Blake Makes

Bridget made this salad last weekend. It’s just got a few ingredients, and requires no cooking (assembly only). I got guilt-free seconds. Behold, tomato-onion salad.

There are no exact measurements with this salad. Dice as many tomatoes as you need to feed everyone eating.

Thinly slice a white onion. White onions have a little heat, so make sure not to put too much in. We just used 1 medium white onion for the two of us, and remember, slice it as thin as you can.

Next, chop some black olives (about a cup) and fresh parsley (about 1/4 cup).

Drizzle over a little olive oil, and season with salt and pepper.

We sprinkled on some crumbly goat cheese at the end (to taste), and ate it with slices of toasted Kalamata olive bread.

This is sort of like a deconstructed Panzanella. It’s very good and keeps in the fridge for plenty of late night snacking.