Tomato and Red Onion Salad
Ensalada de Jitomate y Cebollas RojasA great variety of tomatoes of different colors and sizes have come to the world from Mexico. What could be easier or more striking than a platter of vine-ripened tomatoes with a tangle of marinated red onions to serve as a summer salad?
Equipment
Ingredients
Makes 4 servings
- 1 medium red onion 6 ounces, peeled and thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- ½ teaspoon salt
- ¼ teaspoon sugar
- 4 medium ripe tomatoes 1½ pounds, sliced
- 1 tablespoon finely chopped fresh cilantro or fresh oregano
Instructions
- In a small saucepan, bring about 2 cups of water to a boil.
- Remove the pan from the heat and add the sliced onion.
- Soak the onion for 1 minute.
- Drain and transfer the onion to a small bowl.
- Add the vinegar, 2 tablespoons water, salt, and sugar.
- Stir and let stand for 20 to 30 minutes.
- Meanwhile, arrange the sliced tomatoes on a serving plate.
- Drain the onions and scatter over the tomatoes.
- Sprinkle with cilantro or oregano.