Tomato and Red Onion Salad with Parsley
15 min
total
4
people
153
calories per serving
Ingredients
4 people
- 600 gRound tomato (in wedges)
- 1 pcRed onion (finely sliced)
- 1 pcFlat-leaf parsley (coarsely chopped)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac
Method
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.
- 1
Cut the round tomatoes into equal-sized wedges. Thinly slice the red onion into translucent strips to prevent it from overpowering the dish.
- 2
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume within the hour. Beyond that, tomatoes soften and onions lose their crunch.
4.5
18 reviews
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