• 18 Capri tomatoes or 2 pints large cherry tomatoes, halved
  • 1/2 small white or red onion, finely chopped or 4 scallions, thinly sliced or 2 spring onions, very thinly sliced
  • 1/4 cup flat-leaf parsley, chopped
  • A handful basil leaves, torn or cut into chiffonade
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • Salt and pepper
Serves: 4 to 6

Combine ingredients in shallow dish and let stand 30 minutes before serving.


Tomato and Onion Salad

Tomato and Spring Onion Salad

Arugula and Tomato Salad