Garden-fresh summer tomatoes are such tender globes of sensual perfection, but this great recipe will work magic even on those tasteless pink tennis balls from the supermarket.
Red onion, curry powder and fresh parsley make this vitamin-C-rich salad a luscious feast for the senses.
3 tomatoes, peeled, seeded, and diced
1 large red onion, chopped
Salt and pepper to taste
3/4 cup mayonnaise or vegan mayonnaise substitute
1/4 cup minced parsley
1 tablespoon curry powder
1. Combine the onions and tomatoes in a bowl. Add the salt and pepper, and chill the mixture well.
2. In a small bowl, mix together the mayonnaise, parsley, and curry powder. Add the curry dressing to the tomato mixture, and mix well. Spoon the tomato-onion mixture onto lettuce leaves, and serve immediately.
Adapted from The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan (Harvard Common Press, 1996). Copyright (c) 1996 by Jinx and Jefferson Morgan. Reprinted by permission of Harvard Common Press.
Adapted from The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan (Harvard Common Press, 1996).