Servings: Serves 4–6
Ingredients 4 ripe beefsteak tomatoes , diced into 1/2-inch pieces1/2 red onion , very thinly sliced vertically1/4 tsp. very finely chopped fresh rosemary leaves3 Tbsp. fresh flat-leaf parsley , chopped1/4 cup extra-virgin olive oil2 Tbsp. red wine vinegarSalt and freshly ground pepper
Combine tomato, onion, rosemary, parsley, oil, and vinegar in a large bowl. Season to taste with salt and pepper.
Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).