Tomato and Onion Salad

Name: Tomato and Onion Salad
Yield: makes 4 servings
Ingredients: 1 large red onion, diced; Salt and black pepper to taste; 1 garlic clove, minced; 2 tablespoons fresh lemon juice; 1/3 cup extra virgin olive oil; 1 teaspoon ground cumin; 4 medium tomatoes, cored, seeded, and chopped; 1/2 cup chopped fresh parsley leaves

December 14, 2011

Don’t be deceived by this salad’s simplicity: the lemon dressing and fresh herbs bring out the complex flavors of the tomatoes and onions, and if the ingredients are good, the results are practically miraculous. Note the extremely useful technique of “killing” the onions—as they say in Turkey—which you might try whenever you use raw onions, to tame their harshness. You can make this salad an hour ahead of time, refrigerate, and toss again before serving.

Recipe notes

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