Tomato and Onion Salad

Tomato and Onion Salad Recipe
Lisa Romerein
Notes: You can complete step 1 up to 1 hour before serving; cover and let stand at room temperature or chill. Prep time: about 20 minutes.

Yield:

Makes 8 to 10 servings

Recipe from

Nutritional Information

Calories 99
Caloriesfromfat 72 %
Protein 1.4 g
Fat 7.9 g
Satfat 1.1 g
Carbohydrate 8 g
Fiber 2 g
Sodium 16 mg
Cholesterol 0.0 mg

Ingredients

3 pounds firm-ripe tomatoes
1 red or white onion (6 oz.)
1/2 cup chopped Italian parsley
1/3 cup extra-virgin olive oil
1/3 cup lemon juice
1 teaspoon ground cumin
1/2 teaspoon pepper
Salt

Preparation

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.

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

Note:

August 2005
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