Onion and Tomato Salad

Ingredients

• half a dozen firm, ripe tomatoes
• a medium-size Valencia or Spanish onion
• half a cupful of salad-oil
• two tablespoonfuls of vinegar
• half a level teaspoonful of salt
• half a saltspoonful of pepper

Method

1. 1

   Slice tomatoes and onion, layer them in a salad bowl, and pour over a dressing made from oil, vinegar, salt, and pepper.

2. 2

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 206. The excerpt below is the record exactly as published.

half a cupful of salad-oil and three tablespoonfuls of vinegar, and serve it. ONION AND TOMATO SALAD. * Choose half a dozen firm, ripe tomatoes of medium size, wipe them with a wet towel, and slice them about a quarter of an inch thick ; peel a medium-size Valencia or Spanish onion, and slice it very thin ; arrange the sliced onion and tomatoes in layers in a salad-bowl, and pour over them a plain salad-dressing, made by mixing together half a cupful 38o PRACTICAL AMERICAN COOKERY. of salad-oil, two tablespoonfuls of vinegar, half a level tea- spoonful of salt, and half a saltspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.