Red Onion, Tomato, and Mint Salad |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 1 cup red onion, thinly sliced into halved rings | 3 cups cherry tomatoes, halved | 1/4 cup chopped fresh mint leaves |
| salt and freshly ground black pepper | 2 tablespoons extra virgin olive oil | 1 tablespoon red wine vinegar |
| 1 tablespoon lemon juice | ||
| 1 | Soak the red onion in cold water for at least 15 minutes to take off the harsh edge. Drain and pat dry. |
| 2 | In a medium bowl, mix together gently the onion, tomatoes, mint leaves, and generous sprinkling of salt and black pepper. Drizzle the salad with the oil and then stir in the vinegar and lemon juice. Toss gently to combine. Let the salad sit for 20 minutes to let the flavors marry. |