Tomatoes

Tomato & Onion Salad

3/4 pounds ripe tomatoes
1 medium sweet or yellow onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon wine vinegar
2 tablespoons olive oil
1 to 2 tablespoon whole parsley leaves

Slice tomatoes 3/8-inch thick; arrange on a plate. Peel and slice onion 1/8-inch thick, separate rings and place them on top of the tomatoes. Sprinkle the salt on top and let macerate for 15 minutes; pour off the extra liquid. Sprinkle with
pepper, vinegar, oil, and then parsley. Serve cool or at room temperature.

Serves 3.

From www.jacquespepin.net.

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