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
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.