Tomato, Garlic and Red Onion Salad Recipe

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serves: 6 (as a side)


  • 4 red onions, cut into small wedges
  • 1 bulb garlic, unpeeled and separated into cloves
  • 8 sprigs lemon thyme
  • 500g (1lb 2oz) tomatoes, halved or sliced
  • 1tsp Dijon mustard and 3tbsp olive oil
  • 1½tbsp red wine vinegar
  • 1tsp each lemon juice and honey
  • 1 garlic clove, crushed


  • Heat the oven to 200C, 180C fan, 400F, gas 6. Place the onions, garlic cloves and half the thyme on a baking sheet lined with baking parchment, season, drizzle with olive oil and roast for 30 minutes. Leave them to cool slightly before serving.

  • To make the dressing, whisk together the mustard, oil, vinegar, lemon juice, honey and garlic until smooth. Season and set aside.

  • To serve, toss the onions, roasted garlic and tomatoes with the dressing in a serving dish, and sprinkle with the remaining thyme (leaves only).

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(25 ratings)
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