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Chilean Tomato Salad
2 - 3 large ripe tomatoes
1 medium onion, thinly sliced
1/2 cup extra-virgin olive oil
2 tbsp. lemon juice
1 jalapeno pepper, seeded and finely chopped
1 tbsp. chopped parsley
1 tbsp. chopped cilantro (coriander leaves)
salt
freshly ground pepper
Slice the tomatoes and arrange them on a serving platter. Place the
onion slices in a colander and rinse them, first under hot tap water, then
under cold water. Pat dry and arrange on the tomatoes. Drizzle with the
olive oil and lemon juice and sprinkle with the remaining ingredients.
Allow the flavors to combine for 15 minutes and serve at room
temperature.
Makes 4 - 6 servings.
   
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