Recipe courtesy of Robert Irvine

Tupelo Tomato Salad

  • 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

  1. 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.

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