Use medium size campari or cocktail tomatoes for this tomato salad. Slice into quarters from stem to stem and be sure to use a good quality extra virgin olive oil for the best fruity taste.
Course Salad
Cuisine Mediterranean
Keyword salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 8servings
Calories 119kcal
Ingredients
2pounds medium-sized tomatoes , cut in half and then quartered (about 6 cups)
2cupsfresh Italian flat leaf parsley leaves, roughly chopped
¾cupsliced red onion
½cupcapers, drained
2clovesgarlic, pressed or minced
¼cupgood quality extra-virgin olive oil
1lemon, juiced (about ¼ cup)
¾teaspoonkosher salt
¾teaspoonfreshly ground black pepper
Instructions
In a large bowl, gently toss the tomatoes, parsley, red onion, capers and garlic. Drizzle the olive oil and lemon juice over the tomato mixture and season with kosher salt and black pepper. Toss to coat and taste for seasoning, adding more salt and pepper if needed. Let the salad marinate for about 15 minutes for the flavors to meld. Serve or refrigerate for up to 2 days.