Tomato Salad

Guest recipe by Viktorija Todorovska
Author of The Puglian Cookbook: Bringing the Flavors of Puglia Home

This simple tomato salad can also be used to make bruschetta. Although not exclusive to Puglia, it is often served on toasted bread as a starter, as it highlights the quality and
sweetness of ripe Puglian tomatoes. Try it with the Orecchiette with Broccoli or Spaghetti with Zucchini
yield: 8 servings

1 pound (454 g) ripe tomatoes, chopped
½ red onion, peeled and finely chopped
1½ teaspoons (7.5 ml) sea salt
3 tablespoons (45 ml) extra virgin olive oil
1½ tablespoons (22.5 ml) red wine vinegar
1 tablespoon (15 ml) chopped basil

1. In a large bowl, combine the tomatoes and onion. Season with the salt, olive oil, and vinegar. 
2. Serve sprinkled with the basil. 
Reprinted with permission Agate Surrey, 2011