- 4 large ripe tomatoes, cored and sliced
- 1/2 large red onion, sliced thinly
- 2 tablespoons olive oil
- 4 tablespoons cider vinegar
- 2 tablespoons chopped chives
- Salt and pepper to taste
- Arrange tomato and onion slices in shallow bowl. Stir together oil and vinegar, season to taste. Drizzle dressing over tomatoes and onions. Let stand for 30 minutes; garnish with chives.
This salad is best in season: With summer-ripe tomatoes, sweet onion and chives from the garden this is summer eating at its best.
Recipe Yield: Serves 8.
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Nutritional Information Per Serving:
Fat: 3 grams
Sodium: 300 milligrams
Protein: 1 grams
Carbohydrates: 4 grams
Recipe and image appear courtesy of the National Pork Board.