Tag Archives: Sweet Onion

Grape Tomato Italian Bruschetta

Bruschetta are delicious starters, they appeal to most palates and are so easy to prepare. A key ingredient is a tasty tomato, but where to get a tomato that is tasty in the middle or winter? It’s not that there are dozens of farmers markets with luscious fruits on display. Market tomatoes are , well, forcefully ripened, mushy and bland in flavor. The solution a miniature gem that grows year-round in hothouses :the grape tomato! If you never had one they are sweet, have the taste of a a full size summer tomato and are simply delightful to serve! Up until now they were reserved to prepare salads, but when duty calls this mighty fruit can live up to the most demanding fresh tomato recipes, like this bruschetta. Enjoy!

2 1/2 cups grape tomatoes, cut in half
1/4 cup black pitted olives, sliced
1/3 cup green olives, sliced
1 small clove garlic, peeled and minced
1/3 sweet onion, finely minced
1 tablespoon virgin olive oil
1/2 tablespoon balsamic vinegar
salt and freshly ground pepper to taste

Combine tomatoes, onion and garlic in bowl and mix gently. Let sit for a minute , then add the olives, the oil, vinegar and salt pepper to taste. Let stand at room temperature about 30 minutes. Serve over grilled sliced Italian or French bread sliced 3/4 inches thick. If you are on  a gluten-free diet, serve on rice crackers instead.

Tomato And Pepper Salad

This salad is a cinch to make! The lovely fresh taste of peppers combined with tomatoes and onions for a pleasant and refreshing surprise. It makes good use of those “less than perfect” tomatoes and peppers

The flavors and texture of this salad makes it the great partner to grilled and roasted meats.

Ingredients: (4 servings)

8 Roma tomatoes, diced
2 yellow or green bell, chopped
1 small shallot or a sweet onion, chopped
3 springs of parsley, chopped
1 spring of fresh basil, chopped
salt to taste
Fresh cracked black pepper to taste

In a large salad bowl, toss the tomatoes with the pepper and the onion, keep as much of he tomato juice as possible. Let the mixture sit for at least 10 minutes. Mix in the chopped parsley and basil. Then salt and pepper to taste. Serve as a salad or a side dish to grilled and roasted meat and fish. Enjoy!

Pico De Gallo Salsa

This is an authentic Mexican salsa; great served with ceviche, seafood, fajita tacos or pan seared meats. Pico de gallo can also be scrambled together with eggs for “Huevos a la Mexicana,” just be sure to leave out the lemon juice if you try this. For a spicy surprise, mix pico de gallo with fresh avocado


3 firm medium tomatoes
1 green onion with the stalk, chopped
3 jalapenos or serrano peppers, finely chopped
1/2 cup chopped cilantro (about ½ bunch)
1 medium sweet yellow onion
salt to taste

Dice the tomatoes and onions into little cubes and place them in a large mixing bowl. Add the cilantro and jalapenos to taste, depending on the desired spiciness. Add the sweet onion, the green onion and the salt. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste again for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Optional: if served with seafood or fajitas, add a bit of fresh lemon or lime juice.