Tomato & Onion Salad
The cookbook my sister, the inestimable tigerlily_blue, made for me as a housewarming gift had any number of recipes that I hadn't actually tried before. One of these is so delicious, that I've made it three times in the 8 weeks since I first tried it. I figured that this meant it was worth sharing with the populace at large. As a bonus, the recipe is completely safe for vegetarians, vegans and people who keep kosher.
Tomato & Onion Salad:
5 Medium Plum Tomatoes, halved lengthwise, gently seeded, thinly sliced
1 small white skinned onion, peeled, halved lengthwise and thinly sliced
1/4 cup chopped flat-leap parsley ( a couple of handfuls )
A generous drizzle of extra virgin olive oil
Coarse salt
Black pepper
Toss the tomatoes and onions with the parsley, olive oil, salt and pepper. Let stand for 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oils.
I find that the taste gets stronger and better the longer you let it sit, which is to say that it's plenty good after 20 minutes but even better after a few hours or overnight. Tasty!
Tomato & Onion Salad:
5 Medium Plum Tomatoes, halved lengthwise, gently seeded, thinly sliced
1 small white skinned onion, peeled, halved lengthwise and thinly sliced
1/4 cup chopped flat-leap parsley ( a couple of handfuls )
A generous drizzle of extra virgin olive oil
Coarse salt
Black pepper
Toss the tomatoes and onions with the parsley, olive oil, salt and pepper. Let stand for 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oils.
I find that the taste gets stronger and better the longer you let it sit, which is to say that it's plenty good after 20 minutes but even better after a few hours or overnight. Tasty!