Tomato and Red Onion Salad with Parsley

Meaty tomatoes releasing their juices upon contact with salt, tossed with crunchy red onions. Virgin olive oil binds the lemon acidity for a sharp, fresh starter.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 153
• Protein: 2 g
• Carbs: 9 g
• Fat: 12 g

Ingredients

• 600 g Round tomato ( in wedges )
• 1 piece Red onion ( finely sliced )
• 1 piece Flat-leaf parsley ( coarsely chopped )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac

Instructions

1. Vegetable cutting

   Cut the round tomatoes into equal-sized wedges. Thinly slice the red onion into translucent strips to prevent it from overpowering the dish.

2. Herb preparation

   Coarsely chop the flat-leaf parsley with a knife. Avoid using a blender which crushes and blackens the herb; we want clean pieces that provide texture.

3. Seasoning and binding

   Combine everything in a salad bowl. Squeeze the lemon directly over it, pour in the olive oil, sea salt, black pepper, and sumac. Mix gently to coat each piece without crushing the tomato pulp.

Chef's tips

• Never store tomatoes in the fridge; cold temperatures destroy flavor and make the flesh mealy.
• Let the salad sit for 5 minutes before serving: the salt draws out the tomato juices which mix with the oil to create a natural dressing.

Storage

Consume within the hour. Beyond that, tomatoes soften and onions lose their crunch.