Regional Recipe
Insalata di Pomodoro e Cipolla
Tomato and red onion salad with oregano
This is a tomato salad: ripe tomato wedges with red onion, oregano and olive oil, dressed just before it goes to the table.
Tested and written by Erika A. Cochran
Saved recipes live in the bookmark icon at the top of the page, on this device.
Prep
10 minutes
Cook
None
Serves
4
Difficulty
Easy
Region
Southern Italy
What you’ll need
Ingredients
Written for 4.
Showing quantities at 1× the original recipe.
- 1½ lb ripe tomatoes (about 4 large), cut into wedges
- 1 small red onion, sliced thin
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- A few basil leaves, torn (optional)
- Sea salt
- Bread, for the juices
At the stove
Instructions
Cut the tomatoes into wedges and put them in a shallow bowl.
Salt them and leave for 5 minutes so they release some juice.
Soak the onion slices in cold water for 10 minutes, then drain and add.
Dress with olive oil and oregano, and add basil if you have it.
Toss once and serve straight away, with bread for what is left in the bowl.
Recipe notes
This lives or dies on the tomatoes; out of season, use the best small ones you can find.
Dress at the table. Standing dressed, the salad goes watery.
Context
Salted, oiled tomatoes with bread are one of the most widely documented household preparations in southern Italy, appearing under many local names.
Sources: Editorial adaptation of documented southern Italian household cooking, Casa Magnelli Kitchen
Keep cooking
