Tomatoes, parsley and red onion mixed with a simple dressing of lemon juice and olive oil for a quick and easy salad side dish that everyone loves.
Prep time: 10 mins. Difficulty: easy
Ingredients
- A bunch of fresh parsley – 50g;
- Ripe tomato – 250 g;
- Red onion – 1 bulb, use sliced raw onion or quick pickled onion.
- Lemon juice – 2 tablespoons, preferably freshly squeezed;
- Olive oil – 2 tablespoons;
- Salt and pepper – to taste.
This salad is great with fresh summer tomatoes, but you can make it year round with cherry tomatoes from the grocery shop.
Cooking method
- Wash all ingredients.
- Chop the parsley bunch finely.
- Remove the core of the tomatoes and dice them.
- Finely chop the red onion.
- Add all the ingredients to the salad bowl.
- Mix olive oil and lemon juice separately and pour over the salad.
- Stir and season with salt and pepper to taste.
Optimal tomato storage
Tomatoes are best stored at a temperature of 13 to 18 °C and a relative humidity of 80 to 95 per cent. In good storage conditions, a tomato can be stored for up to 14 days. Storage in the refrigerator should be avoided in any case, as this not only reduces the production of volatile flavouring substances, but also after a few days.
