Ingredients
4–5 medium ripe tomatoes (Roma, beefsteak, or heirloom)
1 medium red onion
¼ cup fresh parsley, finely chopped
3 tablespoons extra virgin olive oil
1–2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon black pepper, freshly ground
¼ cup crumbled feta cheese (optional)
½ English cucumber, peeled and diced (optional)
Instructions
1. 1. Prepare the Tomatoes: Wash, core, and slice tomatoes into wedges or rounds. Place in a large mixing bowl.
2. 2. Slice the Onion: Peel and slice red onion very thinly (paper-thin). Add to the bowl with tomatoes.
3. 3. Chop the Herbs: Wash and pat dry fresh parsley; finely chop. Add to the bowl.
4. 4. Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper. Taste and adjust.
5. 5. Combine and Toss: Pour dressing over vegetables and herbs; gently toss to coat evenly.
6. 6. Serve: Let rest 10-15 minutes for flavors to meld. Serve immediately.
Notes
Pro Tips: Use very ripe, firm tomatoes for best flavor. Soak sliced red onion in ice water 10-15 minutes to reduce pungency. Use high-quality extra virgin olive oil. Season generously and taste. Best served fresh; leftovers keep in an airtight container in fridge for 1-2 days. Do not freeze or reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, toss
- Cuisine: American, Mediterranean-inspired
- Diet: Vegetarian, Gluten-free, Vegan (if feta omitted), Dairy-free (if feta omitted)
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg (if feta included) or 0mg (if feta omitted)