My Aunt Rosie and my Grandma Reo made this salad all the time when I was younger. This amazing salad can be used in so many ways. It’s great by itself or over some mixed greens. I like to serve it over grilled fish, shrimp, chicken, or steak. It also makes a great appetizer served with crusty Italian bread (bruschetta) and with fresh mozzarella .
You can even use it over cooked pasta coated with a little olive oil. Serve the tomatoes cold over the hot pasta. Feel free to toss in some cubed mozzarella and or grilled chicken, shrimp or beef and a sprinkle of Parmesan cheese.
I even like to have this with some scrambled eggs in the morning.
Makes about 2 cups
Ingredients:
- 2 Heirloom tomatoes, quartered and sliced into cubes
- ½ Medium sweet onion, sliced thin
- 2 Cloves of garlic chopped fine
- 2 Tablespoons fresh basil leaves, cut into thin strips
- 3 Tablespoons fresh flat-leaf Italian parsley, chopped
- 1/4 Cup extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- Salt and freshly ground pepper
- A pinch of sugar
Directions:
In a medium bowl, toss together all the ingredients and season with salt and pepper and a pinch of sugar. Cover and place in refrigerator until ready to use. Salad will keep for a day or two so it can be made hours before you need to serve it. It actually tastes better if you make it a few hours before you serve it.
{ 2 comments… read them below or add one }
Thank you so much. I love your recipes. I am Sandra H’s sister (your neighbor). She speaks so highly of you and your family. Thank you for making them feel like family since they are so far from home!
Sheila
Sheila,
It is so nice to hear from you. I feel like Sandy is a sister to me too so it is my pleasure to be here for her. Thank you for the great feedback and be sure to spread the word about my site. Oh and post some feedback when you try my recipes. I love to know if they are working out for other cooks.