Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds fresh vine-ripened tomatoes (diced)
  • 1 small yellow onion (chopped)
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • For the Vinaigrette:
  • 3 tablespoons extra virgin olive oil (or oil of choice)
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon sugar (paleo: substitute approved sweetener)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Combine the tomatoes, onions and herbs in a glass or other non-reactive bowl. In a small bowl whisk together the vinaigrette until emulsified. Pour the vinaigrette over the tomato salad and stir to combine. Refrigerate for at least one hour (or several hours) before serving.
  • Serve with crusty bread or sandwiches for light lunch or dinner or as a side with your choice of meats.