Tomato Salad With Red Onion and Basil
Published June 13, 1989
- Total Time
- 10 minutes
- Prep Time
- 12 minutes
- Rating
- Comments
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Ingredients
4 large ripe tomatoes (about 1 ½ to 2 pounds)
1 large red onion, peeled
1 teaspoon salt
¾ teaspoon freshly ground black pepper
2 tablespoons red-wine vinegar
5 tablespoons olive oil or a mixture of olive oil and vegetable oil (safflower or corn oil)
¼ cup shredded fresh basil
Nutritional analysis per serving (6 servings)
8 grams carbs; 139 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 2 grams fiber; 396 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the tomatoes horizontally into ¼-inch slices. (Remember that a sharp blade is required to slice very ripe tomatoes.) Arrange the slices, overlapping them slightly, on a large oval or round gratin dish.
- Step 2
Cut the peeled onion into ⅛-inch thick slices. Separate the slices into rings and arrange over the tomatoes. Sprinkle with the salt, pepper, vinegar and oil, coating the whole surface as evenly as possible. Sprinkle the shredded basil on top and serve at room temperature. This goes well with a crunchy, crusty French bread.
Private Notes
Comments
Perfect balance in this salad. Made as written it was perfect for late August tomato harvest.