- 5 fresh ripe Tomatoes, chopped into bite size chunks, juice reserved
- 1 medium/large yellow onion, cut in half lengthwise, then sliced thin
- 1 T. chopped fresh Oregano
- 1 T. chopped fresh flat leaf Parsley
- 1/2 C. Olive Tap 100% Extra Virgin Olive Oil – your favorite
- Sea salt and fresh ground black pepper
Chop the tomatoes, reserving as much of the juice as possible. Place the tomatoes and juice in your salad bowl.
Add the sliced onions, oregano and parsley to the tomatoes, and mix in the olive oil to coat. Chill immediately for at least 30 minutes.
Serve topped with sea salt and coarse ground black pepper, and be sure to have plenty of thick sliced crusty bread on hand to soak up the leftover juice-oil mixture.
The tomatoes usually provide all of the acid this recipe will need, so we do not use vinegar. For an exciting twist, add a few drops of Olive Tap Pomegranate or Fig Balsamic Vinegar which is low in acid and has a very unique flavor. Garlic is noticeably absent in this recipe as well as is Basil. I have seen both added, but find that the original version my father taught me allows the tomato flavor to more prominent. Some might even consider the Oregano an optional ingredient.
Original recipe by Rick