Tomato and Red Onion Salad
Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.
- Total Time:
- Servings: 4
Photography: Frances Janisch
Source: Martha Stewart Living, July 2006
- 1 1/2 pounds small to medium red and yellow tomatoes, halved if small and quartered if medium
- 1 medium red onion, quartered and cut into 1/4-inch-thick slices
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon coarse salt
- Freshly ground pepper
- 1/3 cup good-quality extra-virgin olive oil
Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.