Prep 5 mins
Cook 30 mins
I searched extensively for this but never found one quite like this. My Italian mother in law made this simple, simple salad that is sooo delicious. It's key to let it sit for awhile at room temperature. This is easily multiplied. I put 30 minute cooking time which is the minimum sitting time but can be made ahead. Just please don't refrigerate - it makes the texture of the tomatoes funky.
- 1 yellow onion, peeled, trimmed & cut into large chunks
- 1 lb tomatoes, the best you can find, trimmed & cut into large chunks
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon salt
- Combine everything in a bowl.
- Let sit for at least 1/2hour to let the juices from the tomato exude & mingle with the olive oil.
- Enjoy. The juice is good for dipping crusty bread into.
aw lawdy, kick off the shoes, and slide yourself right into this tomato salad, that is so good you probably would be tempted to pick the salad up with your hands and scoop it up to devour as might if you bent down to extract water from the stream. This is so tasty, and so yummy, seriously there is nothing to add ~ except a fork. People may be tempted to add a bit of that, but I suggest, don't. Just enjoy that spectacular tomato for what it is. That great tomato taste. If you disguise it with anything else then you missing the point to this simple, easy, ka-pow salad. Made for National Tomato Month, Diabetic Forum 2012
What a lovely simple recipe. Sometimes simple is best, this is a perfect example. Beautiful flavor from the tomato, sweet onion, olive oil and coarse salt. This recipe allows the tomato to shine. I can't wait to make this with heirloom tomatoes when they are in season. Thanks for sharing Bethie.
This recipe is..........................simplicity at it's best.
Made with the last of my home grown tomatoes, both plum and normal.
Cut down a fraction on the oil and we ........Love, Love, Loved this!
Thanks Elmotoo! Can't wait for tomato season to make this again.