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Tomato and Onion Salad

Caitlin Bensel

Yield Makes 8 to 10 servings
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.

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

Nutrition 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

How to Make It

  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.