This salad reminds me of summer dinners at my grandparents when I was a child. Back in the days before air conditioning (yes, I am that old), it was often too hot to cook in July and August. Often if we were staying at my grandparents' house dinner would consist of cold cuts, cheese, and a simple tomato salad. dessert would be some fresh fruit from the garden or the trees. Talk about fresh and local!
Now that I am playing at adulting I'll often pull something like this together - not necessarily because it is too hot to cook (thank you air conditioning) more because I an stretched for time.
30 minutes after walking in the door from the office you can have this on the table.
Fresh, delicious, and quick!
You can play around and add different herbs or even crumbled feta or blue cheese to change things up a bit.
Marinated Tomato and Onion Salad
2 medium tomatoes (I like to use heirloom for added colour), sliced and quartered
1 medium sweet onion, sliced and large rings halved
1 T EV olive oil
1 T apple cider vinegar
1/2 T chopped fresh dill
1 t sugar
1/4 t salt
Place the tomatoes and onions in a medium bowl
In another bowl whisk together the remaining ingredients until the dressing has emulsified.
Pour the vinaigrette over the tomatoes and onions. Stir well. Cover and refrigerate at least 15 minutes before serving.
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