Originally aired April 6, 2012
- 5 medium plum tomatoes, halved lengthwise, seeded and thinly sliced
- 1 red onion, peeled, halved lengthwise and thinly sliced
- 1/4 cup (a generous handful) flat-leaf parsley leaves, chopped
- 2 tablespoons EVOO - Extra-Virgin Olive Oil
- Freshly ground black pepper
Toss the tomatoes and onions with the chopped parsley, EVOO, salt and pepper. Let stand while you prepare dinner.