It’s officially fall but I think because summer came so late for us here in Seattle, it kind of pushed the tomato season a few weeks forward. At my local farmer’s market last week I saw loads of beautiful fresh heirloom tomatoes side by side with new crops of pumpkins and squashes. So I grabbed one of my last batches of tomatoes and made this beautiful salad.
When I first made this salad for Andrew I had no idea it would become one of his favourites. It’s such a simple salad, a staple on many Brazilian tables, especially during barbecues. When you finish this salad, make sure to have some bread to wipe your plate, I guarantee it will be delicious!
Brazilians would use either cilantro or parsley (cilantro seems to be more popular on the northern states), you can certainly use what you like best. I use either one, normally what’s on the fridge.
Tomato and Onion Salad – Barely a Recipe
You can dress it with just oil and vinegar or use a homemade vinaigrette, but try to keep it simple. The ratio of onions and tomatoes is totally up to you. For us there is no such thing as too much onions.
You will need:
Onions, preferably white
Cilantro or parsley, chopped
Red wine vinegar
Salt and pepper
Slice the tomatoes about ¼ inch thick.
Slice the onions very thin (use a mandolin for that if you like). If you prefer a less pungent onion taste, soak it in cold water for about 15 minutes, then drain and pat dry with a paper towel.
Place tomatoes and onions on a platter, sprinkle with the cilantro or parsley and drizzle the salad with olive oil and vinegar. Season to taste and serve.