Recipe information
Yield
makes about 2 cups
Ingredients
2 medium summer tomatoes, seeded, chopped in 1/3-inch pieces (about 2 cups)
1/2 cup finely diced red onion
1/4 teaspoon coarse sea salt
1 wedge (lengthwise quarter) of a large lemon
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh chives or Italian parsley
Preparation
Step 1
Toss the chopped tomatoes in a bowl with the red onion and the salt.
Step 2
Trim the ends of the lemon wedge and pick out any seeds. Lay it on one of its flat sides and slice the wedge lengthwise thinly, then crosswise. Let the slivers of lemon fall apart, and slice or chop any long pieces into short bits. Scrape all the lemon into the bowl, and toss with the tomatoes. Then toss with the vinegar, oil, and chopped herbs.
Step 3
Spread the marinade over grilled tuna rollatini, or serve as a condiment for other grilled or steamed seafood.
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
