Salade de Tomate et Oignon (Tomato and Onion Salad)
Published March 30, 1982
- Total Time
- 15 minutes
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Ingredients
5 red ripe tomatoes, about 1 ¼ pounds
2 cups coarsely chopped onion
1 teaspoon finely minced garlic
¼ cup red wine vinegar
1 teaspoon sugar
Salt to taste, if desired
¼ teaspoon freshly ground pepper
⅛ teaspoon dried hot red pepper flakes
Nutritional analysis per serving (4 servings)
15 grams carbs; 68 calories; 3 grams fiber; 583 milligrams sodium; 2 grams protein; 9 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
Core the tomatoes but do not peel them. Cut the tomatoes into half-inch-thick slices. Stack the slices and cut them into ½-inchthick strips. Cut the strips into ½-inch-thick cubes.
- Step 2
Put the tomatoes in a salad or mixing bowl and add the remaining ingredients. Blend thoroughly. Serve chilled or at room temperature.
Private Notes