Don’t be deceived by this salad’s simplicity: the lemon dressing and fresh herbs bring out the complex flavors of the tomatoes and onions, and if the ingredients are good, the results are practically miraculous. Note the extremely useful technique of “killing” the onions—as they say in Turkey—which you might try whenever you use raw onions, to tame their harshness. You can make this salad an hour ahead of time, refrigerate, and toss again before serving.

　　

Ingredients

makes 4 servings

　　1 large red onion, diced

　　Salt and black pepper to taste

　　1 garlic clove, minced

　　2 tablespoons fresh lemon juice

　　1/3 cup extra virgin olive oil

　　1 teaspoon ground cumin

　　4 medium tomatoes, cored, seeded, and chopped

　　1/2 cup chopped fresh parsley leaves

　　

Step 1

Soak the onion in salted ice water for about 30 minutes, then drain and dry.Meanwhile, whisk together the garlic, lemon juice, olive oil, and cumin; season with salt and pepper.

　　

Step 2

Toss the onion, tomatoes, and parsley with the dressing; taste and adjust the seasoning.

　　

Tomato and Onion Salad with Tahini

Step 3

Add another tablespoon of lemon juice to the dressing and substitute tahini for the olive oil. Whisk well before proceeding.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.