Tomato and Onion Salad
The Quirky Foodster Team
Ingredients
- Tomatoes, sliced — 4
- Onion, thinly sliced — 1
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Fresh oregano leaves — a few
- Salt — to taste
Method
- Arrange the sliced tomatoes and onion on a serving platter.
- Whisk together the olive oil, vinegar, and salt.
- Drizzle the dressing over the salad.
- Scatter with oregano leaves and serve at room temperature.
Introduction: A simple salad of tomato and onion dressed with oil and vinegar, showcasing the native tomato in a Spanish-style preparation.
Cultural Background: The tomato, native to the Americas, was initially met with some suspicion in Europe but embraced readily within the colonies themselves, dressed in the Spanish manner with olive oil and vinegar brought from the Old World.
Tips: Use ripe, flavourful tomatoes for the best result — this simple dish depends entirely on their quality.
Variations: A little crumbled cheese can be added.
Nutrition: Approx. 110 kcal per serving.
FAQs:
Q: Was the tomato well received in the colonies?
A: Yes, colonial cooks in the Americas embraced it readily, even as it took longer to become widely accepted in parts of Europe.
Q: Is this dish based on a European template?
A: Yes, dressing sliced vegetables with oil and vinegar reflects Iberian culinary tradition, applied here to a distinctly American ingredient.
- Tomatoes, sliced — 4
- Onion, thinly sliced — 1
- Olive oil — 3 tbsp
- Vinegar — 1 tbsp
- Fresh oregano leaves — a few
- Salt — to taste
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