Beefsteak Tomato, White Pepper and Sweet Onion is my go to salad during the summer and early fall. So simple. Drizzle with a little seasoned rice vinegar and olive oil and your salad is complete.

  • Course Salad, Vegetable Salads
  • Cuisine Hungarian
  • Keyword 15 Minute Meal, Delicious, Do-Ahead
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  • Course Salad, Vegetable Salads
  • Cuisine Hungarian
  • Keyword 15 Minute Meal, Delicious, Do-Ahead
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time Total Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time Total Time
10 minutes
Tips
If beefsteak tomatoes and white peppers are out of season, vine ripened tomatoes and mild Cubanelle peppers are an ok substitution. Thinly sliced Spanish or Vidalia onions complete the salad.
Degree of Difficulty
Easy
Ingredients
  • 1 large beefsteak tomato or 3 vine ripened tomatoes
  • 1 large Hungarian pepper or 2 Cubanelle peppers
  • 1/4 Spanish or Vidalia onion very thinly sliced
  • 2 tbspn seasoned rice vinegar
  • drizzle extra virgin olive oil
  • kosher salt to taste
Servings: people
Units:
Instructions
  1. Peel and thinly slice onion.
  2. Cut tomato into 1/4" thick slices.
  3. Cut pepper into thinner slices.
  4. Place one layer of tomato slightly overlapping on the bottom of a salad platter and sprinkle with kosher salt.
  5. Top with a few slices of onion, and then a few slices of pepper on top of the tomatoes and onions.
  6. Repeat the layers, ending with onion and peppers on top.
  7. Drizzle with vinegar and oil and leave at room temperature until ready to serve.

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