Ingredients
1 1/2 pounds small to medium red and yellow tomatoes, halved if small and quartered if medium
1 medium red onion, quartered and cut into 1/4-inch-thick slices
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
Freshly ground pepper
1/3 cup good-quality extra-virgin olive oil
Preparation
Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.
