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!!
Perfect for those delicious summer garden tomatoes and sweet vidalias! I have made this salad multiple times now adding only a touch of vinegar as we do like our tomato salads with a bit of a tangy bite. Thanks, Little Bee, for another wonderful recipe!
A refreshing salad. Next time I may try grapeseed oil because it has a lighter flavor than EVOO. Having leftovers for lunch today - thanks!