Yield
Makes 8 to 10 servings
Caitlin Bensel

How to Make It

Step 1

Rinse and core tomatoes; cut into 1/2-inch-thick wedges. Peel and sliver onion. In a colander, rinse and drain onion. Combine tomatoes, onion, and parsley in a large bowl.

Step 2

Just before serving, add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.

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