Traditionally, I’ve enjoyed tomatoes sliced and tossed with onions, olive oil and basil.
But recently, I tweaked this tomato salad from Southern Italy by adding walnuts. When I served it to guests, it was a hit. And now, I’m sharing it with all of you – enjoy.
Prep time: 10 minutes
Serves: 4
Ingredients:
4 large, vine-ripened tomatoes, sliced into 1/4-inch thick rounds
1/2 red onion, thinly sliced
Salt and ground black pepper, to taste
2 to 3 tablespoons extra virgin olive oil
1/3 cup chopped, freshly shelled walnuts
4 large, fresh basil leaves, cut in slivers with cooking shears
1. Slice tomatoes in 1/4-inch thick circles.
2. Arrange the tomatoes in overlapping circles on a platter.
3. Scatter the red onion slices over top of tomatoes, followed by salt and pepper.
4. Drizzle the olive oil over tomato salad, followed by a sprinkle of walnuts and slivered basil.
Serve immediately with ciabatta bread (Italian slipper bread) or focaccia.
This salad can also be served as a side dish to meat, fish or poultry.
Text and Photograph ©2012 Nancy DeLucia Real.
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
