Wednesday, April 21, 2010

Tomato & Onion Salad

The star of this recipe is my mother in law. In Argentina and Uruguay they serve raw tomatoes, onions and lettuce with the fish and meat. I was amazed by the mild flavour of the onions. My mother in law taught me that the secret is to wash the sliced onions in salt to get rid of the strong stingy flavour leaving the onions tasting mild and subtle. I added red wine vinegar to bring out the sweet flavour of these locally grown vine tomatoes.

Tomato & Onion Salad
4 small yellow onions, thinly sliced
4 medium sized tomatoes, sliced
2 tbsp red wine vinegar 
1 tbsp sea salt   

Quickly rinse the thinly sliced onions in cold water. Drain and add the salt. Use your hands to rub the salt and onions together. Rinse with water. Combine tomatoes, onions and vinegar in a bowl and serve. Make a big batch, double the recipe, and keep in an air-tight container in the fridge up to 5 days and serve as a starter or side salad to accompany any meal. 

HEALTH BENEFITS: Onions promote digestive health and protects against colon cancer. They help to maintain a healthy blood sugar level and are a good source of dietary fibre. Tomatoes with their nutrient content acts anti-inflammatory, prevent skin disorders and cancer, eliminate wrinkles, and act against the aging process and produces anti-stress hormones.

FREE FROM: gluten, wheat, dairy, soy, egg, yeast and lactose

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