Food Editor’s Note: This is delicious - it was gobbled up by our staff (and my husband had three servings!). If you are using this as a topping for bruschetta, you might want to cut up the tomatoes in smaller pieces. Ingredients3 pounds tomatoes, garden fresh or hothouse1 tablespoon kosher salt1 small sweet onion, like Vidalia, Walla Walla or Maui2 tablespoons red wine vinegar6 tablespoons extra virgin olive oil3 tablespoons fresh oregano, or 1 tablespoon dried3 tablespoons fresh basil, or 1 tablespoon dried4 grinds black pepper Wash and dry tomatoes. Cut into 1-inch chunks and place in serving bowl. Sprinkle tomatoes with kosher salt. Cover with plastic wrap and let sit at room temperature until juices have started to run, about half an hour.
Cut sweet onion in rough 1/2-inch squares. Toss with tomato. Sprinkle salad with red wine vinegar and olive oil. Toss to blend.
Wash fresh oregano and basil, dry and chop coarsely. Add to salad. If fresh herbs aren’t available, substitute dried herbs. Grind fresh black pepper over salad. Let marinate until flavors blend, about another half hour. Serve salad at room temperature.
Serves 6
Lisa Chodosh grew up in Wayland and is now a Manhattan-based restaurant consultant who regularly cooks for crowds. She can be reached at lchodosh@pipeline.com.
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