Tomato and Onion Salad
Serves 4 to 6
I love tomatoes in any shape, form or presentation. The best way to eat fresh local or homegrown tomatoes in season is sliced with a little salt and pepper. I have been known to take the first ripe tomato off the vine and eat it over the sink like an apple. Sometimes, I give in and reluctantly share it. This Italian recipe is one of my favorites and, although wonderful with the tastiest tomatoes, it is an excellent way to use pre or post-season tomatoes that are not quite as flavorful. It is super quick, easy, healthy and absolutely delicious. For something a little different and equally delightful, see the tomato and bread salad recipe, called Panzanella, in the similar and related recipes links.
- 4 large ripened tomatoes, cut into bite-sized pieces
- 1/2 onion, cut into bite-sized pieces
- Fresh basil leaves, cut into shreds
- Salt and pepper to taste
- Red wine or Balsamic vinegar
- Olive oil
Mix together the tomato and onion in bowl. Sprinkle with basil, salt and pepper. Drizzle with vinegar and oil. Stir well to combine. Let set at room temperature for about 30 minutes; stir occasionally to blend flavors. Taste and adjust seasonings as needed.
Notes: When tomatoes are at their best, the vinegar and/or onions are really not necessary. Basil, olive oil, salt and pepper are all that is needed to enhance the flavor.