Tomato and Onion Salad (Printable Version)
Ripe tomatoes and thin red onions tossed in a light olive oil and lemon vinaigrette, finished with chopped parsley.
# What You Need:
→ Vegetables
01 - 4 medium ripe tomatoes, sliced
02 - 1 large red onion, thinly sliced
03 - 2 tablespoons fresh parsley, chopped
→ Dressing
04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon red wine vinegar
06 - 1 teaspoon lemon juice
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Arrange the sliced tomatoes and onions evenly on a large serving platter.
02 - In a small mixing bowl, whisk together extra-virgin olive oil, red wine vinegar, lemon juice, salt, and freshly ground black pepper until fully emulsified.
03 - Drizzle the vinaigrette evenly over the arranged tomatoes and onions.
04 - Sprinkle chopped parsley generously over the salad for vibrant flavor and color.
05 - Allow the salad to rest for five minutes before serving to enhance flavor and develop complexity.
# Expert Advice:
01 -
- This salad is the kitchen's answer to 'just five more minutes'—you'll have it ready in the time it takes to set the table.
- It's brilliantly adaptable for any spread, and every bite reminds you that simple really can be spectacular.
02 -
- One time I rushed and skipped soaking the onion—the bite was so sharp all my guests mentioned it.
- I realized letting the salad sit, just those extra few minutes, completely transforms how the vinaigrette seeps in and unites the flavors.
03 -
- If the tomatoes are very juicy, slice them over a bowl and drizzle the collected juice into your vinaigrette.
- Don't forget a pinch of finishing salt right before serving—it ties everything together.