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).