Recipe submitted by: Amy Pickett
Recipe courtesy of: http://80breakfasts.blogspot.com/2009/08/tomato-salad-3.html
250-300 grams tomatoes (different sizes and colors are good -- of roughly the same volume)
1 small red onion
A couple of sprigs each parsley and dill, leaves only, roughly chopped
5 basil leaves, roughly chopped
Extra virgin olive oil
Freshly cracked black pepper
- Slice the tomatoes in chunks – they don’t have to be the same shape, just approximately the same size.
- Slice the onion into thin half moons – as thin as you can manage.
- Toss onions, tomatoes, and chopped herbs together and dress with a couple of good glugs of olive oil and some dashes balsamic vinegar. Sprinkle with sea salt (as good a finishing salt as you have – and don’t be shy about it) and freshly cracked black pepper. I always do this to taste but if you want a guide just use 3 parts oil to 1 part vinegar, toss, taste, and adjust. Toss carefully...you don’t want battered tomatoes!
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