Tomato Salad
Servings: 4 people
- 1½ pound (680 grams) tomatoes pick 2 or 3 varieties (cherry tomatoes, Roma tomatoes, plum tomatoes, vine tomatoes, heirloom tomatoes)
- ½ red onion thinly sliced
- 2 tablespoons (30 grams) extra virgin olive oil or more to taste
- 1 tablespoon (15 grams) balsamic vinegar or more to taste
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 handful fresh basil leaves
- Finely chop ½ red onion and separate its layers by pinching them.
- For a milder onion flavor, soak the onion in cold water for 10 minutes.
- Chop 1½ pound tomatoes into bite-size pieces.
- To a large bowl, add tomatoes, onion, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon sea salt, ¼ teaspoon black pepper, and 1 handful fresh basil leaves.
- Toss well and set aside 10 minutes to allow the flavors to meld.Taste, adjust seasoning if necessary, then serve with crusty bread.
Nutrition information is an estimate for 1 serving of tomato salad out of 4.
STORAGE
Make ahead: this recipe is best when made 30 minutes to 3 hours ahead. The tomatoes seasoned in salt and vinegar will lose their water and crunch after a few hours, so keep that in mind.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 24 hours.
Take it out of the refrigerator for at least 15 minutes before serving it. Tomatoes taste best at room temperature.
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