A tomato salad, such as this one, was often served during the summer when I was a child growing up in southern Italy. Tomatoes were nearly always served with local, dried oregano and fresh basil. Simply dressed, with good extra-virgin olive oil and salt, I could easily eat this every day during the summer,
served with some fresella (double-baked bread). Cipolotti are large spring onions (scallions) and can sometimes be found in markets here. Alternatively, substitute with some chopped spring onions.
Preparation time: 5 minutes
Portions: serves 2-4
Ingredients:
Preparation:
Slice the tomatoes and arrange on a serving dish or in a bowl. Scatter over the sliced onion, garlic, oregano and basil. Drizzle with olive oil, add salt to taste, then mix well and serve.
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