Tomato and Onion Salad

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sliced onions
  • 3 ripe medium tomatoes, sliced
  • ΒΌ cup olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons wine vinegar
  • Β½ cup chopped fresh parsley
  • 1 teaspoon chopped fresh basil or Β½ teaspoon dried basil
  • Β½ teaspoon sugar
  • Salt and freshly ground black pepper


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.

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