insalata di pomodori e cipolle

tomato an onion salad


4     large ripe tomatoes
1     medium-size red onion
1     tablespoon dried oregano
        red wine vinegar
        extra virgin olive oil
        sea salt
eshly ground pepper to taste

Slice the tomatoes into wedges. Peel the onion and slice
into thin half-rings.

Place the tomato wedges and onion slices in a bowl, add the
dried oregano, drizzle with the vinegar and olive oil, salt and
pepper to taste, and serve.

Variation: Substitute 8 fresh basil leaves torn into pieces
instead of the dried oregano.
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                           the food of the eolian islands and sicily