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Cherry Tomato and Onion Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Cook's Illustrated magazine Summer Entertaining 2009
Pear or grape tomatoes can also be used here, just halve or quarter them accordingly. | |
2 pints | small cherry tomatoes, halved (quartered if large) |
table salt | |
3 Tb. | extra-virgin olive oil |
1/2 medium | red onion, chopped fine |
2 Tb. | white wine vinegar |
2 Tb. | minced fresh parsley |
pinch | cayenne pepper |
1. Toss tomatoes with 1/2 tsp. salt in colander set inside bowl. Let drain for 30 minutes.
2. Meanwhile, heat oil and onion in small skillet over medium-low heat until onions are just tender; 5-7 minutes. Transfer oil and onion to large bowl and cool completely, about 20 minutes. Whisk in vinegar, parsley, and cayenne.
3. Toss drained tomatoes with onion mixture and let it stand at room temperature for 30 minutes. Season with salt. Serve.
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