1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (103g) Recipe makes 10 servings
Calories 60
Calories from Fat 38		(62%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 237mg		9%
Potassium 216mg		6%
Total Carbohydrate 5.7g		1%
	Dietary Fiber 1.3g	5%
	Sugars 3.0g
Protein 1.0g		1%
detailed view... how is this calculated?

Menus using this recipe:

4th Of JULY!

~Rita~

people who like this recipe also like:

Denny's-Style French Toast

By: Doglover61

African Banana Coconut Bake

By: ~Leslie~

Spanish Omelette

By: diner524

Lemouroudji (Lemonade)

By: NcMysteryShopper

African Couscous Salad

By: cookiedog

Italian Tomato Onion Salad

Recipe #284289 | 1¼ hours | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: catalinacrawler
Feb 5, 2008

I made up this recipe as a copy cat to the tomato onion salad served at my favorite Italian place. It's not exactly the same but it's as close as I could get. This is a great veggie dish to have with pizza, lasagne or any Italian dish. UPDATED to adjust the amounts: I rarely use measuring utensils, especially when I'm making up a recipe and don't have time or the inclination to write everything down as I'm doing it. after reading your reviews I did notice some problems with the recipe...hopefully I've fixed them!

SERVES 10 (change servings and units)

Ingredients

4 large tomatoes
1 1/2 cups red onions, sliced
1 dash apple cider vinegar
1 teaspoon sea salt
1/4 cup fresh basil, chopped
1/2 tablespoon oregano
3-4 fresh garlic cloves, minced
3 tablespoons olive oil
1 tablespoon crushed red pepper flakes (optional)
cracked black pepper

Directions

1
Cut tomatoes into wedges scraping all juice, seeds and pulp into a mixing bowl.
2
Slice the onion into thin strips.
3
In the mixing bowl combine the onion, tomatoes, lemon juice, cider vinegar and sea salt, stir.
4
Let sit for at least an hour to let the salt tenderize the tomato and onion; stir often.
5
Add basil, oregano, garlic, olive oil and red pepper to taste; let marinate 30 minutes.
6
Serve with crusty Italian bread or sour dough flute slices.

Questions about this recipe?

Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Tomatoes
Preparation > Time to Make > < 4 hours

Featured Reviews for This Recipe

From: Sherri T Is Me

On Aug 25, 2008

I made as written except minus the red pepper flakes. Went nicely with my pasta dish and Italian bread menu! Loved the flavors and will make again sometime! Thanks for sharing!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Enjolinfam

On Jul 24, 2008

I should've read the other reviews before making this. I read through the ingredients knowing it had all the things I love in it without paying close attention to the amounts listed. I was trying to quickly put this salad together so it would have the time to marinate before dinner and didn't realize until I was dumping the 2nd Tbsp of garlic salt in that it was going to be way too much salt! I'm hoping the recipe meant to say 2-3 tsp instead of 2-3 tablespoons. Unfortunately none of my family could stomach this salty salad and ended up having to dump it. That being said, I'm sure this recipe would turn out really nice without so much garlic salt listed. UPDATE: I saw the salt amount was changed and tried this again. It was really nice and tasted great spread over some bread!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: evelyn/athens

On Jul 3, 2008

I was really hoping I'd like this recipe, but it just didn't work for me. It was far too salty and garlicky for this amount of tomato and onion. Also, I wasn't sure if the oregano called for was for dried or fresh. If it's for fresh, then it's probably OK, it was far too much for dried, which is what I always use. I think this recipes needs a bit of readjustment.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: MARIA MAC *

On Jul 4, 2008

This was loved by all. I did cut back on the garlic salt to 2tsp. to suit our tastes. ( I knew just by looking at the amount that the 2-3 would be too salty for us. ) And it was just perfect for us. I will be making this again. Thank you

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews