I feel bad for the tomato & onion salad: Watery, crappy tomatoes. Overwhelming sharp onion flavor. Relegated to mediocre steak houses and South Florida old-folks homes.
It's time to bring the tomato and onion salad back. But better. Much better.
Mix:
2 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1/8 Cup Italian Parsley, chopped
1/8 Cup Basil, chopped
Pinches of salt & pepper
Add:
One Pound Ripe Tomatoes, cut into large chunks
1/2 Small Red Onion, diced
Mix gently.
Let sit at room temperature for up to one hour, or refrigerate for up to 8 hours.
Spoon into serving dish.
Discard excess dressing.
*I recommend using heirloom tomatoes for this. They were grown for flavor, not for ease of transportation. If possible, try to get tomatoes from your garden, a friend's garden, or the farmers' market. Don't, under any circumstance, use shitty tomatoes.
2 comments:
Looks delicious, thank you for sharing.
Thanks for checking it out.
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