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Ingredients
- 3 whole Extra Large Ripe Tomatoes
- 1-1/2 teaspoon Salt
- 1 whole Large Red Onion
- 6 Tablespoons Olive Oil
- 2 Tablespoons Chopped Fresh Parsley
Method
- Slice the tomatoes into fairly thick slices (about 1/2 inch wide slices). Lay the tomato slices on a large flat plate or platter. Sprinkle a dash of salt over each slice of tomato.
- For each slice of tomato, cut one extra thin slice of red onion. Lay a slice of red onion over each slice of tomato.
- Generously drizzle the olive oil over the top of each slice of onion so that the tomato is covered in the olive oil. Depending on the size of your plate, you may need more olive oil.
- Chop the parsley and add it to the top of each slice of onion.
- If you have the time, let this sit for about an hour before serving.
- Serve as is or with crumbled blue cheese, shavings of Romano or Parmesan cheese, small pieces of bacon, tuna salad, or your favorite topping.
