Romanian Tomato Salad (Salată de roșii)

Name: Romanian Tomato Salad (Salată de roșii)
Prep time: 10 min
Total time: 10 min
Cuisine: Romania
Ingredients: 6-7 medium ripe tomatoes (about 2 lb / 900 g), preferably a mix of colors and varieties; 1 small red or white onion (about 4 oz / 110 g); 3 tbsp (45 ml) sunflower oil (or other neutral vegetable oil); 1 tbsp (15 ml) white wine vinegar or apple cider vinegar; 1/2 tsp salt, or to taste; 2 tbsp chopped fresh dill; Freshly ground black pepper to taste

Salată de roșii Say it: sah-LAH-tuh deh ro-SHEE

By the Passport Plate editors. Published November 12, 2026.

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Salată de roșii is a beloved everyday Romanian salad that celebrates the peak summer tomato harvest. Throughout Romania, from village gardens to city tables, this simple dish appears at almost every lunch and dinner in tomato season. Ripe, juicy tomatoes are sliced thick, sprinkled with raw onion, fresh dill, and a generous pinch of salt, then dressed with sunflower oil and a splash of vinegar. Its bright, fresh flavor and juicy texture make it the perfect cooling side that lets the natural sweetness of the tomatoes shine.

Romanian Tomato Salad (Salată de roșii)

Salată de roșii

Pronounced sah-LAH-tuh deh ro-SHEE

Serves: 4
Prep: 10 min
Cook: —
Total: 10 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

6-7 medium ripe tomatoes (about 2 lb / 900 g), preferably a mix of colors and varieties
1 small red or white onion (about 4 oz / 110 g)
3 tbsp (45 ml)45 ml (3 tbsp) sunflower oil (or other neutral vegetable oil)
1 tbsp (15 ml)15 ml (1 tbsp) white wine vinegar or apple cider vinegar
1/2 tsp salt, or to taste
2 tbsp chopped fresh dill
Freshly ground black pepper to taste

Method

Wash the tomatoes and pat them dry. Slice them into 1/4-inch (6 mm) thick rounds or wedges, keeping all the flavorful juices.
Peel the onion and slice it as thinly as possible into half-moons or rings. Place the slices in a small bowl of cold water for 5 minutes to mellow the sharpness, then drain well.
Arrange the tomato slices on a large serving plate or in a shallow bowl. Scatter the drained onion slices evenly over the tomatoes.
Sprinkle the chopped fresh dill, salt, and a few grinds of black pepper over the salad.
In a small bowl, whisk together the sunflower oil and vinegar until slightly emulsified. Drizzle the dressing evenly over the salad.
Let the salad sit at room temperature for 5-10 minutes so the tomatoes release some of their juices and the flavors meld.
Taste and adjust salt or vinegar if needed. Serve immediately while the tomatoes are still fresh and vibrant.

Regional variants

Some Romanian cooks add crumbled telemea (or feta) cheese or sliced cucumbers to turn it into a more substantial salată de vară (summer salad). In certain regions a pinch of sugar is added to the dressing to balance very tart tomatoes.

Cook's notes

Use the ripest, most flavorful tomatoes you can find – this salad is all about the quality of the fruit.
Sunflower oil is the traditional Romanian choice; it gives a light, nutty flavor that olive oil would overpower.
For extra authenticity, serve with a thick slice of crusty bread to soak up the delicious tomato juices at the bottom of the bowl.

Serve with

Crusty bread, grilled meats, or as part of a Romanian meze spread with cheese and cold cuts.

Make ahead and storage

Best eaten fresh. The salad can be assembled up to 30 minutes ahead and kept at cool room temperature; do not refrigerate as it dulls the tomato flavor.

Romanian Tomato Salad (Salată de roșii)