Tomato, Cucumber, and Pickled-Onion Salad


  • Sea salt and freshly ground pepper
  • ¼ cup packed fresh basil, larger leaves torn
  • 2 to 3 tablespoons extra-virgin olive oil
  • 6 ripe medium tomatoes, cored and cut into wedges
  • 3 tablespoons red-wine vinegar
  • 1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)

1. Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes. 2. Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.

View full recipe at SpringPad


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