The best month of the year to make this salad is August, when tomatoes are truly in season and they are full of juicy flavor. To mix it up, use tomatoes with different colors, but there is something about red ripe tomatoes that says "Summer."Ingredients:
3 large ripe tomatoes, cored and cut into wedges
1 large red onion, thinly sliced
2 tspn minced garlic
3/4 cup extra-virgin olive oil
2 tbsp red wine vinegar or balsamic vinegar
1 tspn kosher salt
1/4 tspn freshly ground black pepper
6 large basil leaves, torn into dime-size pieces
Preparation:
Using a rubber spatula, gently stir the tomatoes, onion, and garlic together in a medium bowl. Add the oil and vinegar and stir gently to coat the tomatoes.
Season with salt and pepper. Add the basil to the tomato mixture. Stir again and serve.
Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.
Italy [ print this recipe for Tomato and Red Onion Salad ]
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