Don't be deceived by this salad's simplicity: the lemon dressing and fresh herbs bring out the complex flavors of the tomatoes and onions, and if the ingredients are good, the results are practically miraculous. Note the extremely useful technique of "killing the onions"-as they say in Turkey- which you might try whenever you use raw onions, to tame their harshness.
You can make this salad an hour ahead of time, refrigerate, and toss again before serving.
Tomato and Onion Salad
Middle East, 4 servings
adapted from Mark Bittman, The Best Recipes in the World
1 large red onion, sliced (next time I would use a half)
Salt and black pepper, to taste
1 garlic clove, minced
2 tbsp fresh lemon juice
1/3 cup extra virgin olive oil
1 tsp ground cumin
4 medium tomatoes, cored and chopped
1/2 cup chopped fresh parsley
Soak the onion in salted ice water for about 30 minutes, then drain and dry.
Whisk together garlic, lemon juice, olive oil, and cumin. Salt and pepper to taste.
Toss tomatoes, onion, and parsley with dressing - adjust seasoning to taste.
Add another tbsp of lemon juice and sub tahini in for olive oil, whisk dressing.
Tomato and Onion Salad for Souper Sundays with Deb of Kahakai Kitchen.