Sunday, February 21, 2010

Bolivian Tomato and Onion Salad

Bolivian Tomato Onion Salad 1

One last tomato recipe from that box of 40 heirloom tomatoes I bought for $5 at the Alhambra Farmers' Market. Gotta eat all the tomatoes before they go bad!

So I asked on Twitter if anyone had tomato recipes, Jin Yoo-Kim suggested a Bolivian Tomato and Onion Salad. Slice the tomatoes and onions into thin strips and sprinkle salt and pepper on top, she said. That's it! Simple enough. So I did.

Bolivian Tomato Onion Salad 2

Bolivian Tomato and Onion Salad

For 1 salad, you'll need:
2 to 3 tomatoes, thinly sliced into strips
1 small onion, thinly sliced into strips
1/4 tsp salt
1/4 tsp ground black pepper

One last look at the box of gorgeous tomatoes.

Bolivian Tomato Onion Salad 3

I love tomatoes so much.

Bolivian Tomato Onion Salad 4

Slice the tomatoes and onion thinly into strips. Toss with salt and ground black pepper.

Bolivian Tomato Onion Salad 5

So simple and oh so good.

Enjoy!

Other tomato salads:
Caprese Salad
Heirloom Tomato Salad
Tomato and Avocado Salad

*****
1 year ago today, Seared Tuna with Hoisin Soy Sauce Glaze.
2 years ago today, Pho Thang Long - Westminster (Little Saigon).
3 years ago today, a very lengthy post about the history of Vietnamese Americans and Little Saigon.

4 comments:

  1. I love how simple this is! Looks gorgeous with heirloom tomatoes too! I have some black Hawaiian sea salt that I would want to use with this recipe! Thanks for sharing this...

    ReplyDelete
  2. CC,
    I used sea salt and freshly ground black pepper since it's so simple, the freshness and quality of the ingredients really makes a big difference.

    ReplyDelete
  3. Such lovely colours. We eat a lot of tomatoes but sorry to say, many of them lack in flavour.

    ReplyDelete
  4. W&S,
    Wait, you eat a lot of tomatoes that have no flavor? That's sad! I looove tomatoes. But yeah, during the winter months when tomatoes taste mealy, I don't eat as many of them either. Although, these days, the hydroponic tomatoes make them available all year. They're still not as great as freshly-picked off the vine in the height of summer though.

    ReplyDelete

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