Prep 10 mins
Cook 0 mins
Nothing compares to a vine-ripened tomato with the season's sweet onions! Do try to make this very plain salad when tomatoes are at their best! This is a healthy family meal starter, or a side dish with grilled meats -- or an everyday summer delight. If made with inferior tomatoes and sharp onion, the result will not be as enjoyable. Dried basil is used on purpose, as it can be quite good and can be used liberally. Otherwise, finely chop fresh basil.
- 3 -4 tomatoes, large, ripe, pref. organic
- 1 onion, very large, sweet (Vidalia or Texas Grano, not a sharp onion)
- 2 teaspoons salt, freshly ground from sea salt crystals (use Maldon or Himalayan or Fleur de Sel, all of which is tastier than table salt)
- 1 -2 teaspoon pepper, coarsely ground
- 1 tablespoon dried basil
- Wash and dry tomatoes, do not peel.
- Slice each in half, and then, with the flat sides on a wooden board, slice in the length and then across again -- into small chunks.
- Slice and chop the onion in the same way.
- Mix in a salad bowl.
- Add the three flavourings and mix well.
- Cover with plastic wrap and leave to stand at room temperature for at least 30 minutes.
- Eat as is -- to get that wonderful flavour of sunripened tomatoes and soft, sweet onion!
- Or you can drizzle over some vinaigrette which is not acidic. (That will spoil the fresh, simple, down-home tastes).
Delicious was my husband's comment when he first tasted this Tomato salad, whatever is in it - I like it. enough said! He gave it 5 stars immediately.
I bought 10kgs of tomatoes at a farm gate just over two weeks ago. I was down to the last 6 very ripe tomatoes so wanted a recipe to showcase the beautiful things. This was perfect in its simplicity!
Been making this for several years now and it is a terrific summer salad! My husband who normally only likes tomatoes on his cheeseburger...loves this salad. Definately use a sweet onion with this dish as we have tried it with a regular yellow onion only to be shocked at they taste. Enjoy!