

Add brown sugar, pickling spice and salt.

Cook, stirring, until the sugar is dissolved.

Overhead view of a rustic off-white plate of Heirloom Tomato Salad with Pickled Onions recipe

Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

Remove from heat and add onions.

Let cool to room temperature, about 1 hour.

(Discard any remaining liquid.)

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Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

Cover and refrigerate for at least 2 hours or overnight.

Drain the onions, reserving 1/2 cup pickling liquid.

(Discard the rest or reserve for another use.)

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Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

Whisk the reserved 1/2 cup pickling liquid, oil and chives in a small bowl.

Arrange tomatoes and the drained pickled onions on a platter and drizzle with the vinaigrette.

To make ahead

Refrigerate pickled onions (Steps 1-2) for up to 2 days.

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Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Overhead view of two glass bowls with onions and pickling liquid for Heirloom Tomato Salad with Pickled Onions recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf