Ingredients
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3 -4 tomatoes, large, ripe, pref. organic
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1 onion, very large, sweet (Vidalia or Texas Grano, not a sharp onion)
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2 teaspoons salt, freshly ground from sea salt crystals (use Maldon or Himalayan or Fleur de Sel, all of which is tastier than table salt)
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1 -2 teaspoon pepper, coarsely ground
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1 tablespoon dried basil
Instructions
- Wash and dry tomatoes, do not peel.
- Slice each in half, and then, with the flat sides on a wooden board, slice in the length and then across again -- into small chunks.
- Slice and chop the onion in the same way.
- Mix in a salad bowl.
- Add the three flavourings and mix well.
- Cover with plastic wrap and leave to stand at room temperature for at least 30 minutes.
- Eat as is -- to get that wonderful flavour of sunripened tomatoes and soft, sweet onion!
- Or you can drizzle over some vinaigrette which is not acidic. (That will spoil the fresh, simple, down-home tastes).