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.
Prep Time 20minutes
Total Time 20minutes
2pounds medium size tomatoes cut in half and then quartered (about 6 cups)
2cupsfresh Italian flat leaf parsley leavesroughly chopped
3/4cupsliced red onion
2clovesgarlicpressed or minced
1/4cupgood quality extra virgin olive oil
1lemonjuiced (about 1/4 cup)
3/4teaspoonfreshly ground black pepper
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.