Veggies | Tomato Salad with Red Onion & Dill
Posted on May 23, 2013
Great for a summer side dish.
Yield: 4 servings
1 cup thinly shaved red onion
1 pound heirloom tomatoes
1 garlic clove, minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1 cup thinly sliced cucumber
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
freshly ground black pepper
Soak the onion in ice water for 10 minutes. Drain and pat dry.
Cut the tomatoes into bite-sized chunks.
In a large bowl, combine the garlic, a pinch of salt, and the vinegar. Whisk in the olive oil in a slow stream. Add the onion, bell pepper, cucumber, dill, and mint. Let marinate for 15 to 20 minutes.
Add the tomatoes and toss gently to combine. Season with salt and black pepper to taste. Put on a large platter and serve immediately.
(Ref. "Tomato Salad with Red Onion & Dill" recipe, Michael Symon's Carnivore cookbook, p. 207.)