Here’s a quick summer salad that, back on block, was popular with my family: Ensalada de Tomate, Queso y Cebolla (Tomato, Cheese and Onion Salad). It’s easy to prepare and goes great with a crusty loaf of bread and a chilled white wine (or lightly chilled red like a Gamay or Bardolino).

(Tomato, Cheese and Onion Salad)


5 medium ripe tomatoes (about 1½ pounds), cored and thinly sliced
2 medium red onions, peeled and cut in thin slices
1 pound mozzarella cheese, thinly sliced
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon chopped fresh oregano or ¼ teaspoon dried
Salt and ground black pepper to taste
¼ cup fresh shredded basil


1. Arrange alternating layers of tomatoes and onions on a large serving platter. Top with cheese slices.
2. Combine oil, vinegar, salt and pepper in a cruet or tightly covered jar. Shake and pour over salad.
3. Sprinkle with basil. Let stand 10 minutes before serving.
Yield: 6 servings.