Beefsteak Tomato, White Pepper and Sweet Onion is my go to salad during the summer and early fall. So simple. Drizzle with a little seasoned rice vinegar and olive oil and your salad is complete.
Tip : If beefsteak tomatoes and white peppers are out of season, vine ripened tomatoes and mild Cubanelle peppers are an ok substitution. Thinly sliced Spanish or Vidalia onions complete the salad.
Ingredients
- 1 large beefsteak tomato or 3 vine ripened tomatoes
- 1 large Hungarian pepper or 2 Cubanelle peppers
- 1/4 Spanish or Vidalia onion very thinly sliced
- 2 tbsp seasoned rice vinegar
- drizzle extra virgin olive oil
- kosher salt to taste
Instructions
- Peel and thinly slice onion.
- Cut tomato into 1/4" thick slices.
- Cut pepper into thinner slices.
- Place one layer of tomato slightly overlapping on the bottom of a salad platter and sprinkle with kosher salt.
- Top with a few slices of onion, and then a few slices of pepper on top of the tomatoes and onions.
- Repeat the layers, ending with onion and peppers on top.
- Drizzle with vinegar and oil and leave at room temperature until ready to serve.
