Tomato and Onion Salad

Caitlin Bensel

Yields 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.

How to Make It

Step 1
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
2

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

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

Directions

Step 1
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
2

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

Tomato and Onion Salad