Tomato Salad Recipe of 21-06-2016 [Updated on 13-07-2016]
The tomato salad is one of the most prepared dishes in summer, served to accompany a second dish or to dress freselle with it is a recipe prepared in all families. It will seem to you that today's recipe is a trivial one, but after discovering that here in the office the girls prepare each one in a different way, I decided to put my version on the blog.
Yes, thetomato salad it is made first of all with different varieties of tomato, there are those who use long tomatoes from San Marzano, those who use the oxheart, those of the round tomatoes and those of the datterini, even for the cuts there are different schools of thought, sliced, small pieces, cubes, large wedges. Then there is the onion or garlic issue and in the second case, there are those who put it chopped and those who can throw it into pieces. And then again, basil, parsley or oregano?
As you can see, a simple dish like this can hide several variations, so today I give you mine. I generally use San Marzano tomatoes, I cut them into rather small pieces and season them alternating or combining Tropea onion and garlic, but this depends on how I use them. For aromatic herbs, on the other hand, I always use only basil, chopped or in leaves and season with BUONO oil. But now I'm curious ... how do you prepare tomatoes for salad at home?
How to make tomato salad
Wash the tomatoes and cut them into pieces. Peel the onion and cut it into thin slices.
Combine tomatoes and onions in a salad bowl.
Prepare a sort of quick pesto with basil and garlic minced with a knife, salt, pepper and oil.
Dress your tomato salad