This garden fresh tomato salad was on the table daily in the summer months in our house. We loved this salad. But, as a kid, I never ate the salad, all I did was grab bread and dip it into the oil and tomato juice, it was the best! Now that I am older, I eat the rest of the contents in this fresh and simple salad but my favourite part is still dipping bread into that liquid gold, it brings back so many great memories. Very few ingredients are needed to create this dish and with so much flavour with the end result, I hope it’ll be on your table as well on a daily basis during the summer months. Everything is to taste in this salad, so as little or as much as you like.
TOMATO SALAD WITH RED ONIONS, BASIL AND EXTRA VIRGIN OLIVE OIL
Recipe by Mark Calaminici | Food Loves Company
Tomatoes, a variety if you can, sliced into various sized chunks
Red onion, sliced or finely chopped into various sizes
Fresh basil, torn into pieces
Salt, to taste
Freshly cracked pepper, to taste
Dried chili flakes, to taste (optional)
Extra virgin olive oil
Bread, any kind you like
1. Place everything into a bowl and pour extra virgin olive oil about a quarter of the way up the bowl. Give everything a mix and let sit out at room temperature for about 15-20 minutes before serving. You want to release as much moisture as you can to create what I call, LIQUID GOLD. Grab yourself some bread and enjoy!