Tomato Salad

Recipe submitted by: Amy Pickett
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This is blazingly simple to make but delicious nonetheless, highlighting the tomatoes natural flavor

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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
Balsamic vinegar
Sea salt
Freshly cracked black pepper


  1. Slice the tomatoes in chunks – they don’t have to be the same shape, just approximately the same size.
  2. Slice the onion into thin half moons – as thin as you can manage.
  3. 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 don’t want battered tomatoes!

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