This is the absolute, hands down BEST tomato salad you will ever eat! We love this salad, especially with some good homemade bread to dip in the juices. You HAVE to try this one.
We also had fresh corn, and homemade garlic bread. YUM!
I am sure I cooked other things this week. Um……………I think I cooked more food………………I must have cooked more food. Sorry no pictures.
We made Chilean Empanadas both the meat and cheese variety, and……….quinoa tabouli………………..and we have been eating lots of fresh fruit from the farmers market. Peaches to die for, nectarines from our own tree, watermelon, canteloupe, honeydew melon etc. etc.
Chilean Tomato Salad
6 medium to large tomatoes
½ medium onion, thinly sliced (you can use yellow, or sweet)
2 tbsp extra-virgin olive oil, or grape seed oil
2 tbsp raw, apple cider vinegar
Sea salt to taste
¼ cup chopped cilantro (optional)
½ cup thinly-sliced cucumber (optional)
Place the sliced onion in a bowl with water to cover, generously sprinkle with salt and mix. Let the onions soak while preparing the rest of the salad, or about 15 minutes. Wash tomatoes, slice about ¼ inch thick.
Place tomatoes, and the juice that comes from them, into a large bowl. Add oil, vinegar and salt. Squeeze onions with your hands while rinsing them in cold water. Do this a couple of times.
Add the onions to the tomatoes, and mix well. If you are using the optional cucumbers and cilantro, add them now. Serve this salad with garlic bread or toast. This is best at room temperature. Refrigerate any leftovers.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.