I always fall back to this delicious salad when I’m in a hurry. I had no time to create an involved salad for tonight’s dinner, mainly as I was feeling very lazy but also the the sun was still shining. I wanted to be outdoors enjoying it before the mozzies came out. I threw this on a plate and it was absolutely perfect for the barbecued fish I ate it with. It’s a summer on a plate.
4-6 large tomatoes (cut into thick slices)
½ red onion (very finely sliced)
¼ cup fresh basil (chopped)
¼ cup fresh parsley (chopped)
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
½ lemon (zest and juice)
salt & pepper
Whisk together the vinegar, olive oil and lemon zest and juice and set aside. Arrange the tomatoes on a platter in one layer, pour over the vinegar dressing to coat all the tomatoes, then sprinkle evenly with the onions and herbs. Season generously with salt & pepper. Cover with plastic wrap and refrigerate for 30 minutes before serving.
I ate mine with fish, but it works with pretty much any meat or vegetarian dish.