| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Tomatoes; (about 3) |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Red-wine vinegar |
| 8 |
|
Fresh mint leaves; sliced thin |
| 1 |
sm |
Red onion; sliced thin and |
|
|
; soaked in ice water |
|
|
; for 30 minutes |
INSTRUCTIONS
Cut the tomatoes into 1/4-inch-thick slices and arrange half the slices in
one layer in a shallow serving dish. In a small bowl combine the sugar and
the salt and sprinkle the layer of tomatoes with half the mixture. Arrange
the remaining tomato slices on top and sprinkle them with the remaining
sugar mixture. Drizzle the tomatoes with the oil and the vinegar and let
the salad stand at room temperature for 30 minutes. Sprinkle the salad with
the mint and arrange the onion, drained and separated into rings, on top.
Serves 4.
Gourmet July 1990
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