Prep 10 mins
Cook 1 hr
I found this recipe in an attempt for something different to use up an over abundance of summer tomatoes! The garlic salt brings out the juices in the tomatoes, it works as an acid, so there is no need for vinegar. My family just went nuts over this! Great as a side dish or as a lite lunch! The ratio of vegetables can be adjusted to suit your own taste.
- 3 -4 large ripe tomatoes
- 1⁄2-1 medium sweet onion, depending on how much onion you like (Vidallia is my favorite)
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon dried oregano
- 1⁄4 teaspoon garlic salt
- 1⁄8 teaspoon fresh cracked black pepper
- 4 -6 leaves fresh basil, chopped to garnish (depending on how much Basil you like)
- Cut tomatoes into bite size pieces.
- Sprinkle with garlic salt and pepper.
- Peel a cut onion in half vertically.
- Along edge of open side, “sliver” cut onion and add to tomatoes.
- Add the rest of ingredients and toss lightly.
- Marinate for at least an hour.
- Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).
this salad was really great! i only made a few changes: i used red onion, used halved grape tomatoes and added fresh parsley to the mix. this was fresh and delicious! i think next time, i'll finish it off with some balsamic vinegar! this is a keeper, thanks!!
Very nice recipe. It was light and refreshing. I had it as a side dish with balsamic chicken and the balsamic added a little zing to it. I think I will add a little balsamic next time. Thanks for the recipe.
This is gorgeous. I don't like the taste of vinegar and tomatoes so this was a treat. I had loads of parsley and basil so I chopped some into the mix with some chives as well as the onion to give it all extra colour. It was very very nice. We are on the Atkins diet and it is Atkins friendly and delicious.