– 3 -4 large ripe tomatoes – 1 medium sweet onion depending on how much onion you like (Vidallia is my favorite) – ¼ cup extra virgin olive oil – 1 Tablespoon dried oregano – ½ teaspoon sea salt – ⅛ teaspoon freshly cracked black pepper – 4 -6 leaves fresh basil chopped to garnish (depending on how much basil you like)
Cook time: 13 min
Variations for this salad – Onion – My onion of choice is red onion and slicing it sort of thin. Shallots would be lovely or if you’re in Italy, the Tropea red onions (wow! super amazing!). In the States, any sweet or Vidalia onions would be perfect. – Garlic – If you’re a garlic fan, go ahead and grate on some garlic. – Fresh herbs: Try different types of herbs. You could use a combination of different fresh herbs. – Olives – Add in some black or green olives. – Cucumbers – If you have any cucumbers on hand, go ahead and add some slices or chunks to the salad. not pulse it into a pistachio paste).
Can cherry tomatoes be used in this recipe? Yes, cherry tomatoes work fine in this recipe. If you find the rainbow cherry tomatoes, use those. Can I make a tomato salad in the winter? Yes, tomato salads are a nice side dish in the winter time.
Can I make a tomato salad in advance? Yes, you can make a tomato salad in advance. For salads with simple ingredients like tomatoes and lettuce, you can assemble the entire salad up to a day or two before serving. If using dressings or other perishable ingredients, these should be added just before serving.
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