This salad is easy, pretty (especially in a glass bowl), and better if prepared a few hours ahead of time so the flavours can mix.


Olive oil
Salt and pepper
Dried basil
Green onions (or Bermuda onions, if you prefer)


Put a single layer of sliced unpeeled tomatoes in a shallow bowl 6” to 10” in diameter. Spread one teaspoon of olive oil and one teaspoon of vinegar on the tomatoes. Sprinkle a bit of salt and pepper, a pinch of basil, and ¼ to ½ teaspoon of sugar over them. Top with sliced onions. Add another layer of tomatoes and onions with the same seasonings. Keep going until you have the amount of salad you need for the number of people you’re serving.

(Adapted from Peg Bracken’s “The I Hate to Cook Book”, 1960)