One of the best things about summer is all the beautiful, luscious tomatoes that become available. So this is the season for tomato salads. It’s almost not even worth it to make tomato salad any other time of the year.

This is a simple Chilean version, which gets a bit of a kick from minced Serrano or jalapeno pepper. But if you like, you can omit it. Choose any tomatoes you like—there are so many options this time of year! Heirloom varieties make a stunning salad, but good old beefsteak tomatoes do better than fine.

Enjoy the summer…while it lasts.

Chilean Tomato and Sweet Onion Salad 

Makes 8 to 10 servings

1 medium Vidalia, Spanish, or red onion, thinly sliced
2 tablespoon salt, plus extra
3 lbs. heirloom or beefsteak tomatoes, thinly sliced
1 Serrano or jalapeno chile, seeded and finely minced
Black pepper to taste
2 tablespoons extra-virgin olive oil, plus extra for drizzling
¼ cup minced Italian flat-leaf parsley

Place the onion slices in a bowl and cover with cold water. Sprinkle in 1 tablespoon salt and mix in. Soak for about 10 minutes. Drain in a colander or strainer; rinse under cool running water; drain well.

Combine the tomatoes, chile, 1 tablespoon salt, and black pepper, and 2 tablespoons oil in a large bowl. Gently mix until well blended.

Pour onto a large attractive platter and arrange the tomatoes and onions neatly. Drizzle a little oil over the top and taste for salt. Sprinkle parsley over the top.

Serve at room temperature.