Tomato and Onion Salad
Serves 4
This easy, refreshing salad works well with a variety of meals. Make ahead of time and let the flavors come together while you prepare dinner! Serve with Wilted Spinach and Rachael’s Fish Bake.
Ingredients
- 5 medium plum tomatoes, halved lengthwise, seeded and thinly sliced
- 1 red onion, peeled, halved lengthwise and thinly sliced
- 1/4 cup flat leaf parsley leaves (a generous handful), chopped
- 2 tablespoons extra virgin olive oil (EVOO)
- Salt
- Freshly ground black pepper
Directions
- Toss the tomatoes and onions with the chopped parsley, EVOO, salt and pepper. Let stand while you prepare dinner.