This may be a winter tomato and onion salad but there is so much more to it! Yes there is tomato and onion - but when you add in Kalamata or Alphonse olives, capers and oregano you really make this salad a flavorful delight! So many flavors!
It certainly is a salad that would be excellent any time but it makes for an exceptional winter salad and will remind you that spring is just around the corner!
Winter Tomato and Onion Salad
* 2 Tbsp. small capers
* 3/4 tsp. salt
* 1/2 red Spanish onion, cut crosswise into 1/4-inch slices
* 4 large plum tomatoes
* 1 Tbsp. fresh or 1 tsp. dried oregano, optional
* 2 Tbsp. extra virgin olive oil
* 4 pitted Kalamata or Alphonse olives
* Salt and freshly ground black pepper, to taste
If using salted capers, soak them in 1/2 cup cold water for
20 minutes. Drain, rinse, and use a paper towel to pat the
capers dry. If using pickled capers, just rinse and pat dry.
In a medium saucepan, bring 4 cups water to a boil.
Add salt and the onions. Reduce the heat and simmer
until the onions are flexible but still al dente, about 1 minute.
Drain in a colander, then pat dry on paper toweling and place
the onions in a medium mixing bowl.
Trim off the stem and tip ends of the tomatoes, and cut them
crosswise into 1/2-inch slices, then add the tomatoes to the onions.
Add the capers, oregano, if using, and olive oil.
Cut the olives lengthwise into strips and add them to the salad.
Using a fork, toss to combine. Season to taste with salt and pepper.
Cover with plastic wrap and set the salad aside for 20 to 30
minutes to marinate and let its flavors meld.
Serve at room temperature.
Makes 8 (1/2 cup) servings.
Per serving: 44 calories, 4 g total fat (0 g saturated fat), 3 g carbo-
hydrate, 0 g protein, 1g dietary fiber, 308 mg sodium.
* “Dana Jacobi, is the author of the "12 Best Foods Cookbook" and contributor to AICR’s New American Plate Cookbook: "Recipes for a Healthy Weight and a Healthy Life".
The opinions expressed in this website are strictly those of the authors.
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