Tomato Salad Recipe by Mangia
Tomato Salad
At the height of summer, it is always fun to use heirloom tomatoes in this glorious combination. If you haven't a farmer's market nearby where heirlooms are sometimes available, no matter. Simply choose the reddest, ripest tomatoes you can find. Good-quality olive oil is a plus here, too, but you don't have to go overboard. The point of this simple salad? Delicious ingredients, in season, simply prepared. Serve this with almost anything you like. A crust of wonderful bread will do.
Ingredients
- 3 large ripe beefsteak tomatoes
- 1 red onion
- 1 cup loosely packed basil leaves
- Salt
- Freshly ground black pepper
- Extra-virgin olive oil
Instructions
- Wash the tomatoes and pat them dry. Peel, trim, and finely dice the red onion. Rinse the basil leaves, pat them dry, and chop.
- Cut the tomatoes into one-quarter-inch-thick wedges and put them in a shallow serving bowl. Scatter the red onion and basil over the top and season with salt and pepper to taste. Just before serving, drizzle olive oil over the salad, toss gently to coat, and serve.
