| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This salad is best in season: With summer-ripe tomatoes, sweet onion and chives from the garden this is summer eating at its best. Add a little crumbled blue cheese to gussy it up, and serve alongside grilled pork chops, steamed asparagus and hot corn bread.

4 large ripe tomatoes, cored and sliced
1/2 large red onion, sliced thinly
2 tablespoons olive oil
4 tablespoons cider vinegar
2 tablespoons chopped chives
Salt and pepper to taste

1. Arrange tomato and onion slices in a shallow bowl.
2. Stir together oil and vinegar, season to taste. Drizzle dressing over tomatoes and onions. Let stand for 30 minutes; garnish with chives.

Serves 8.

Nutrition Facts
Calories 50 calories
Protein 1 grams
Fat 3 grams
Sodium 300 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 4 grams

Recipe provided courtesy of Pork, The Other White Meat.