My daughter-in-law makes the best fresh tomato and onion salad I’ve ever tasted, so while I was in Spokane helping out with their new baby, she taught me her “secret!” You know the expression, “Easy as pie!” Well, this makes baking a pie seem super complicated. It takes about 5 minutes, and there never seems to be any left over! While gardens are still overflowing with tomatoes, it’s the perfect time to make this tempting side, which can compliment almost any meal.
1 large tomato, diced (can easily use 2 if you’re serving more than 3 people)
1 small onion (medium if 2 tomatoes) diced very fine (this is one of the secrets)
1 T. (tablespoon) olive oil (adjust if needed, depending on size of tomatoes)
2 T. white wine vinegar (ditto concerning adjusting for taste)
2 t. (teaspoons) sugar (ah, the other secret ingredient, but it’s so worth it!)
Salt, pepper, basil, and garlic powder to taste
Coat everything evenly by stirring gently, and let it rest while you’re making the rest of dinner. We usually serve it in little bowls, especially when the tomatoes are juicy. It’s so yummy I’ve been known to eat a bowl for dessert while my companions (usually my husband and son) feast on peach pie. Honest! It’s filling, delicious, and “treaty,” but there are only about 60 calories in a cup. To riff it up, add some cucumber or avocado, and if you need more protein, add a little feta or other cheese crumbles.
“Better is a dinner of herbs where love is, than a stalled ox and hatred therewith” (Proverbs 15:17).