The recipe for this fresh salad can also be used to make a quick sauce or relish -- just be sure to dice the tomatoes instead of cutting them into wedges.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).



Ingredient Checklist


Instructions Checklist
  • Bring a small pot of water to a boil. Submerge each tomato for 10 seconds each and immediately run under cold water. The skin should easily peel off. Cut out the core, slice into thin wedges and place in a medium-size bowl. Add the salt and mix.

  • Add the onion, parsley, garlic, basil, thyme or oregano, and olive oil. Stir until well combined. Chill until ready to serve, preferably at least 30 minutes. Serve in salad bowls with hunks of bread on the side.

Reviews (2)

8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
this is such a yummy recipe. i also like it drizzled with balsamic vinegar and sprinkled with roasted pumpkin seeds or sunflower seeds.'re an amazing teacher . thanks for sharing your passion.
Rating: 5 stars
Really yummy. Great summer dish.