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Tomato and Red Onion Salad |
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Serves: 4
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(Ensalada de Jitomate y Cebollas Rojas)
Category: Vegetable Salads
A great variety of tomatoes of different colors and sizes have come to the world from Mexico. What could be easier or more striking than a platter of vine-ripened tomatoes with a tangle of marinated red onions to serve as a summer salad?
6 ounces red onions (1 medium), peeled and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 pounds ripe tomatoes (4 medium), sliced
1 tablespoon finely chopped fresh cilantro or fresh oregano
1. In a small saucepan, bring about 2 cups of water to a boil. Remove the pan from the heat and add the sliced onion. Soak the onion for 1 minute. Drain and transfer the onion to a small bowl. Add the vinegar, 2 tablespoons water, salt, and sugar. Stir and let stand for 20 to 30 minutes.
2. Meanwhile, arrange the sliced tomatoes on a serving plate. Drain the onions and scatter over the tomatoes. Sprinkle with cilantro or oregano.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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