“Red Salad” Of Tomatoes, Carrots And Red Onions (Insalata Rossa)
This fresh and vibrant tomato and carrot salad brings together the best of summer produce with a delightful mix of colors and flavors. Heirloom tomatoes, sweet red onions, and tender carrots are tossed in a simple dressing of olive oil and vinegar, then finished with fragrant basil leaves. Enjoy this light and refreshing dish as a side or a light meal on its own.
— Constant Cookbook
Ingredients
- 2 large or 3 medium tomatoes, preferably an heirloom variety, or about 16 cherry or grape tomatoes
- 4 young, tender carrots
- 1 small sweet red onion or 2 or 3 green onions, white portions only, thinly sliced
- Salt and freshly ground pepper, to taste
- Balsamic or red wine vinegar, to taste (optional)
- 1 Tbs. extra-virgin olive oil
- A few fresh basil leaves, torn into pieces
Instructions
- If using large tomatoes, core them, then cut them in half crosswise and into wedges. If using medium tomatoes, core and cut into wedges through the stem end. If using cherry or grape tomatoes, core and cut into halves or quarters (depending on the size) through the stem end. Set the tomatoes aside.
- Using a mandoline, the slicing blade of a food processor or a cheese slicer, cut the carrots into very thin rounds and place in a salad bowl.
- Add the onion to the carrots and season with salt and pepper. Mix in the vinegar to taste, if using, and then the olive oil. (In Italy, tomatoes tend to be quite acidic, and vinegar is typically not used. If your tomatoes have no bite at all, you will probably want to use a small amount of vinegar, 1/2 to 1 tsp.) Add the tomato pieces and the torn basil leaves and stir to mix.
- Divide the salad among individual plates and serve. (The salad can be assembled an hour or so before serving, but in that case, add the salt and the vinegar, if using, at the last moment and toss just before serving.) Serves 4.
- Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Maureen B. Fant (Oxmoor House, 2005).
Yield
Serves 4.
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