Ingredients
- 1 large Spanish onion or Vidalia onion, halved lengthwise and very thinly sliced
- 1 tablespoon salt
- 5 large ripe tomatoes, peeled and sliced
- 1 serrano or jalapeño chile, seeded and finely minced
- 1 tablespoon minced fresh cilantro or parsley
- 3 tablespoons vegetable oil or extra-virgin olive oil
Make it step by step
- Place the onion slices and salt in a bowl; cover with cold water, and soak for about 10 minutes.
- Drain in a colander and rinse briefly under cold running water.
- Shake well.
- This step will eliminate most of the sharpness of the onion.
- Arrange the tomatoes on a platter.
- salt generously.
- Top with the onion, chile, and cilantro.
- Sprinkle the oil evenly over the salad, toss to combine, and serve at once.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.