Yield: 6 Servings
|1 small||Red onion, diced|
|½ each||Cucumber, peeled & diced|
|2 eaches||Ripe tomatoes|
|¼ cup||Parsley, finely chopped|
|¼ cup||Basil, finely shredded|
|⅛ teaspoon||Red pepper flakes|
|1½ tablespoon||Olive oil|
|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"