Thread: Salads
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Old May 18, 2006   #20
coronabarb
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Location: Roseburg, Oregon - zone 7
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Tomato and Onion Salad
from Sunset Magazine

3 pounds firm-ripe tomatoes
1 red or white onion (6 oz)
1/2 cup chopped Italian parsley
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1 tsp ground cumin
1/2 tsp freshly ground pepper
Salt

Rinse and core tomatoes; cut into 1/2" thick wedges. Peel and sliver onion. In a colander, rinse and drain onion. Combine tomatoes, onion and parsley in a large bowl.

Just before serving, add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.
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