Quick Refreshing Vinaigrette

During warmer days, this is exactly the kind of thing I want around: fresh, cold, sharp, and easy to put on almost anything.

Use it as a simple salad, spoon it over greens, pile it onto buttered sourdough toast with a little finishing salt, or serve it over grilled meat. It works especially well with fish, pork, or chicken.

Ingredients

• 1 yellow onion
• Cold water, for soaking the onion
• 5 Roma tomatoes
• 1 yellow bell pepper
• 1 large stalk or bunch of green onion
• 1/4 cup parsley
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon kosher salt
• Black pepper
• Finishing salt, optional, for serving

Steps

1. Chop the yellow onion, place it in cold water, and let it soak while you prepare everything else.
2. Chop the tomatoes, yellow bell pepper, green onion, and parsley.
3. Drain the onion well.
4. Add the drained onion, tomatoes, bell pepper, green onion, and parsley to a large bowl.
5. Add the olive oil, white wine vinegar, kosher salt, and black pepper.
6. Mix well, taste, and adjust the seasoning if needed.

Notes

This gets even better the next day, so it is a good one to make in advance.

Serve it cold as a salad, over another salad, on buttered sourdough toast, or with grilled fish, pork, or chicken.