A tomato salad, such as this one, was often served during the summer when I was a child growing up in southern Italy. Tomatoes were nearly always served with local, dried oregano and fresh basil. Simply dressed, with good extra-virgin olive oil and salt, I could easily eat this every day during the summer,
\nserved with some fresella (double-baked bread). Cipolotti are large spring onions (scallions) and can sometimes be found in markets here. Alternatively, substitute with some chopped spring onions.<\/p>\n
Preparation time:\u00a0<\/strong>5 minutes<\/p>\n Portions:\u00a0<\/strong>serves 2-4<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Slice the tomatoes and arrange on a serving dish or in a bowl.\u00a0<\/span><\/span>Scatter over the sliced onion, garlic, oregano and basil. Drizzle\u00a0<\/span><\/span>with olive oil, add salt to taste, then mix well and serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" A tomato salad, such as this one, was often served during the summer when I was a child growing up in southern Italy. Tomatoes were nearly always served with local, dried oregano and fresh basil. Simply dressed, with good extra-virgin olive oil and salt, I could easily eat this every day during the summer, served…<\/p>\n\n