DISH RESEARCH · Salad
Tomato and onion salad
Also known as: Salad, tomato and onion
Alexandra’s selected tomato and onion salad combines quartered cherry tomatoes, chopped red onion, flat-leaf parsley and optional jalapeño with olive oil, red wine vinegar and seasonings.
About Tomato and onion salad
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Alexandra presents tomato and onion salad as a simple side dish made with ripe tomatoes and fresh ingredients. The selected version uses cherry tomatoes with red onion and flat-leaf parsley.
The cherry tomatoes are cut into quarters, and the red onion is peeled and finely chopped. Alexandra also chops the flat-leaf parsley before adding it to the salad.
The recipe offers jalapeño for a little heat and allows it to be omitted. When it is used, the pepper is cut in half and chopped; removing its seeds is offered for a less hot result.
Extra virgin olive oil and red wine vinegar dress the vegetables, with sea salt and freshly ground black pepper added to taste. The salad is tossed and its seasoning checked before serving.
Alexandra recommends serving the salad at room temperature. Her selected immediate-serving method adds the dressing to the prepared vegetables and serves the salad after tossing.
Ingredients in Tomato and onion salad
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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