Photo by: Joseph DeLeo
Salads don’t get much simpler than this. It’s best to use locally grown organic vegetables for this. What’s at work in this recipe is a medley of different ingredients that make this simple dish an exercise in opposites: sweet tomatoes, onions, and peppers are countered by briny green olives, garlic, and vinegar.
Yield: 6 servings
- 4 large ripe tomatoes, cut into 6 wedges each
- 1 Spanish onion, sliced into thin rings
- 2 red bell peppers, cored, seeded, and cut into thin rings
- 1/3 cup good-quality green olives, pitted if desired
For the dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- ¼ cup finely chopped flat-leaf parsley
© 2005 Diane Kochilas
Layer the salad in a serving bowl as follows: first the tomatoes, then the’ onion, followed by the peppers, and then the olives.
Whisk together the olive oil, vinegar, garlic, and salt and pepper to taste. Pour the dressing over the salad, let stand for 10 minutes at room temperature, sprinkle with the parsley, and serve.
Calories 146; Fat 12g (Saturated 1g); Cholesterol 0mg; Sodium 428mg; Carbohydrates 12g; Fiber 3g (Digestible Carbohydrates 9g); Protein 2g.