Quick and Easy: Tomato, mint and red onion salad
Associated Press
Some ideas for ways to celebrate spring with healthful vegetable dishes:
To liven up the greens, round up a jar of sun-dried tomatoes packed in olive oil, a few cloves of garlic and a few tablespoons of capers. Saute the greens in a bit of olive oil until just wilted. Dice the sun-dried tomatoes and add them to the greens along with the garlic and capers. Saute another few minutes, then toss with pasta.
Fresh herbs are another zesty option. We all know basil pesto but you can make it with parsley, mint, dill, even cilantro.
For other inspired ideas for using produce, turn to Ursula Ferrigno's "Gusto Italiano: Quick and Simple Vegetarian Cooking" (Bay Books, 1999, $32).
Good, meaty tomatoes are a rarity this time of year, but those hankering for a taste of a beefsteak can make do with cherry tomatoes in this salad by Ferrigno.
- 30 firm, bright red cherry tomatoes
- 1/2 small red onion, peeled and finely chopped
- Handful of fresh mint, finely chopped
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- Zest of 1 lemon, finely chopped
- Salt and freshly ground black pepper, to taste
Slice the tomatoes in half and arrange on a large plate or shallow bowl. Sprinkle the onion and mint over the tomatoes, then drizzle with olive oil and lemon juice. Sprinkle the lemon zest on top of the salad, and season with salt and pepper. Allow the salad to marinate for 20 minutes. Makes 4 servings.
