Tomato Salad for One

This recipe is based on the “Summer Red and Green Tomato Salad” recipe in my 13th edition of the Fanny Farmer Cookbook. It can be mixed in the serving bowl to cut down on the number of dishes to clean afterwards and can be easily doubled to serve two. A red and green tomato are not required. A yellow heirloom or cherry tomato can be substituted for a green or red tomato or tomatoes of all one color can be used. 

1 tablespoon vinegar (red wine or balsamic vinegar recommended) 

1/8 teaspoon ground black pepper 

¼ teaspoon table salt or 1/16 (pinch) kosher salt (optional) 

¼ cup olive oil 

½ cup ripe red tomato, diced 

½ cup ripe green or yellow tomato, diced 

¼ cup red or sweet onion, diced 

In small bowl or serving bowl mix the vinegar, pepper and salt (if using). Let stand one minute. Stir in olive oil. 

Add tomatoes and onion. Gently toss until coated with dressing. Serve.

Tomato Salad with 

red and yellow heirloom tomatoes