Recipe courtesy of Robert Irvine

Tupelo Tomato Salad

Name: Tupelo Tomato Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/4 cup plus 2 tablespoons olive oil, preferably extra-virgin; 2 tablespoons red wine vinegar; 2 cloves garlic, crushed lightly with the side of a knife blade and minced; 1 white onion, cut julienne; 1 large cucumber, peeled, seeds removed and thinly sliced; 1 1/2 pounds ripe tomatoes, cut into wedges; Salt and freshly ground black pepper

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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Ingredients

1/4 cup plus 2 tablespoons olive oil, preferably extra-virgin

2 tablespoons red wine vinegar

2 cloves garlic, crushed lightly with the side of a knife blade and minced

1 white onion, cut julienne

1 large cucumber, peeled, seeds removed and thinly sliced

1 1/2 pounds ripe tomatoes, cut into wedges

Salt and freshly ground black pepper

Directions

Whisk together oil, vinegar, and garlic in a salad bowl. Toss with onion and cucumber, and gently fold in tomato. Season with salt and pepper, and serve at room temperature family style.