Yield: 6 Servings
Measure | Ingredient |
---|---|
1 small | Red onion, diced |
½ each | Cucumber, peeled & diced |
2 eaches | Ripe tomatoes |
1¼ teaspoon | Salt |
⅛ teaspoon | Oregano |
¼ cup | Parsley, finely chopped |
¼ cup | Basil, finely shredded |
⅛ teaspoon | Red pepper flakes |
1½ tablespoon | Olive oil |
\N \N | Salt & pepper |
Set the diced onion & cucumber in a bowl. Bring water to a boil, drop in the tomatoes for a minute, remove & peel. Seed & dice the tomatoes & add to the bowl. Sprinkle with the salt & leave for 2 hours.
Drain any liquid from the vegetables & stir in the herbs & pepper flakes. Toss with olive oil & season.
Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad.
Carol Field, "Italy in Small Bites"