Tuesday, April 8, 2014

Fresh Spring Tomato, Cucumber and Red Onion Salad

Spring is finally here and along with that is an assortment of beautiful tomatoes to chose from in your local market. For this salad I paired fresh tomatoes, cucumber, red onion and basil. This recipe lets the natural colors and flavors of the tomatoes shine through, while also being delicious and pretty to look at. A word of caution however, please serve this dish at room temperature. I cannot emphasis how much of a difference it will make to the taste of it. Vegetables and fruit rarely taste good straight out of the refrigerator and tomatoes are definitely not at their best when served chilled. This dish actually tastes best when left to stand out for 20 to 30 minutes so that the flavors mingle and deepen. Yum and enjoy!








Recipe:

Ingredients: Yields 4 servings

  • 5 medium plum tomatoes or an equivalent number of any combination of different heirloom tomatoes, halved lengthwise, seeded, and cut into chunks
  • 1/2 medium size red onion, peeled, halved lengthwise, and cut into strips
  • 1 large cucumber, halved lengthwise and sliced into small chunks
  • 10 fresh basil leaves, washed and cut into strips 
  • 2 tablespoons good quality extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • coarse salt and black pepper
Preparation:
  1. Dress the tomatoes, onions, cucumber and basil with olive oil, red wine vinegar, salt, and pepper.
  2. Let stand while you prepare dinner, about 30 minutes. Re-toss and serve salad with crusty gluten free bread for mopping up juices and oil.
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This recipe was shared at Allergy-Free Wednesday, www.realfoodallergyfree.com 

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