This salad is one of the things I remember from when I was a kid: summer, sun, bikini bottoms, the garden hose and a smoking bbq grill and salads. Hmmmm. Memories. As long as I can remember, we always had a vegetable patch in our garden. Tomatoes, potatoes, sweet peas, beans, herbs, strawberries, plus a few trees. There is a simple joy to sneaking into a garden – early in the morning – and eating stuffs right there. And you can taste that same freshness in the meals you prepare. This salad lives off the freshness of the tomatoes, so go the extra mile and buy tomatoes that SMELL like tomatoes, like summer, like open space and air.

• tomatoes
• onions
• olive oil
• vinegar
• pepper & salt
• garlic is optional

Prepare the tomatoes and cut them into (bite-size) pieces. If you are extremely sensitive to starch, make sure to remove all the seeds. Prepare the onions and cut those too. Oil, vinegar, pepper and salt (+ garlic) should be mixed in a bowl (preferably with a lid), before you add the tomatoes and the onions. Mix everything thoroughly and let it sit in the fridge for two hours or so. And get that bbq grill going with a steak or two. The cold tomato salad and the sizzling steak is a combination few can resist.