Tomato Salad

This is one of the best salads for summer and it uses your gigantic tomato crop. Actually, I am not a fan of iceberg lettuce at all, so salads are not my favorite thing. This one I just can’t stop eating. And so simple.

Hoping that the tomatoes are homegrown, but use what you have. You can use the large beefsteak type or even small cherry types.


Green onions or regular, your choice

Olive oil
Rice vinegar
Salt and pepper

Slice the tomatoes to the size you like. Salt cut side slightly and evenly. Drizzle with just a bit of olive oil.
Slice the onions
Chop the parsley very fine. Don’t skimp on the parsley. It is not just decoration, it adds to the flavor of every bite.
Combine all in a bowl.

In an 8 oz glass, combine about 3/4 glass water, 1/8 cup rice vinegar, sugar to taste. Adjust liquid to your liking. It should be a balance of the vinegar and sugar, a bit tangy, but not biting. Everyone has their personal formula.

Pour over tomatoes. Finish with black pepper if desired. This is still good the next day, but it doesn’t usually last that long at our house.