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Steakhouse Tomato Salad

Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons ketchup
  • 1 1/2 teaspoons sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • Coarse salt
  • 2 large tomatoes, cored and thickly sliced
  • 1 sweet onion (such as Vidalia), halved and thinly sliced


  1. In a jar with a tight-fitting lid, combine olive oil, cider vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with coarse salt. Shake well to combine.

  2. Arrange tomatoes and onion on a serving platter, alternating tomato and onion slices. Drizzle with some of the dressing; serve immediately with remaining dressing on the side.

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