Tip : 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.
Ingredients
1largebeefsteak tomatoor 3 vine ripened tomatoes
1largeHungarian pepperor 2 Cubanelle peppers
1/4Spanish or Vidalia onionvery thinly sliced
2tbspseasoned rice vinegar
drizzle extra virgin olive oil
kosher salt to taste
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Instructions
Peel and thinly slice onion.
Cut tomato into 1/4" thick slices.
Cut pepper into thinner slices.
Place one layer of tomato slightly overlapping on the bottom of a salad platter and sprinkle with kosher salt.
Top with a few slices of onion, and then a few slices of pepper on top of the tomatoes and onions.
Repeat the layers, ending with onion and peppers on top.
Drizzle with vinegar and oil and leave at room temperature until ready to serve.