This easy to prepare Tomato and Onion Salad is the perfect side dish to serve with grilled or roasted meats, seafood or pasta! The salad comes together quickly and the flavours are enhanced with a simple dressing.
½jalapeno - finely chopped - or to tasteSee Note 2
¼cupflat-leaf parsley - finely choppedSee Note 3
2tablespoonextra virgin olive oilSee Note 4
2teaspoonred wine vinegar
sea salt and freshly ground black pepper - to tasteSee Note 5
Cut the tomatoes in quarters, and add to a medium-size bowl.
Peel and finely chop half a red onion.
Cut the jalapeno chilli in half and remove the seeds if less heat is required, then finely chop the chilli.
Next, add finely chopped parsley, olive oil, red wine vinegar, sea salt and pepper. Toss together and check that the seasoning is to your taste. Serve immediately.
If not serving immediately, add the olive oil, vinegar and the salt just before serving. If added in advance, the salt will draw moisture from the ingredients and the salad will become watery. The salad will have the best flavour when served at room temperature. Refrigerating tomatoes dulls their flavour.
You could also use a brown/yellow onion or spring onion if you prefer.
Continental/Italian parsley is the flat-leaf variety. To me, the flavour and texture is superior to curly parsley.
Omit the jalapeno if you do not like the heat, or add more to taste if you prefer it spicy.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
Please note, the nutritional information is based on the Fresh Tomato Salsa being enjoyed as an appetiser. It would serve 4 people if used as a side dish. The nutritional information is an estimate only.