Tomato Salad
August 2006
Makes: 8 servings
Prep: 10 mins
- 8 plum tomatoesseeded, quartered and thinly sliced
- 1 medium red onion, quartered and thinly sliced
- 1 cup fresh basil leaves, cut into thin strips
- 1/2cup flat-leaf parsley (a couple of generous handfuls), chopped
- 1/3cup extra-virgin olive oil (EVOO), eyeball it
- Coarse salt and freshly ground pepper
- In a medium bowl, toss together the tomatoes, onion, basil and parsley and dress with the EVOO. Season to taste with salt and pepper.