Tomato Salad with Sweet Onions: Delicious, cool and refreshing summer salad that goes great with grilled meat.
“Ladies of London”, my newest obsession, wrapped-up. I’m SO not liking that! And if that wasn’t enough, the “Real Housewives of New York” also wrapped-up! Why God, WHY??
What trashy, mindless TV shows am I going to watch now?
I’m open to suggestions! Or should I just focus on food?
Often times (read: every weekend) I drop over at my parent’s house to raid their fridge and pantry, in hopes of finding something good to eat. Something authentic and Macedonian like, Feta Cheese French Toast or Meat and Potato Gratin.
Other times, when there’s only Strawberry Shortcake Cake for dinner, we hop over there, as a family, and eat all their food.
Recently I popped over at their house, and since no one was home, I invited myself to their backyard. I then proceeded to raid their vegetable garden. Half-a-bushel of tomatoes later, I jumped into my car and got away with it. Then I invited them over for dinner and served this Tomato Salad with Sweet Onions. Don’t worry – I ain’t that cheap – I grilled some meat, too.
I’ll be the first to admit that I have a salad addiction, but you would never guess that a simple combination of tomatoes and onions could be so lovely. This salad and I have been hanging out since I was *this* tall. It’s a very simple, yet very popular Macedonian salad. We practically live on it during the hot Summer days.
Tomato Salad is a good thing around here. A salad recipe means that I’m eating good-for-me things. My thighs are thanking me.
Also? The secret to this recipe is that you use ripe tomatoes. Not too ripe, but ripe enough. Make sense? I hope.
Good olive oil is also a must.
Gather your tomatoes and onions – we’re about to eat, Macedonian-style!
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- 4 ripe tomatoes , cut into thin wedges
- 1 sweet onion such as Vidalia , thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tablespoons Star Organic Extra Virgin Olive Oil
- 1 tablespoon red wine vinegar
- salt and fresh ground pepper , to taste
In a salad bowl, combine tomatoes, onion, parsley, olive oil and vinegar.
Season with salt and pepper.
Toss to combine.
Refrigerate for 15 minutes.
RECIPE SOURCE: DIETHOOD
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