Tomato Salad

by Rachael Ray 10:42 AM, April 19, 2017

Aired June 27, 2017

Serves 4 to 6

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


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