Italian Tomato Onion Salad Food

SICILIAN TOMATO & ONION SALAD

Steps:

• Cut tomatoes into bite size pieces.
• Sprinkle with garlic salt and pepper.
• Peel a cut onion in half vertically.
• Along edge of open side, "sliver" cut onion and add to tomatoes.
• Add the rest of ingredients and toss lightly.
• Marinate for at least an hour.
• Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).

ITALIAN TOMATO ONION SALAD

Steps:

• Cut tomatoes into wedges scraping all juice, seeds and pulp into a mixing bowl.
• Slice the onion into thin strips.
• In the mixing bowl combine the onion, tomatoes, lemon juice, cider vinegar and sea salt, stir.
• Let sit for at least an hour to let the salt tenderize the tomato and onion; stir often.
• Add basil, oregano, garlic, olive oil and red pepper to taste; let marinate 30 minutes.
• Serve with crusty Italian bread or sour dough flute slices.

EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD

Steps:

• In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
• Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
• On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
• Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
• Let salad stand for a minimum of 15 - 20 minutes before serving.
• COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
• COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
• Buon appetito!

TOMATO, CUCUMBER AND RED ONION SALAD

Steps:

• In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
• Add tomatoes, onion, Basil and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
• This recipe is featured in our.

TOMATO & ONION SALAD

Steps:

• Pour boiling water over the onion and leave for 10 mins.
• Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
• Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
• This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

ITALIAN TOMATO SALAD

Steps:

• Wash the tomatoes well.
• Cut crosswise to make 1cm slices.
• Cut the fresh cheese to make 1/2cm slices.
• Wash the basil leaves.
• In a small bowl, mix vinegar, olive oil and dried oregano.
• Season with salt and pepper to taste.
• On a large serving plate, arrange tomato slices and black olives.
• Top with sliced cheese and sprinkle dressing over the salad.
• Garnish with basil leaves.