Moroccan Tomato Salad

Ingredients

• 1 medium red onion, thinly sliced

• 4 ripe roma tomatoes, diced

• 1 English cucumber, diced

• 1 red bell pepper, seeded and diced

• 1/4 cup TAO Olive Oil (e.g. Extra Virgin, Lemon Pressato, or Garlic Infused)

• 3 tablespoons TAO Vinoso Barbaresco

• 1/4 cup fresh parsley, finely chopped

• 1/4 cup fresh chives, finely chopped

• Juice of 1 lemon

• 1 teaspoon kosher salt, or to taste

• 1/2 teaspoon freshly ground black pepper, or to taste

Directions

1. Prepare the vegetables: Thinly slice the yellow onion, dice the tomatoes, English cucumber, and red bell pepper. Set aside.

2. Prepare the herbs: Finely chop the fresh parsley and chives. Set aside.

3. In a large mixing bowl, whisk together the olive oil, vinegar, lemon juice, kosher salt, and freshly ground black pepper until well combined.

4. Add the sliced onion, diced tomatoes, cucumber, and red bell pepper to the mixing bowl with the dressing. Gently toss to coat the vegetables with the dressing.

5. Add the chopped parsley and chives to the salad, mixing gently to distribute the herbs evenly.

6. Taste the salad and adjust the salt and pepper as needed.

7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

8. Before serving, give the salad a gentle toss to redistribute the dressing. Serve chilled or at room temperature as a side dish or a light, refreshing appetizer.