Ozark Foodie


When tomatoes are in season, this is one of my favorite salads. I use red torpedo onions if they are available.

1 red onion, about 6 ounces, peeled
2 seedless oranges, 10-12 ounces each
6 ripe plum tomatoes, about 12 ounces
½ cup lightly packed flat leaf parsley leaves

2 tablespoons cider vinegar
3 tablespoons good olive
1 teaspoon Worcestershire
Salt and pepper to taste
Mix together.

Cut the onion lengthwise into 1/8-inch-thick slices. Separate into rings and place in serving bowl. Peel oranges (removing all the white pith) cut crosswise into ¼ inch slices and put into serving bowl.

Cut the tomatoes in half, gently squeeze out seeds, cut into 1-inch pieces, add to onions and oranges, sprinkle parsley over top. Add dressing, toss and serve.