Tomato and Onion Salad

Name: Tomato and Onion Salad
Yield: 4 servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; ½ teaspoon sugar; 1 teaspoon chopped fresh basil or ½ teaspoon dried basil; 3 ripe medium tomatoes, sliced; 2 teaspoons wine vinegar; ½ cup chopped fresh parsley; 2 teaspoons fresh lemon juice; ¼ cup olive oil; 1 cup sliced onions

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup sliced onions
3 ripe medium tomatoes, sliced
¼ cup ol

Americas
United States
Raw
Vegan
Gluten-free
New York

Method

Arrange alternate slices of onions and tomatoes on a chilled serving dish and sprinkle with remaining ingredients, which have been mixed well. Chill briefly and serve.