Tupelo Tomato Salad (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1/4 cup plus 2 tablespoons olive oil, preferably extra-virgin |
2 tablespoons red wine vinegar |
2 cloves garlic, crushed lightly with the side of a knife blade and minced |
1 white onion, cut julienne |
1 large cucumber, peeled, seeds removed and thinly sliced |
1 1/2 pounds ripe tomatoes, cut into wedges |
salt and freshly ground black pepper |
Directions:
1. Whisk together oil, vinegar, and garlic in a salad bowl. Toss with onion and cucumber, and gently fold in tomato. Season with salt and pepper, and serve at room temperature family style.
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