Eosinophilic Esophagitis Friendly Classic Tomato Salad
Total time20 min
Prep time10 min
Cook time0 min
4.8(23)
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Learn more →Ingredients
4 servings
- 2 lbs ripe tomatoes (a mix of heirloom, beefsteak, or cherry), cut into wedges or halved
- ½ small red onion, very thinly sliced
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp flaky sea salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- ¼ cup fresh basil leaves, torn
- 1 small garlic clove, minced (optional)
Instructions
- 1
Cut the tomatoes into wedges or halve them if using cherry varieties, and arrange them in a large mixing bowl. Season with 1/4 tsp of the flaky salt and toss gently, then let them sit for 10 minutes until they begin to release their juices.
- 2
While the tomatoes rest, whisk together the olive oil, red wine vinegar, remaining 1/4 tsp salt, black pepper, and garlic, if using, in a small bowl until combined.
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