Tomato and Onion Salad
Caitlin Bensel
Notes: You can complete step 1 up to 1 hour before serving; cover and let stand at room temperature or chill. Prep time: about 20 minutes.
How to Make It
Step 1
1
Rinse and core tomatoes; cut into 1/2-inch-thick wedges. Peel and sliver onion. In a colander, rinse and drain onion. Combine tomatoes, onion, and parsley in a large bowl.
Step 2
2
Just before serving, add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.
Ingredients
3 pounds firm-ripe tomatoes
1 red or white onion (6 oz.)
1/2 cup chopped Italian parsley
1/3 cup extra-virgin olive oil
1/3 cup lemon juice
1 teaspoon ground cumin
1/2 teaspoon pepper
Salt
Directions
Step 1
1
Rinse and core tomatoes; cut into 1/2-inch-thick wedges. Peel and sliver onion. In a colander, rinse and drain onion. Combine tomatoes, onion, and parsley in a large bowl.
Step 2
2
Just before serving, add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.
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