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Best Ever Red Salad

Course: Salads
Cuisine: International
Author: Felix (Simply Trini Cooking)


  • 2 large red tomatoes cut in chunks or slices
  • 1 medium red onion sliced
  • 2 tbsp. grated beetroot
  • lettuce leaves
  • Vinaigrette Ingredients:
  • ¼ cup olive oil
  • cup balsamic vinegar
  • Salt and Pepper to taste
  • tsp. chadon beni
  • ½ tsp. sugar


  • Make the vinaigrette:
  • Combine the vinaigrette ingredients in a bowl.
  • Stir in the salt and pepper.
  • Add the chadon beni and sugar and whisk well.
  • Grate the raw beetroot. (The red of the beetroot ensures the vegetables tossed with the vinaigrette stay red.)
  • Slice the onion.
  • Slice or chop the tomatoes.
  • Toss the vegetables with the vinaigrette.
  • Wash the lettuce. (If you can find red leaf lettuce it would do just fine as well). Place the tossed vegetables on a bed of lettuce. Cover and refrigerate at least one hour before serving.